Tempeh Lettuce Cups

120 g tempeh

1 tsp grapeseed oil

1 tsp sesame oil

1 tsp tamari

1/2 tsp garlic, crushed

1/2 tsp ginger, crushed

1/2 cup water chestnuts, finely diced

1/2 spring onion, shredded

1/2 tsp dried chilli flakes

1/2 tsp sesame seeds

1/4 cup carrot, shredded

100 g red cabbage, shredded

4 large cos lettuce leaves



Finely dice the tempeh along with the water chestnuts and spring onion.

Heat rice bran oil in a wok, fry the tempeh with water chestnuts, garlic and ginger until golden. Remove from heat. Place in a bowl with spring onion, shredded cabbage and carrot. Stir tamari and sesame oil through. Combine well. Divide mixture up into the lettuce leaves and sprinkle with sesame seeds.

Serves 1



Kj 1450.5

Cal 345

Protein 23.1 g

Carbs 14.3 g

Sugar 10.0 g

Total fat 19.0 g

Fibre 16.0 g