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Spicy Tempeh Lettuce Cups With Pickled Carrot and Cucumber
DONNA HAY14Ingredients
35Minutes
210Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 carrot (peeled and shredded)
- 1 Tbsp. rice wine vinegar
- 1 tsp. sesame oil
- 300 grams tempeh (crumbled+)
- 2 cloves garlic (crushed)
- 1 Tbsp. oyster sauce
- 2 Tbsp. chili sauce (sriracha)
- sea salt
- cracked black pepper
- 1/2 cup unsalted roasted peanuts (roughly chopped)
- 2 cucumbers (Lebanese, shredded)
- 1 green onion (scallion, shredded)
- 1 iceberg lettuce (small, leaves separated and trimmed to make 6 cups)
- coriander (micro, baby, (cilantro) leaves, to serve)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium620mg18% |
| Protein15g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A45% |
| Vitamin C15% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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