Tempeh Lettuce Wraps

Ingredients

• 6 leaf large butterhead lettuce (boston and bibb types or leaves from another round, firm head of lettuce)
• 3/4 tsp stevia in the raw
• 2 tbsps lite soy sauce
• 2 tsps garlic powder
• 1 stalk large celery
• 1 jalapeño pepper
• 7.5 oz organic tempeh - original
• 1/2 tsp sesame seed oil
• 4 medium white button mushrooms
• 3 cups vegetable salad blend
• 2 tbsps nutritional yeast seasoning
• 1 1/2 tsps thai chili garlic paste

Directions

1. Chop mushroom, jalapeño, and celery. Wash lettuce leaves and set aside.
2. Bring a nonstick skillet to medium heat. Cook tempeh until crispy while stirring occasionally.
3. Add chopped vegetables except lettuce. Cook for 7 minutes until veggies are crisp tender. Add nutritional yeast and garlic powder.
4. Combine 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. Divide mixture evenly among the lettuce leaves.