For the Sauce:¼ cup lime juice¼ cup sugar2 Tbsp low-sodium soy sauce1 Tbsp rice vinegar½ tsp light brown sugar
For the Filling:
16 oz. Rhapsody Organic Tempeh, broken into chunks1 Tbsp vegetable oil2 Tbsp fresh ginger, minced2 cloves garlic, minced
1 cup low-sodium vegetable broth
¼ cup chopped fresh mint¼ cup lime juice2 Tbsp chopped shallots1 Tbsp low-sodium soy sauce1 Tbsp rice vinegar2 tsp sugar1 tsp sriracha
¼ tsp light brown sugar
Optional Toppings for the Wraps:
½ lb. green beans, thinly sliced2 cups mung bean sprouts1 cucumber, peeled into thin strips1 large carrot, shreddedFresh mint, cilantro, and Thai basil18 whole large lettuce leaves
½ cup chopped peanuts
Make the sauce: whisk together all the ingredients in small bowl. Set aside.
Make the filling: Coarsely crumble the tempeh (pulse in a food processor to do this quickly). Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.
Make the wraps: Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.
Adapted from Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 05 of 2013.