Looking for a quick, protein-packed vegan meal? These sweet and spicy vegan lettuce wraps with tempeh crumbles are ready in just 15 minutes! The chewy, meaty texture of tempeh pairs perfectly with a flavorful maple-gochujang sauce for a crave-worthy dish you’ll want on repeat.
At Fit and Healthful, we’re all about easy, healthy recipes that fuel your body—and this one hits all the marks: protein-rich, full of veggies, and bursting with flavor.
Why Tempeh is the Perfect Plant Protein
Tempeh often gets overlooked next to tofu, but it’s actually one of the best plant-based protein sources around. Just ½ cup of tempeh packs about 16 grams of protein, plus calcium, iron, and gut-friendly fermentation benefits.
Unlike tofu, tempeh has a firmer texture that crumbles beautifully into hearty bites, making it ideal for wraps, bowls, or even tacos. Even meat eaters love this recipe—it’s that satisfying!
How to Make Tempeh Taste Amazing
Tempeh can have a natural bitterness, but here’s how to make it delicious:
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Brown it well → Press down with a spatula for extra crispy edges.
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Sauce it up → A flavorful sauce (like our maple-gochujang mix) takes it from good to irresistible.
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Pair with veggies → Crunchy peppers, fresh lettuce, and herbs balance the dish.
Sweet + Spicy Tempeh Lettuce Wraps Recipe
Servings: 2 | Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Ingredients:
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1 tablespoon avocado oil (or neutral oil)
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8 oz plain tempeh, crumbled
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1 medium red bell pepper, diced
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2 tablespoons gochujang paste
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2 tablespoons tamari or soy sauce (gluten-free if needed)
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2 tablespoons maple syrup
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2 teaspoons apple cider vinegar
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8–10 lettuce leaves (butter, bibb, or iceberg)
Optional:
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2 handfuls baby spinach
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½ cup fresh cilantro, chopped
Instructions:
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In a small bowl, mix together gochujang, tamari, maple syrup, and vinegar. Set aside.
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Heat oil in a skillet over medium-high heat. Add crumbled tempeh in a single layer and cook undisturbed for 3 minutes until lightly browned.
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Flip tempeh, add bell pepper (and spinach if using), and cook for another 3–6 minutes until softened and browned in spots.
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Turn off the heat, pour in the sauce, and stir well until evenly coated (about 30 seconds).
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Spoon the tempeh mixture into lettuce cups, sprinkle with cilantro if desired, and enjoy!
Nutrition & Health Benefits
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High Protein → 16–32g plant-based protein depending on serving size
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Low Carb & Gluten-Free (if using GF tamari)
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Packed with Minerals → calcium, iron, magnesium
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Quick & Easy → just 15 minutes to make
This recipe makes a satisfying light dinner or lunch—and if you need more fuel, serve with a side of quinoa or brown rice.
More High-Protein Vegan Recipes from Fit and Healthful
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Buffalo Tofu Wraps
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Crispy Chickpea Salad
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Vegan Lentil Tacos
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Peanut Butter Protein Smoothie
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