Nothing better than a lettuce wrap - Vegan of course!

So Summer is finally here and that means lots of light, easy to fix dinners, hopefully eaten alfresco, whenever we get the chance.
One of my favorite cool summer dishes is a great lettuce wrap. Before becoming vegan, that meant chicken wraps. Obviously I had to come up with a new recipe, so this is my version - Tempeh wraps.
I love to make this tempeh filling and serve it in crispy fresh iceberg ( probably one of the only times I eat iceberg)

It's really easy and super tasty.

Dice the tempeh into small pieces and brown until slightly crispy

Add the veggies and don't overcook them.

I pack of tempeh (I like the rice tempeh it's gluten free) chopped into very small pieces.
1 small onion finely chopped
1 stalk celery finely chopped
1 large grated carrot
1/8 of a cabbage very finely sliced
1 cup of bean sprouts ( more if you like)
1 can water chestnuts finely chopped
olive oil for cooking
sprinkle of soy sauce for taste

1 head of iceberg lettuce, separate leaves to use as wraps

Peanut Sauce
In a bowl mix
1 tblsp Peanut butter
1 tblsp sesame seed paste
1 tsp grey poupon
2 tblsp Olive oil
1 tblsp vinegar ( I like to use rice vinegar)
3 tblsp agave syrup
1 tsp soy sauce (gluten free)

Chopped salted peanuts for garnish

Cook the tempeh in a little olive oil until browned and slightly crispy.
In a separate pan with a little olive oil cook onion, celery and cabbage until slightly soft. Add the rest of vegetable and cook for a few minutes. Don't overcook, you want the veggies to have texture. Add the browned tempeh, sprinkle with a little soy sauce and the chopped salted peanuts, serve immediately with lettuce pieces, drizzle each wrap with sauce, or dip wrap into sauce, whichever you prefer.

This dish start to finish usually takes me about 20 minutes.