Tempeh Lettuce Wraps

Recipe adapted from: http://www.vegetariantimes.com/recipe/thai-lettuce-wraps/

Ingredients for Filling:

2 8-oz. pkg. plain tempeh, broken into chunks

1 Tbs. vegetable oil

1 Tbs. minced ginger

2 cloves garlic, minced

1 cup low-sodium vegetable broth

¼ cup chopped fresh basil

¼ cup lime juice

2 shallots, chopped

1 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

1 tsp. sriracha

1 tsp. light brown sugar

Toppings:

Peanuts (ground into small pieces is best)

Raw green beans (chopped)

Carrot (shredded)

Cucumber (shredded)

Plus:

1 bunch of romaine lettuce

Sriracha, for serving,

Peanut sauce, for serving

Directions:

To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated. Stir in remaining filling ingredients.

Wash and dry the individual lettuce leaves. Fill the lettuce with filling, then top with toppings and serve dipping sauces on the side.