|2 servings||calories per servings 444||protein serving 30 g||carbs per serving 40 g||total fat per serving 22 g|
We love it when unexpected flavors come together to create that “aha!” moment for our taste buds, and these lettuce wraps do exactly that! Toothsome tempeh and tender mushrooms come together to create a balanced filling for these wraps. Sliced sliced radish and Asian pear add crunchy, refreshing contrast in both flavor and texture. We try not to play favorites when it comes to ingredients, but the Asian pear is in its own category of deliciousness as far as we’re concerned. This might be the most uniquely delicious recipe we’ve ever dished.
|Nutrition Facts||/ Per Serving|
|Total Fat||22 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||8 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||40 g|
|Dietary Fiber||16 g|
Please read entire recipe before beginning.
Prepare your mise en place: Peel Asian pear. Cut through the pear’s stem end into quarters; cut away stem and core with seeds. Remove mushroom stems and discard; roughly chop mushrooms caps. Crumble the tempeh. Gently pull the lettuce leaves from the stem. Cut the radishes in half and slice thinly. Pick the cilantro.
Use a grater placed over a medium mixing bowl to grate 2 pear quarters into the bowl. Add soy sauce, water, vinegar, chili paste, and sugar, and mix thoroughly. Set aside.
Heat a large sauté́ pan over high heat and add 1 tablespoon cooking oil. Add mushrooms, season with a pinch of salt, and cook while stirring continuously 5-6 minutes, or until lightly browned and most of the moisture has evaporate. Transfer the mushrooms to a bowl and set aside.
Return sauté́ pan to high heat, and add remaining 1 tablespoon cooking oil. When the oil is shimmering, add the tempeh and a pinch of salt. Cook the tempeh 4-5 minutes, stirring occasionally, or until lightly browned. Add mushrooms and grated-pear mixture. Cook 3-4 minutes, add the sesame seeds, remove from heat and season to taste with salt.
Cut the remaining 2 pear quarters lengthwise into half again, then thinly slice crosswise. Assemble the lettuce leaves, sliced pear, sliced radish, and cilantro leaves on a plate. Serve with tempeh-mushroom mixture. Assemble the wraps by using the lettuce leaves as a “taco” to hold the tempeh mixture and garnishes. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...