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 πŸ™‚

sticky tempeh + brussels sprout lettuce wraps |

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 |

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 |

Hope you love these!

Sticky vegan tempeh + brussels sprout lettuce wraps

Yield: 3-4

sticky tempeh + brussels sprout lettuce wraps |


  • 1 package tempeh (approx. 250g)
  • 8 oz brussels sprouts (approx. 2 c.)
  • 2 tbsp. avocado oil (or other high-heat oil)
  • 1/4 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


  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!

2 thoughts on “Sticky tempeh + brussels sprout lettuce wraps”

  • Hi! I went to the same restaurant in Toronto and tried the same dish, and upon a quick search for a copycat dish, I was pleasantly directed to your food blog. You have beautiful pictures and an engaging writing style.

    Question: Does this method of preparing brussel sprouts get soft enough in the center? Or is there a bit of a bite left in it?

    I will be preparing this dish as one of the appetizers for Christmas day, and will substitute the sriracha for the traditional Korean red pepper, guachguan (spelling?). It’s a lot spicer than sriracha. I made the sauce in advance, but it doesn’t appear to have the same consistency as in your photos. Mine looks a lot more runny. Do I add more corn starch? I have never attempted anything beyond boiling brussel sprouts, so I hope it turns out with desired results!

    Thanks πŸ™‚

    • Hi Olivia! Thank you so much and so glad you found my blog πŸ™‚
      Sorry for the late response, but to answer your questions, there is definitely a little bite left in the brussels, but it depends how long you cook them. I find that cooking them in a skillet with a lid for 10 mins or so makes them the perfect consistency – just make sure that you keep the heat to medium-low so they are able to steam without burning on the bottoms. I like this method because you get the crispy skins and the soft centre!
      In terms of the sauce, it actually only thickens up once you pour it in the pan and cook it, so if you make it beforehand and it looks thin, that’s totally normal. If it’s still too thin once you stir it into the hot pan, just add a touch more corn starch.
      Hope this helps!! πŸ™‚

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