Tempeh Lettuce Wraps

Ingredients

• 3/4 tsp stevia in the rawNutrition
• 1/2 tsp sesame seed oilNutrition
• 2 tbsps lite soy sauceNutrition
• 1 1/2 tsps thai chili garlic pasteNutrition
• 2 tbsps nutritional yeast seasoningNutrition
• 4 medium white button mushroomsNutrition
• 7.5 oz organic tempeh - originalNutrition
• 3 cups vegetable salad blendNutrition
• 2 tsps garlic powderNutrition
• 1 stalk large celeryNutrition
• 6 leaf large butterhead lettuce (boston and bibb types or leaves from another round, firm head of lettuce)Nutrition
• 1 jalapeño pepperNutrition

Directions

1. 1Chop mushroom, jalapeño, and celery. Wash lettuce leaves and set aside.
2. 2Bring a nonstick skillet to medium heat. Cook tempeh until crispy while stirring occasionally.
3. 3Add chopped vegetables except lettuce. Cook for 7 minutes until veggies are crisp tender. Add nutritional yeast and garlic powder.
4. 4Combine soy sauce, stevia, chili garlic paste, and sesame oil in a small dish and mix well until dissolved, then add to the pan. Cook for 3-5 minutes.
5. 5Divide mixture evenly among the lettuce leaves.

Nutrition per serving