Vegetarian Asian Cabbage Wraps

Omnomnom… hearty tempeh and mushroom filling in a piece of crunchy cabbage with some spicy peanut sauce to the side… sign me up!

This makes about 4-5 servings.


  • Peanut sauce
    • 1/4 cup soy sauce
    • 3 tbsp peanut butter
    • 1 tbsp honey
    • 2 tsp rice wine vinegar
    • 1 clove of garlic
    • 2 tsp sesame oil
    • 1 tsp sriracha
  • Filling
    • 1 tbsp vegetable oil
    • 1 small onion, diced
    • 10-15 shiitake mushrooms, oyster mushrooms, trumpet mushrooms, shimeiji mushrooms, take your pick. Or you can have a boring portabella mushroom cap… Dice the mushrooms.
    • 1 bell pepper, diced (organic!)
    • 2 tsp minced ginger
    • 2 tbsp chili sauce (try chili bean sauce or Guilin chili sauce)
    • 1 can of water chestnuts (8 oz), diced
    • 3 green onions, sliced
    • 1 package of tempeh (8 oz)
  • Wraps
    • 1 head of green cabbage, or red cabbage, or lettuce
    • 3 large carrots cut into ribbons (use a vegetable peeler or mandolin slicer)
    • 1/2 cup fresh cilantro, chopped
    • 1 tbsp sesame seeds


  1. Blend all the ingredients for the peanut sauce together in a blender or food mixer. Mix well!
  2. Heat some oil in a large skillet and add the tempeh to it.
  3. After it turns a little brown, add the onion, bell peppers, and mushrooms to it. Cook for about 5 minutes.
  4. Add the ginger and chili sauce. Cook for about 2-3 minutes.
  5. Add the water chestnuts and green onions. Cook for 1 minute. Remove from heat.
  6. Serve with the filling in the cabbage leaf, and add carrots, cilantro, and sesame seeds to your liking. Drizzle the peanut sauce over it, and enjoy!