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Tempeh Banh Mi Lettuce Wraps

Tempeh Banh Mi Lettuce Wraps | Homegrown Provisions #banhmi #tempeh #plantbased #lettucewraps #SrirachaSpring is progressing slowly but surely. Garden chives await rosy purple blooms, while sunflower seedlings drink in honeyed sunlight. Newly planted dahlias lay cozy underground and spring fever washes over me again. With it, cravings of all things simple, delicious and fresh – just like these tempeh banh mi lettuce wraps.

Tempeh Banh Mi Lettuce Wraps | Homegrown Provisions #banhmi #tempeh #plantbased #lettucewraps #SrirachaButtery lettuce, marinated tempeh, quick pickled vegetables, fresh herbs and spicy Sriracha mayo combine to create the characteristic deliciousness of a traditional sandwich style banh mi with a fresh twist. A twist that our bodies often crave and embrace this time of year, as we emerge from winter primed for lighter fare. As a former banh mi addict, these lettuce wraps satisfy simple cravings quickly at home.

These tempeh banh mi lettuce wraps are:

  • Plant-based
  • Gluten-free
  • Loaded with phytonutrient and antioxidant-rich veggies
  • Packed with protein, B vitamins, fiber, calcium, probiotics and more thanks to tempeh!

Tempeh Banh Mi Lettuce Wraps | Homegrown Provisions #banhmi #tempeh #plantbased #lettucewraps #SrirachaThis batch of tempeh banh mi lettuce wraps makes about 6 wraps, which is perfect for two. I love doubling up on my lettuce leaves when wrapping, for extra support and crunch. You can also try swapping out tempeh for firm pressed tofu, but I like the quickness and overall flavor tempeh provides to this meal (no pressing involved), allowing more time for gardening and spending time outside.

These tempeh banh mi lettuce wraps are perfect for a lighter dinner, but I absolutely love them for lunch. All of the ingredients can be prepped and stored individually ahead of time, for an easy, throw-together meal.

Tempeh Banh Mi Lettuce Wraps | Homegrown Provisions #banhmi #tempeh #plantbased #lettucewraps

Tempeh Banh Mi Lettuce Wraps

  • Author: Shannon
  • Prep Time: 15
  • Cook Time: 7
  • Total Time: 1 hour (including marinade time)
  • Yield: 6 large wraps 1x



Quick Pickled Vegetables

  • 1/2 cup purple daikon radish, cut into matchsticks and/or thinly sliced/shaved
  • 2 carrots, peeled and julienned or cut into matchstick strips
  • 1 tsp organic cane sugar
  • 2 tbsp brown rice vinegar
  • 1/4 tsp sea salt

Marinated Tempeh

  • 8 oz. organic soy tempeh, cut into bite-sized pieces
  • 2 tsp brown rice vinegar
  • 1/2 lime, juiced
  • 2 tbsp tamari
  • 2 tbsp olive oil, divided
  • 1 tbsp maple syrup
  • 2 cloves garlic, minced
  • 1/2 tsp fresh ginger, minced

Sriracha Mayo

  • 1/2 cup vegan mayo
  • 1 tbsp Sriracha
  • cayenne pepper (optional topping)

Lettuce Wraps

  • Butter lettuce leaves (for wrapping)
  • cilantro, chives, mint, cucumber and jalapeño slices for serving


  • Pickled Vegetables: Toss the daikon radish, carrots, brown rice vinegar, sugar and salt in a medium-sized bowl and let stand at room temperature while you prepare the rest of the banh mi lettuce wraps.
  • Tempeh: In a small bowl, whisk together the brown rice vinegar, lime juice, tamari, 1 tbsp of olive oil, maple syrup, garlic and ginger. Place the cut tempeh into a shallow bowl bowl or baking pan and pour the marinade over the top. Cover and place in the refrigerator. Marinate the temeph for 30 minutes; gently mixing half way through (to redistribute the marinade).
  • Sriracha Mayo: In a small bowl, whisk the Sriracha and mayo together. Set aside. Dust with cayenne pepper as desired for extra spiciness.
  • Tempeh: Heat a cast iron skillet over medium heat with 1 tbsp of olive oil. Cook the marinated tempeh for 3 minutes. Flip and brush the tempeh with remaining marinade and cook for another 2-3 minutes or until tempeh is golden brown with crispy edges.
  • Assembly: Fill butter lettuce leaves with golden brown tempeh. Spoon pickled vegetables over the top and add cilantro, chives, mint, cucumber and jalapeño slices as desired. Top with Sriracha mayo. Enjoy!


  • Some like it hot! Customize the spice level of this recipe to your liking. (Add or omit jalapeños and Sriracha as needed.)
  • For the quick pickled veggies: swap out radishes of any kind for the purple daikon. If you love all things pickled, you could also add the cucumbers and jalapeño slices to the mix. Adjust pickling liquid as needed.

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