Tempeh Lettuce Wraps

If you’ve ever felt unsure about tempeh, this recipe is for you. These tempeh lettuce wraps are light, fresh, and full of flavor—yet surprisingly satisfying. They’re the kind of meal that feels nourishing without being heavy, making them perfect for busy days when you want something quick but still intentional.

I love this recipe because it proves that plant-based meals don’t have to be complicated or boring to be delicious. With simple ingredients and bold seasoning, these lettuce wraps come together easily and make a great lunch, dinner, or even a fun shareable dish. Whether you’re new to tempeh or already a fan, this is an easy, approachable way to enjoy it in a fresh and flavorful way.

One pack tempeh

1/4 cup teriyaki sauce

1 -1 1/2 tablespoons rice wine vinegar

1/2 tbsp hoisin sauce

1/2 tbsp Thai sweet ginger sauce

1/2 cup carrots, shredded

Butter lettuce

Lime juice

Cut tempeh into slices or small cubes. Boil tempeh for 10 minutes in a pot of water. Get an airtight container and add sauces. Whisk all the marinade ingredients. Place boiled and drained tempeh in marinade for 1 hour or more.

Preheat oven to 375° and line baking sheet with parchment paper. Place tempeh slices/cubes on baking sheet and bake for 15 minutes until tempeh is brown and crispy.

Put 4 lettuce leaves on a plate. Add a couple pieces of tempeh to each leaf and top it with carrots and squeeze lime juice on top. And enjoy.

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