Wraps with Thai Basil, Tempeh, and Peanut Sauce
These wraps are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- ¼ cup water
- 1 teaspoon toasted sesame oil
- ½ inch piece fresh ginger root grated
- 2 teaspoons maple syrup or organic palm sugar to taste
- ¼ cup unsweetened, plain peanut butter powder (substitution: regular, unsweetened peanut butter, and skip the sesame oil)
Wraps
- 8 ounces package of tempeh cut into ¼ x 2 inch pieces
- 1 bird's eye chili pepper thinly sliced (optional)
- 1 red or yellow bell pepper julienned
- 1 cup julienned cucumber or jicama
- ½ cup julienned (unpeeled) apple
- ½ cup thai or holy basil leaves
- ½ cup fresh mint leaves
- 1 head lettuce or 1 bunch collard greens
Instructions
- In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
- Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
- To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal, or leave open like tacos. Serve with peanut sauce.
- Enjoy!