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5-ingredient Teriyaki Tempeh Lettuce Wraps

Prep Time1 hr
Cook Time15 mins
Total Time25 mins
Course: Main Course
Keyword: gluten-free, high-protein, oil-free, vegan
Servings: 4
Calories: 226kcal
Author: J. Plants


  • 400 g. | 1 (14-oz) pack Tempeh
  • 60 ml. | ¼ cup Teriyaki sauce
  • 1 Red onion small
  • 50 g. 1 cup Carrots julienned
  • 4 Lettuce leaves Large


  • Cut the tempeh into small cubes, put them into an airtight container and add the teriyaki sauce.
  • Close the airtight container, shake well and put it in the fridge, allowing the tempeh to marinate for at least 1 hour, up to 12 hours.
  • Preheat the oven to 375°F/190°C and line a baking sheet with parchment paper.
  • Transfer the tempeh cubes onto the baking sheet and bake for about 15 minutes or until the tempeh is browned and crispy.
  • Lay out 4 large lettuce leaves, add a quarter or the tempeh to each leaf, and top it with the minced red onion and julienned carrots.
  • Serve with the optional toppings and enjoy!
  • Store the tempeh in an airtight container in the fridge, and consume within 2 days. Alternatively, store it in the freezer for a maximum of 60 days and thaw at room temperature. The tempeh can be served cold or reheated in a toaster oven or a non-stick frying pan.


Use a vegan barbeque sauce instead of the teriyaki sauce for marinating the tempeh.
Tempeh (soy)
(can be substituted with chickpea tempeh)
Teriyaki sauce (soy)
(can be substituted with BBQ sauce)