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Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce

Serves 4 as an appetizer


    Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce

    These wraps are naturally gluten-free and can be extra crunchy, juicy, or savoury depending on your wrapper choice. If you use lettuce, choose a type with large, firm leaves that will hold the fillings well. Collard greens are sturdier and more nutritious, but you’ll want to remove the stems before rolling. Don’t let that fibre go to waste, though; dice the stems and use them for soup or stir-fries, or pickle them for salads. 


    What’s peanut butter powder?

    Peanut butter powder has the concentrated flavour of peanut butter without the oil. It’s convenient not only for camping trips, but also for sauces and dips. It comes in unsweetened, sweetened, and chocolate flavours. If you can’t find it, substitute regular, unsweetened peanut butter, and skip the sesame oil. 


    Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce


      Peanut sauce
      • 2 Tbsp (30 mL) gluten-free soy sauce, tamari, or coconut aminos
      • 2 Tbsp (30 mL) rice vinegar
      • 1/4 cup (60 mL) water
      • 1 tsp (5 mL) toasted sesame oil
      • 1/2 in (1.25 cm) piece fresh gingerroot, grated
      • 2 tsp (10 mL) maple syrup or organic palm sugar, to taste
      • 1/4 cup (60 mL) unsweetened, plain peanut butter powder (see tip)
      • 8 oz (225 g) pkg tempeh, cut into 1/4 x 2 in (1 x 5 cm) pieces
      • 1 bird’s eye chili pepper, thinly sliced (optional)
      • 1 red or yellow bell pepper, julienned
      • 1 cup (250 mL) julienned cucumber or jicama
      • 1/2 cup (125 mL) julienned (unpeeled) apple
      • 1/2 cup (125 mL) Thai or holy basil leaves
      • 1/2 cup (125 mL) fresh mint leaves
      • 1 head lettuce or 1 bunch collard greens


      Per serving:

      • calories209
      • protein27 g
      • total fat8 g
        • sat. fat1 g
      • total carbohydrates23 g
        • sugars5 g
        • fibre8 g
      • sodium417 mg



      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.



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