Thai Lettuce Wraps

By sz8jm9

Vegetarian Times - September 2011 p.67
WW = 3 pts plus per wrap
Per Wrap (1 lettuce leaf filled with 1/4 cup filling and 1/4 cup toppings):
Calories: 112
Protein: 8 g
Total Fat: 5 g
Saturated Fat: <1 g
Carbohydrates: 12 g
Cholesterol: 0 mg
Sodium: 109 mg
Fiber: 4 g
Sugar: 5 g

Ingredients

• Sauce
• 1/4 cup lime juice
• 1/4 cup sugar
• 2 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• 1/2 tsp. light brown sugar
• Filling
• 2 8-oz. pkg. plain tempeh, broken into chunks
• 1 Tbs. vegetable oil
• 2 Tbs. minced fresh ginger
• 2 cloves garlic, minced (2 tsp.)
• 1 cup low-sodium vegetable broth
• 1/4 cup chopped fresh mint
• 1/4 cup lime juice
• 2 Tbs. chopped shallots
• 1 Tbs. low-sodium soy sauce
• 1 Tbs. rice vinegar
• 2 tsp. sugar
• 1 tsp. chile sauce, such as sriracha
• 1/4 tsp. light brown sugar
• Toppings and Wraps
• 1/2 lb. green beans, thinly sliced
• 2 cups bean sprouts
• 1 cucumber, peeled into thin strips
• 1 large carrot, shredded
• Fresh mint, cilantro, and basil
• 18 whole large lettuce leaves
• 1/2 cup chopped peanuts

Details

Servings 6
Cooking time 30mins
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Sauce: whisk together all ingredients in small bowl.

2. To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients.

3. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with Filling and Toppings. Serve with bowls of Sauce and peanuts.