Tempeh Capsicum & Chickpea Lettuce Boats
Author: 
Recipe type: Lunch, Vegan, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 3-4
 
Ingredients
  • Dressing
  • 2½ tsp extra virgin olive oil
  • 2 tsp wholegrain mustard
  • 1 tsp fresh lemon juice
  • ½ tsp apple cider vinegar
  • Filling
  • 1 Tbsp coconut oil
  • 150g tempeh, diced
  • Half of 1 capsicum (your choice of colour), sliced into strips
  • 100g canned chickpeas, drained
  • ¼ tsp garlic powder
  • ½ tsp dried basil
  • ½ tsp ground cumin
  • Pink salt & cracked black pepper, to season
  • Toppings
  • Half of 1 avocado, cubed
  • 1 cup purple cabbage, finely shredded
  • Small handful fresh parsley, roughly chopped
  • 1 small head cos/romaine lettuce, leaves removed and washed
Method
  1. Dressing
  2. In a small mixing bowl, combine all dressing ingredients, whisk until well combined. Taste test and adjust to your liking if needed. Set aside.
  3. Filling
  4. Heat coconut oil in a medium sized pan over medium heat.
  5. Add diced tempeh to the pan and sauté for 1 minute.
  6. Add sliced capsicum, chickpeas and remaining herbs and spices, sauté for a further 2-3 minutes or until capsicum is tender crisp and tempeh is cooked through.
  7. Toppings
  8. Prep your toppings and lettuce whilst filling is cooking.
  9. Remove filling from heat.
  10. Fill each lettuce leaf with some of the filling, toppings and a drizzling of the dressing. Fill as many lettuce leaves as you desire, or until your filling is all used up!
  11. Serve and enjoy!
Notes
Store any leftover filling/toppings/dressing in an airtight container, refrigerated, for 3-4 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/sides/tempeh-capsicum-chickpea-lettuce-boats/