tempeh lettuce wraps

ingredients:

8 oz tempeh

1 bunch of green onions

1 small bunch of cilantro

4 T sliced almonds

1 lettuce of head

2 fl oz wheat free tamari

¼  c vegan mayonnaise

 

tools:

medium bowl. cutting board. sharp knife. rubber spatula. clean dish towel.

IMG_4367.JPG

break off individual lettuce leaves. rinse with water and let dry on clean dish towel. rinse green onion and cilantro.

IMG_4418.JPG

thinly slice green onion and chop 2 T cilantro. place into bowl. add vegan mayo, tamari and almonds.

IMG_4403.JPG

slice tempeh four times across then cut the other direction into small, bite-sized pieces. add tempeh to the bowl and thoroughly mix using rubber spatula. chill before serving. scoop a generous spoonful of the mixture on each lettuce leaf. tempeh salad can be stored in a sealed container in the refrigerator up to 5 days.

IMG_4429.JPG

also try this salad on bread, pita, or crackers.

IMG_4472.JPG