Sticky tempeh + brussels sprout lettuce wraps

Sticky tempeh + brussels sprout lettuce wraps

Hi friends! I feel like it’s been quite a while since I’ve posted a recipe on here. Life’s been busy lately! I wish I could work on this little passion project full time but alas, a girl’s gotta make a living doing other things too. Don’t worry, I have plenty of delicious recipes for you up my sleeve, I just have to get around to editing photos + writing + all that good stuff 🙂

sticky tempeh + brussels sprout lettuce wraps | kulaskitchen.com

This one here is a big time winner. I recently hit up Planta in Toronto, which is an amazing plant-based restaurant that has developed quite the following here. I went with my parents so naturally we balled out and tried almost everything on the menu…hah. There was one dish we had that I could NOT stop thinking about and knew I had to recreate – it was a divine build-your-own-lettuce-wraps situation that featured these sweet, deliciously sticky brussels sprouts + fried tofu cubes. They came together in fresh lettuce boats with kimchi + peanuts. HEAVEN.

sticky tempeh + brussels sprout lettuce wraps | kulaskitchen.com

Here’s my version – I swapped the tofu for tempeh because although I used to eat a lot of tofu, I think it gives me some tummy problems and the fermented aspect of tempeh makes it a bit easier for me to digest. I also just find it more flavourful. But you can swap it out if you like! I also fried up some crispy brussels sprouts and topped it with an incredible, Asian-inspired sweet and salty sauce. Perfection.

sticky tempeh + brussels sprout lettuce wraps | kulaskitchen.com

Hope you love these!

Sticky tempeh + brussels sprout lettuce wraps
 
Prep time
Cook time
Total time
 
These vegan lettuce wraps feature brussels sprouts + tempeh with a sweet + sticky glaze, paired with kimchi and topped with nuts for a perfect medley of flavours.
Emma:
Recipe type: Main
Serves: 3-4 servings
Gather
  • 1 package tempeh (approx. 250g)
  • 8 oz brussels sprouts (approx. 2 c.)
  • 2 tbsp. avocado oil (or other high-heat oil)
  • ¼ c. tamari or soy sauce
  • 2 tbsp. maple syrup
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 2 tsp. hot sauce (I love sriracha, duh)
  • 1 tsp. cornstarch
  • washed romaine lettuce, kimchi, lime + peanuts (or cashews) for assembling
Create
  1. Prepare your brussels sprouts by trimming off the tough end and slicing each one in half. Cut your tempeh into small cubes. Set both aside.
  2. In a small bowl or jar, whisk all of your sauce ingredients (tamari through cornstarch) until thoroughly combined. Set aside.
  3. Heat a large skillet (I use cast iron) over medium heat and add 1 tbsp. of the avocado oil. Add your brussels sprouts, cut side down, and let them cook for 5 minutes or so to crisp up the bottom. Check one and if it's nice and brown, carefully flip all of the sprouts. At this point, take a large lid and cover the pan/skillet in order to steam the brussels a bit while they cook up. Leave them with the lid on for another 5-10 mins until brown and crisp on the other side - be careful not to burn! Once they're slightly softened and crisp on both sides, remove from pan.
  4. Heat the other 1 tbsp. of oil in your pan and add the tempeh cubes, cooking for a few minutes and then flipping them, until the cubes are nice and brown and crisp (5-10 mins total).
  5. Add your brussels back in with the tempeh, turn the heat to low and pour in your sauce, stirring to distribute evenly and allowing it to thicken up slightly. After a few minutes, remove everything from the pan.
  6. To assemble your wraps, take a piece of the romaine lettuce and top generously with the brussels/tempeh mixture, kimchi + chopped nuts. Wrap up + enjoy!

 

 



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