Tempeh Lettuce Cups with Peppers and Mushrooms

DSC_0183.JPG




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.

DSC_0195.JPG




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.

DSC_0199.JPG

3 Comments

  1. Emily
    Posted September 4, 2012 at 9:13 am | Permalink

    So flattered I was mentioned, ha! I can’t wait to make these beauties! Love the addition of mushrooms. I often add some shredded carrot on top just for some color, too! :)

  2. Posted September 5, 2012 at 6:28 pm | Permalink

    These look delicious!
    I have only tried cooking with tempeh once and didn’t love it. I think I should give it another try with this recipe. :)

  3. Janel
    Posted September 7, 2012 at 10:51 am | Permalink

    So flattered you love the recipe! Thanks!

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Pin It