Better than takeout teriyaki tempeh lettuce cups
Most nights I prefer a quick kitchen sink salad or bowl, but sometimes I love going all out and making what I call “homemade takeout” - pick a cuisine and create my take on a few classics.
With my recipes that means trying to find opportunities to cut sugar, avoid inflammatory ingredients, add foods that promote gut health and so on.
I leave no stone unturned when it comes to finding the healthiest way to make something.
And that’s exactly what I did with these Teriyaki Lettuce Cups - one of my favorite Asian takeout dishes of all time.
I swapped chicken or beef for minimally processed tempeh (an alternative plant-based protein), created a homemade sauce that’s sugar-free and promotes good gut bacteria, and kept the vegetables simple and prepared in a manner that is easy to digest.
It’s made with almost all real, whole plant foods, is high in protein, packed with flavor and ready in less than 30 minutes.
Here it’s pictured in a butter lettuce cup because I love a good butter lettuce cup but any kind will do - romaine, green cabbage, or even as is on a bed of rice… I’l leave the finishing touches to you!
For all the details, check out the full recipe below.
I hope you enjoy it as much as I do!
Teriyaki Tempeh Lettuce Cups
Prep Time: 10 minutes | Cook Time: 20 minutes | Yields: 2 servings
Ingredients:
(1) 8-ounce package tempeh
1/3 cup tamari
2 1/2 tablespoons monk fruit sweetener
1 tablespoon rice vinegar
1 garlic clove, minced
1 teaspoon sesame oil
1 knob fresh ginger, grated
1 onion, thinly sliced
3 small carrots, thinly sliced
Salt and pepper, to taste
1 tablespoon arrowroot starch
1 head lettuce
1 tbsp sesame seeds
Green onions, thinly sliced, for garnish
Directions:
(To make the Teriyaki Sauce)
In a medium size bowl, add tamari sauce, monk fruit sweetener, rice vinegar, garlic, sesame oil and ginger. Mix well with a fork or whisk.
(To make the rest of the dish)
Crumble the tempeh into small very small pieces; place in the teriyaki sauce, stir to coat tempeh and set aside.
Place a medium non-stick skillet on low heat. Coat with a bit of oil, spray oil, water or vegetable broth.
Add onion and stir. Cook for 5-7 minutes, until onion begins to sweat and brown. Add carrots and stir; cook for additional 3-5 more minutes, until carrots are tender.
Pour the tempeh mixture into the skillet and stir, coating the carrots and onions in teriyaki sauce.. Cook for 3-5 minutes. Stir in arrowroot starch until it dissolves and cook for 2 minutes, stirring frequently until sauce begins to thicken.
Transfer spoonfuls of teriyaki tempeh into lettuce cups, and top with sesame seeds and green onions. Serve immediately.
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