Peanut Sauce Tempeh Lettuce Wraps

Hey guys! I’m still here, I promise!

I had a few posts planned before this one but because of time constraints and technical issues (grr…), I’ll be saving those for another week.

We’re driving home from Tahoe as I type this and I have to say, I am so sad to be leaving. It is such an incredibly beautiful place; definitely worthy of a spot on the ol’ bucket list. I’m excited to share all of the pretty pictures we took and of course, all of the great eats!

Peanut Tempeh Wraps (42)

Speaking of great eats, I’ve been (figuratively speaking) sitting on this recipe for quite a while now. I made them over a month ago while Brandon was away in Germany because, for some crazy reason, he doesn’t like peanut sauce.

Me, however…I’m a HUGE fan and took advantage of his absence to devour some peanutty deliciousness.

Even though I thought this recipe was great and savored every single crunchy wrap all to myself, I majorly struggled with taking their picture. No matter how I hard tried, they just didn’t want to smile pretty for me.

Peanut Tempeh Wraps (12)

Then every time I went back to the pictures to put together a post, I was like ehhhh….and moved on to something else that looked more appealing. I really wish I would have added some purple cabbage to help the pictures “pop” a little but what’s done is done.

Even though my photography for this recipe was subpar I promise they were really tasty! I’ll definitely be making them next time the mister is away.


Peanut Sauce Tempeh Lettuce Wraps

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Adapted from VegNews


  • 1 (8 ounce) package organic tempeh, sliced vertically into 18 pieces
  • 1 bell pepper, diced
  • 1 cup broccoli slaw (or shredded carrots/slaw mix)
  • 6 green onions, diced
  • 6 large outer lettuce leaves, rinsed and dried
  • 1/3 cup creamy peanut butter
  • 3/4 cup unsweetened light coconut milk
  • 2 tablespoons water
  • 2 tablespoons tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 tablespoons lime juice
  • 1 teaspoon honey (use agave nectar for vegan version)
  • 1 tablespoon fresh ginger, minced (approx. 1-inch knob)
  • 1 tablespoon garlic, minced (approx. 2 cloves)
  • 1/2 teaspoon chili powder
  • 1/2 cup chopped peanuts (optional)

Makes 6 wraps (serves 2 people)

wraps 108


  1. In a food processor, combine ingredients from peanut butter down to chili powder and pulse until a creamy sauce has formed.
  2. Place tempeh in a plastic bag or shallow dish and cover with 1/2 of the sauce. Allow to marinate for thirty minutes to an hour.
  3. When ready to cook, bake in a preheated oven at 400°F for about seven minutes on each side or you can sauté them in one tablespoon coconut oil over medium to low heat for about five minutes on each side.
  4. Divide three strips of tempeh among the six wraps and top with bell pepper, green onion, and slaw.
  5. Drizzle with remaining peanut sauce and top with chopped peanuts before serving.

Total time: 25 minutes (+30 marinade time)

Peanut Tempeh Wraps (77)

I really enjoyed the light and crunchy texture paired with the savory peanut flavored tempeh. Brandon doesn’t know what he’s missing.

I hope you all are having a great week so far! I’m looking forward to getting back into the normal routine after our mini vacation. Oh, and I totally forgot to record the Bachelorette finale! Here’s to hoping On Demand helps a girl out.


Do you like peanut sauce?