Tempeh Mango Lettuce Wraps

this Recipe

The mangos are so good right now. I can barely handle myself at the grocery store. 4 for $2 mangos? I’ll take 652 please.

I honestly think I ate two whole mangos while I was testing this dish. One piece for the tempeh filling, eight for me. When you cut into a mango and it’s almost orange, you know it’s going to be the best thing you’ve eaten all day.

Tempeh lettuce wraps, of any variety, are one of BL’s favorite meals. I like them, but I don’t obsess over them like he does. Mostly because I’m too busy eating pasta, bruschetta and fresh mango.

However, after traveling almost non-stop this past month, my body is craving nothing but bright, refreshing, vegetable filled food. So, tempeh lettuce wraps it is! And extra mango for me. A win-win situation for the both of us. I’m pretty sure we just perfected the art of marriage compromise.

The super sweet mango is the perfect compliment to crumbly, salty tempeh and crisp lettuce. You know how much I love all the textures in one meal- and this recipe doesn’t disappoint.

I usually call for steaming tempeh before crumbling, but in a lazy moment I decided to just crumble the tempeh and add straight to the pain. Spoiler alert: you don’t need to steam the tempeh first. Even though I tell you that in almost every tempeh recipe I post.

I don’t know where I first learned this, but it’s pretty unnecessary if you are enjoying it this finely chopped. So, save yourself the extra step.

Make sure to enjoy these before fresh mangos go out of season. In the meantime, I’ll be eating my body weight in the stuff. Don’t send help!

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

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Tempeh Mango Lettuce Wraps

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: ~16 lettuce cups
• Category: dinner, glutenfree, vegan, healthy, salad, lettuce wrap

Description

Tempeh Mango Lettuce Wraps! Spicy ground tempeh with peppers and mango, stuffed into butter lettuce cups. Vegan & Gluten-Free.

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Print Recipe

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: ~16 lettuce cups
• Category: dinner, glutenfree, vegan, healthy, salad, lettuce wrap

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: ~16 lettuce cups
• Category: dinner, glutenfree, vegan, healthy, salad, lettuce wrap

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Ingredients

• 2 tablespoons oil
• 12 ounces tempeh, crumbled (I use a box grater to crumble the tempeh, or finely chop with a knife)
• 1 red bell pepper, chopped
• 2 cups diced mango
• 1/4 cup cilantro leaves, chopped
• 2 scallions, thinly sliced
• 2 tablespoons toasted sesame seeds, plus more for garnish
• ~16 leaves of butter lettuce or boston lettuce, for serving
• Sauce:
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free version)
• 2 tablespoons water
• 1 tablespoon fresh grated ginger
• 1 tablespoon sambal oelek chili paste
• 1 tablespoon maple syrup
• 1/4 cup fresh lime juice
• 1 large garlic clove, minced
• 2 scallions, minced
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon cornstarch (can use arrowroot powder instead)

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Instructions

1. Heat the oil in a large skillet or wok over medium heat.
2. Add the tempeh and cook until golden brown and crispy, stirring often.
3. While the tempeh is cooking, whisk together the ingredients for the sauce until creamy and smooth. Once the tempeh is golden brown, add in the bell pepper and sauce ingredients. Reduce heat to medium-low and cook, stirring occasionally until sauce has thickened, about 5 minutes.
4. Remove from heat and stir in the mango, cilantro, scallions and sesame seeds.
5. Spoon tempeh-mango filling into lettuce cups and garnish with more sliced scallions and sesame seeds.

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