Thai Basil Tempeh Lettuce Wraps [Food Processor Attachment]

Using your Vitamix as a multipurpose machine base allows you to create recipes with the help of both a food processor and a blender, and in this case, puts delicious tempeh lettuce wraps on the table with ease.

Total Time40 Minutes 40 Seconds
Yield
4 servings
DifficultyIntermediate

Dietary Interests

Gluten-Free, High Fiber, High Protein

Manage Preferences

Submitted by

Vitamix

Ingredients

For the filling:
14 ounces 400 g tempeh [or extra firm tofu (drained)]
1 medium 135 g yellow onion, peeled, quartered
2 garlic cloves, peeled
2 serrano pepper [or thai bird chiles], stemmed
1 10 g fresh ginger root, 1" slice
2 Tablespoons 30 ml extra virgin olive oil
½ cup 75 g roasted peanuts, chopped
½ cup 120 ml {Thai Basil Stir Fry Sauce}
To assemble:
12 bibb lettuce
½ 175 g english cucumber, sliced thin
1 130 g red bell pepper, seeded, sliced thin
8 fresh mint leaves

Cut the tempeh (or tofu) into 9-12 equally-sized cubes and set aside.
Fit the Food Processor with the Multi-Use Blade. Place the onion, garlic, serranos and ginger into the Vitamix container in the order listed and secure the lid. Pulse 5-6 times or until everything is chopped finely and evenly. Remove ingredients from Work Bowl and set aside, rinsing it and wiping it clean before returning to the machine base.
Using the Multi-Use Blade again place the tempeh (or tofu) into the Vitamix container and secure the lid. Pulse 6-8 times until evenly chopped down to the size of peas. Keep the tempeh and chopped vegetables separated.
Place a wok over high heat. Add the olive oil to the wok and heat, then add chopped onion mixture and stir fry for 3-5 minutes or until aromatic and tender. Add chopped tempeh and peanuts, cooking for an additional 1-2 minutes. Add the basil sauce and cook for a final minute to incorporate flavors.
Assemble each Bibb lettuce cup with 3-4 thin slices of cucumber, a small scoop of tempeh mixture, 1-2 slices of bell pepper, and 1-2 mint leaves.