Peanutty Tempeh Lettuce Wraps

I often make lettuce wraps with tofu, water chestnuts, cremini mushrooms, carrots, and a TON of soy sauce. They're absolutely delicious, but incredibly high in sodium. Today, I decided to mix things up a bit and make my lettuce wraps with tempeh (since I had 5 packages of it in the fridge), different veggies, and a lower sodium sauce. I have an insatiable salt tooth, so I think these would have been better with more soy sauce, but I was pretty pleased with the result nonetheless.

Peanutty Tempeh Lettuce Wraps
Makes 2 servings

• 2 tsp peanut oil
• 4 ounces shiitake mushrooms, sliced
• 1 red bell pepper, diced
• 1 package tempeh, cut into bite sized pieces*
• 2 tbsp peanut butter
• 6 tbsp light coconut milk
• 2 tsp low-sodium soy sauce
• 1 head iceberg lettuce

Heat the oil in a nonstick skillet and sauté the mushrooms, peppers, and tempeh for 4 minutes, covered, stirring occasionally. Meanwhile, mix together the peanut butter, coconut milk, and soy sauce, making a creamy sauce. Add the sauce to the pan and turn off the heat once the sauce is absorbed.

Chop the bottom of the stem off the head of lettuce- doing so makes it easier to remove big leaves for wrapping. For me, this makes about 4 lettuce wraps- 2 per person.

* Depending on your tempeh, you might want to boil or steam it first, but I don't think it's necessary for my Trader Joe's brand tempeh.