Banh Mi Lettuce Wraps

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Nothing like moving to make you realize you have too many underpants.

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Between the two of us, there are just underpants everywhere.

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Moving so much has really made me a master of minimalism. Everything we own has a purpose and a place. Except, that is, for all of the freaking underpants!

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The movers arrive Monday. They are beautiful angels who are going to pack up all of our junk for us. But because I anticipate these angels coming in disguise as giant, burly dudes, I’m taking it upon myself to pack our delicates. Although I trust these gentleman are hygienic, I cannot allow their grubby paws on such personal items! There are, like, 3 bags worth of undergarments thus far. Why? Where did these come from?? I blame the 5 for $20 bins at Target.

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I also have, like, a lot of athletic gear for someone who only does yoga and goes on walks.

 

Time: 30 minutes (prep + cooking) | Serves: 9-10 lettuce wraps

Ingredients:

  • 1 package of tempeh, cubed
  • 1 carrot, peeled + shredded into thin strips
  • 1 jalapeno, chopped
  • 4-5 radishes, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 1/2 cup of rice vinegar
  • 1 tbsp. of coconut sugar
  • 1 tbsp. of soy sauce
  • 1 tbsp. of olive oil
  • 1 avocado, sliced thin, for serving
  • Cilantro, for serving
  • Butter lettuce leaves, for sering
  • 1/2 cup of vegan mayo
  • 2 tbsp. of sriracha
  • S+P, to taste

How to:

  • In a bowl, combine carrot + jalapeno + radishes + cucumber
  • Add vinegar + sugar + about 1 tsp. of salt
  • Let sit while you prepare tempeh
  • Heat olive oil in a skillet over medium heat
  • Add tempeh + S+P, cook for 4-5 minutes or until browned on all sides
  • Add soy sauce, cook another 1-2 minutes or until absorbed
  • Remove from pan
  • Combine mayo + sriracha, set aside
  • To assemble, add tempeh + pickled veggies + some avocado + cilantro + sriracha mayo in a lettuce cup
  • Pack picnic, head to a grassy knoll + have your sweetie feed you these while simultaneously fanning you
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