So, in the last couple of weeks, I had not one but two recipe snafus while trying to put something together for this year’s Virtual Vegan Potluck.
First I made a tofu piccata. It was delicious. I photographed it and got it all set up and ready to pre-schedule the post. Then later that night I was flipping through a cookbook I own and saw a tempeh piccata that was nearly the exact recipe. Not wanting anyone to think I plagiarized a recipe, I decided not to post it.
Then I made a second recipe, this time a lentil, olive and thyme hummus. Conceptually it was brilliant. The execution not so much. If you’ve ever tried to blend lentils as smooth as garbanzos, you may find out instead of getting deliciously creamy, they turn into lentil glue. Blast.
Thank goodness I had backup! Several weeks ago Chef Ian Brandt and I had met up and discussed him sharing guest post recipes on my blog from time to time. So I called in a favor and Ian pulled through with this fantastic appetizer! A huge thanks to Ian for saving my vegan bacon.
As you can see, this dish is exquisite, but probably leaves me out of the running for any potluck awards! I hope you’ll enjoy it anyway!
Chef Ian Brandt
All photos by Somer McCowan of Vedged Out
Lettuce Wraps with Tempeh
Serves 6 to 8
- 1 brick diced tempeh
- 1 cup diced onion
- 1 cup, diced carrot
- ½ cup diced celery
- 1 head romaine lettuce
- 4 cloves minced garlic
- 1 jalapeno chili, minced and deseeded
- 1 thumb minced ginger
- 3 tablespoons oil
- 3 tablespoons tamari
- 3 tablespoons maple syrup
- a few sprigs cilantro
- lime wedges
- sesame seeds for sprinkling / garnish
What You Do:
- In a sauté pan on medium temperature
- Put into the pan the oil, tempeh, onions, carrot, celery, garlic, jalapeno and ginger. Saute ingredients till dark brown.
- Add tamari and maple syrup
- Cut down lettuce into leaves used to wrap the ingredients
- Put the reduced filling into a serving bowl and garnish with lime wedges, sesame seeds and fresh cilantro and Enjoy!
Somer’s notes: I made these wraps with radicchio instead of romaine, because, pretty! I made these a second time with tofu instead of tempeh with equally delicious results. My kids ate the tempeh mixture over basmati rice and loved it so much!
A huge heartfelt thanks to Annie at An Unrefined Vegan for creating and organizing this event, and for Poppy and Angela for being her trusty sidekicks along with other helpers. I’ve been privileged enough to help out with the VVP in years past, but life is just a bit too crazy for me to be on the VVP train right now!
Previous Potluck Posts from Vedged Out:
- Kick Ace Extra Sharp Raw Vegan Cheeseball
- Macadamia Nut Brie En Croute
- Mini Jackfruit and Kimchi BLT Slider Bites
- Frosty Strawberry Lemonade with Mint
If you run into any broken links along the way, (some bloggers show up a little late to the party) here’s a list of the bloggers in the potluck to help you get back on track. Pretty cool to see over 86 bloggers from all around the world flaunting their vegan awesome! Use the buttons below to Go Back to visit Veggie Inspired Journey. Go Forward to see what Glue and Glitter brought to the party.