Lettuce wraps with hummus and tempeh


  • 100 g tempeh
  • 16 lettuce leaves
  • 1 carrot
  • 1-2 tomatoes
  • ½ lemon juice
  • 2 tbsp soy sauce
  • 2 tbsp EVO oil
  • For hummus:
  • 300 g cooked chickpeas
  • 80 g tahini
  • 1 lemon juice
  • 1 teaspoon cumin powder
  • 1 pinch garlic powder
  • 1 pinch salt < / li>


First cut the tempeh into sticks and marinate it for 30 minutes in a bowl with soy sauce, oil and lemon juice. Saute it in a pan with oil for 5 minutes until golden brown.

Prepare the hummus by mashing the chickpeas with the tahini, lemon juice, cumin powder, garlic and salt, adding water while we crush to obtain a hummus with a texture that is not too soft or liquid.

Clean the vegetables and cut them (the carrot into sticks, the tomatoes into pieces). Dry the lettuce without breaking it. For the first roll, use 4 lettuce leaves: fill with a little hummus and overlap one leaf with another to create a longer base. Fill with tempeh, carrot sticks and tomato. Roll the lettuce around the filling to create our rolls and cut in two. Repeat the same operation for the other 3 rolls. They can be eaten right away or kept in the fridge.

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