Tempeh Lettuce Cups with Tamarind Sauce

This recipe combines tempeh cubes with apples and red cabbage salad, served in a crisp lettuce cup alongside a delicious galette. The dish is composed of three parts: the Galette, the Tempeh and Apple mix, and a tangy Tamarind sauce that ties everything together for a special occasion.

Tempeh is made from cooked organic soya beans and fermented with Rizoporous Oligoporus. Baked, sautéed, or grilled, tempeh offers a healthy alternative as a plant-based protein source. Often referred to as “vegetarian meat” in Indonesia and various parts of Asia, it is celebrated for its nutritional benefits.

The French traditionally prepare Galettes using buckwheat flour, eggs, and milk, serving them with butter and grated Emmental cheese, layered with sliced tomatoes and fresh corn. In this recipe, a healthier vegan substitute is provided by using buckwheat cereal, olive oil, and salt, along with the addition of coconut milk to elevate the galette.

Lastly, the Tamarind sauce offers an exceptional blend of tanginess and sweetness. Combined with the tempeh, apples, and red cabbage, this sauce enhances the overall flavor profile, resulting in a wholesome and memorable meal. Learn how to assemble this beautiful combination below.

You will find the recipe for the Tamarind sauce on page [insert] and for the easy Buckwheat Galettes on page [insert].

Print Recipe

Tempeh Lettuce Cups with Tamarind Sauce

Mains – Indonesian

By SS Shiva – Serves: 4

Prep Time: 2 hours – Cooking Time: 1 hour – Total Time: 3 hours

Nutrition Benefits: Tempeh is a cholesterol-free source of complete protein, comparable to meat products. It is rich in B vitamins, fiber, iron, calcium, and other essential minerals. Additionally, it contains isoflavones—powerful antioxidants with anti-inflammatory properties that help improve blood pressure, regulate blood sugar levels, and promote bone health.

Ingredients

• For the Tempeh:
• 2 packs of organic tempeh, cut into small cubes
• 2 cups blended fresh ripe pineapple or 1 cup pineapple juice
• 1 cup juiced, drained from the blended pineapple
• 1/3 cup soy sauce
• 1 tablespoon grated fresh ginger
• 4 Medjool dates, smashed into a paste
• 1 teaspoon chili sauce (optional)
• 1/4 teaspoon liquid smoked paprika
• For the Lettuce Cups:
• 1 green apple, seeded and cubed
• 1/2 cup carrot, julienned
• 1 cup red bell pepper, julienned
• 2 tablespoons black sesame seeds
• 2 heads of butter lettuce or iceberg lettuce, leaves individually removed

Instructions

1

First, prepare the tempeh by adding all the ingredients (except the tempeh) into a medium bowl. Cover and stir the mixture.

2

Add the tempeh cubes to the bowl, cover, and toss or shake until evenly coated.

3

Marinate the tempeh, tossing occasionally, for at least 2 hours.

4

Place the marinated tempeh on a tray and bake in a preheated oven at 350°F (176°C) for 1 hour, tossing occasionally to ensure even browning.

5

For the lettuce cups, combine the baked tempeh with the remaining ingredients.

6

Spoon the mixture into individual lettuce leaves and serve on a plate with tamarind sauce drizzled on top and a galette on the side.

Nutrition

• 280.0 Calories
• 36.0g Carbohydrates
• 0.0mg Cholesterol
• 6.5g Fat
• 6.7g Fiber
• 11.0g Protein
• 511.0mg Sodium
• 0.0g Trans fat

Notes

Tempeh is referred to as 'vegetarian meat' in Indonesia and various parts of Asia.