Lettuce wrap with cranberries, tempeh and sweet potatoes (Asian style)

Ingrédients

For the sweet potato and tempeh mix

2 sweet potatoes, peeled and cut in ½ po (1 cm) dices

2 tablespoons (30 ml) of vegetable oil

1 garlic clove, chopped

1 teaspoon (5 ml) of red curry paste

Salt and pepper

1 block (240 g) of tempeh, cut in dices

For the Asian peanut sauce

½ cup (125 ml) of natural peanut butter

1 tablespoon (15 ml) of maple syrup

1 tablespoon (15 ml) of soy sauce

1 teaspoon (5 ml) of toasted sesame oil

½ cup (125 ml) of water

For the cranberry, cilantro and peanut mix

½ cup (75 g) of Patience Fruit & Co cranberries with no sugar added, coarsely chopped

2 green onions, sliced ​​diagonally

½ cup (125 ml) of fresh cilantro, chopped

¼ cup (60 ml) of peanuts, chopped

30 ml (2 tbsp.) vegetable oil

1 clove garlic, minced

5 ml (1 tsp) red curry paste

Salt and pepper

240 g (1 block) tempeh, cubed

For the assembly

Leaves of a Romaine lettuce’s head

Here’s a surprising wrap recipe – even real meat lovers will love the tempeh!

The red curry asian taste mixes perfectly to our no sugar added cranberries. Their smooth, crunchy and naturally sugared touch adds a delicious mix of flavours.

For Air Fryer fans, you can prepare the sweet potato and tempeh mix by starting by cooking the sweet potato for 15 minutes. You can add the tempeh and continue cooking for 15 extra minutes. It’s quick and it adds even more crunch to the mix.

Les étapes

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

2. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

3. Put the sweet potato cubes in a large bowl. Add oil, garlic and the red curry paste. Mix so that the cubes are well coated. Salt and pepper. Place on the baking sheet and cook for 25 minutes. Using a spatula, turn the sweet potatoes. Add the cubed tempeh on the baking sheet. Bake for 10 minutes until the tempeh is golden brown and the sweet potatoes are tender. Set aside.

4. Put the sweet potato cubes in a large bowl. Add oil, garlic and the red curry paste. Mix so that the cubes are well coated. Salt and pepper. Place on the baking sheet and cook for 25 minutes. Using a spatula, turn the sweet potatoes. Add the cubed tempeh on the baking sheet. Bake for 10 minutes until the tempeh is golden brown and the sweet potatoes are tender. Set aside.

5. In a saucepan, combine all the ingredients “For the Asian peanut sauce”. Bring to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes or until the sauce thickens. Set aside

6. In a saucepan, combine all the ingredients “For the Asian peanut sauce”. Bring to a boil, stirring with a whisk. Simmer gently for 2 to 3 minutes or until the sauce thickens. Set aside

7. In a bowl, combine all the ingredients “For the cranberry, cilantro and peanut mix”. Set aside.

8. In a bowl, combine all the ingredients “For the cranberry, cilantro and peanut mix”. Set aside.

9. Garnish the romaine lettuce leaves with the sweet potato and tempeh mix. Add the cranberry mix. Drizzle the peanut sauce.

10. Garnish the romaine lettuce leaves with the sweet potato and tempeh mix. Add the cranberry mix. Drizzle the peanut sauce.

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