Tempeh Lettuce Cups with Peppers and Mushrooms

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Recently a blog reader told me she had been making my tempeh lettuce cups weekly. Not only was I supremely flattered, but also jealous. I totally forgot about those lettuce cups! Funk and I loved them, and I swore I’d make them frequently because they’re so easy, but I haven’t. I made sure to pick up two packs of tempeh over the weekend so I could make a double batch of these delicious tempeh lettuce cups.

I used the same recipe as the first time, but doubled the dressing since I was using twice as much tempeh, and added in some sautéed white mushrooms and a diced red pepper. I set up a little tempeh lettuce cup bar on our table, since I like the option of adding as much peanut crunch and spicy red pepper flakes as you want.

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Funk raved about this meal, encouraging me to keep it in the menu rotation more often. He said it reminded him of a cashew chicken dish he used to eat, which is funny since I didn’t use cashews or chicken.

Now all I have to do is remember to keep tempeh in the fridge at all times so I can whip up this easy dish. I’m thinking it’d also be great with some scallions and ginger mixed in.

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