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Tempeh – Mushroom Lettuce Wraps with Simple Brown Rice

This is such a flavorful simple dish that I do not know why I did not make it sooner. I think I was a little intimidated by the tempeh, since I had never used it before. Silly me.

I rarely make things more than twice, but this just might make it on a regular rotation. You can omit the tempeh and increase the mushrooms if you like. I would triple the amount of mushrooms if you do so.

These lettuce wraps would be great for a crowd. Make some with Forbidden Rice Spring Rolls and Peanut Sauce and you have a wonderful meal.

  • 1-2 recipes Chinese Brown Sauce
  • Simple Brown Rice
  • 8 oz Tempeh, rinsed, steamed, chopped
  • 10 oz. Shiitake mushrooms, chopped
  • 5 oz. water chestnuts, chopped
  • Lettuce, iceberg or butter leaf
  • Lime, garnish
  • Green onions cut on the bias, garnish, optional

Make the Chinese Brown Sauce first. You can even make this 1-2 days in advance. I made two recipes of the Chinese Brown Sauce because it is that good, and the mushrooms and tempeh soak up the sauce. I had some leftover, however, if you like to spoon it on top of the lettuce wrap go for it.

Note: The Chinese Brown Sauce is a good one to keep in your refrigerator at all times. It is great for stir-fries, Asian noodles or just as a dipping sauce for spring rolls. It really is that good.

Rinse the tempeh and then steam for 15 minutes. The steaming softens the tempeh, making it more like a sponge to soak up the the flavor you will be pouring on it.

Make the Simple Brown Rice. While the Simple Brown Rice is resting; add the tempeh, mushrooms and water chestnuts to a large skillet. Cook over medium-high heat stirring constantly. I use a ceramic non-stick skillet. If you do not have one, make sure you have some vegetable broth on hand in case the tempeh-mushroom mixture starts to stick. Just add a little vegetable broth if this happens and it will loosen the tempeh-mushroom mixture from the skillet.

The Tempeh-Mushroom mixture cooks very fast. It is done when you see that the tempeh is golden and the mushrooms have reduced.

Reduce heat and add the Chinese Brown Sauce to the Tempeh-Mushroom mixture. Thoroughly stir so that the sauce completely coats the Tempeh-Mushroom mixture.

Assemble wraps and add a squeeze of lime. The lime really enhances the flavors of all the ingredients.

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Serve. Eat. Enjoy.

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