These Thai tempeh and noodle lettuce wraps make a colourful and delicious plant-based lunch!
10 lettuce leaves
Wholegrain Brown rice noodles
Avocado
Red cabbage
A lime
For the Tempeh marinade:
2 tsp tamari
1cm fresh ginger grated
2 tsp maple syrup
1 tsp sesame oil
I block Plant Power Tempeh
Thai sauce
5 tbsp tahini
2 tbsp tamari
1 1/2 tbsp maple syrup
2cm fresh ginger
1 small garlic clove
1cm red chilli
Juice of half lime
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