8 years ago

Jerk Tempeh Lettuce Wraps With Mango Basil Aioli
[Vegan]

CH By: Chrysta Hiser

Author Bio

Delicious, nutritious dishes to help you feel your best. Chrysta Hiser is the creator behind the... Read More

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Jerk Tempeh Lettuce Wraps With Mango Basil Aioli

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Tempeh

Jerk Tempeh Lettuce Wraps With Mango Basil Aioli [Vegan]

Dairy Free

These little wraps are so easy to make and so pretty when assembled, they would be awesome as a party appetizer or festive lunch. Spicy jerk tempeh wrapped is paired with a sweet mango basil aioli and all wrapped up in crisp lettuce. The wraps by themselves pack some heat... Read More

Ingredients You Need for Jerk Tempeh Lettuce Wraps With Mango Basil Aioli [Vegan]

For the Tempeh Wraps:

1 8-ounce package tempeh
1/2 bell pepper, diced
1/2 small sweet onion, diced
1 tablespoon extra virgin olive oil
2 teaspoons jerk seasoning
1 bunch butter lettuce

For the Mango Basil Aioli:

1/2 cup vegan mayonnaise
1 cup diced mango
1/3 cup torn basil leaves
1 teaspoon vinegar
Salt and pepper, to taste

For the Jerk Seasoning:

1 tablespoon garlic powder
2 teaspoons cayenne
1/2 teaspoon ginger
2 teaspoons salt
1 teaspoon paprika
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
A dash of pepper
2 teaspoons brown sugar (optional)

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How to Prepare Jerk Tempeh Lettuce Wraps With Mango Basil Aioli [Vegan]

To Make the Jerk Seasoning:

Combine everything into a small bowl and mix.

To Make the Tempeh:

In a large mixing bowl, crumble the tempeh into small pieces. Add in the jerk seasoning and mix to combine. Set aside.
Heat a small skillet with olive oil and once hot add in the diced onion and pepper. Let cook for about 2-3 minutes then add in the tempeh. Let the tempeh cook for about 3-4 then stir. Tempeh is done when fully heated through.

To Make the Mango Basil Aioli:

In a small food processor, add in the mango and basil and process until finely chopped. Add the mayo and vinegar and pulse until fully combined into a sauce. Set aside or refrigerate until ready to use.

To Assemble:

Divide the tempeh mixture among the lettuce wraps, top with mango basil aioli, and serve with extra sauce on the side.

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