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Thai Lettuce Wraps Recipe

   
 

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     Thai Lettuce Wraps

Category   Appetizers
Sub Category   Vegetarian
Servings   20
Preptime   45 min
Wine/Beverage
Recommendations
  Fat Tire

Ingredients
1 package organic tempeh (or 1 lb lean ground poultry)
1 medium sweet yellow onion, diced
2 carrots, peeled & diced
1 large red bell pepper, diced
2 small jalepeno peppers, seeded & diced
3-4 cloves garlic, minced
1 bunch of fresh basil, chopped
1 heaping tbsp coconut oil
2 tsp toasted sesame oil
 
zest of 1 orange
red pepper flakes
1/2 cup gluten-free Thai peanut sauce/marinade
Salt, to taste

Instructions
Melt coconut oil over medium heat. Add garlic, jalepeno, and red pepper flakes. Once you can smell the aromatics, add the toasted sesame oil.
Add the onion and carrots and saute until the carrots are soft and onion is translucent. Add the salt, orange zest, tempeh, and red bell pepper. Break the tempeh up into bite-sized pieces with a spatula.
Once everything is heated through, add the peanut sauce and basil. Allow to simmer for about 5-10 minutes, until the flavors combine. Then season with additional spices (salt, pepper, garlic, chili powder, smoky paprika) to taste.
Serving Suggestions
Serve warm as an appetizer with iceberg lettuce leaves and sweet chili sauce.


Originally Submitted
10/8/2012





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