Add carrot and cauliflower, cook for 3-5 minutes or until just tender.
Stir through chopped cabbage, diced tempeh and chopped cashews, cook until cabbage is soft. Stir through spring onion.
Add soy sauce, sesame oil, hoisin sauce, five spice, salt and pepper. Cook mixture for a further 3 minutes or until all vegetables are tender. Add more soy sauce if desired, taste test the mixture and adjust.
Remove mixture from heat and spoon desired amount of filling into lettuce cups.
Top cups with bean shoots, sesame seeds and a drizzle of soy sauce.
Serve and enjoy!
Notes
Store extra filling in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/vegetable-lettuce-cups/