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  • Writer's pictureMarissa Aiuto

Miso Tempeh & Mushroom Lettuce Cups (vegan, gluten-free)

Updated: Jun 25, 2020

A simple way to amp up the flavor in your weeknight dinner.

Serves: 2

Prep Time: 5 min

Total Time: 15 min



Tempeh Mushroom Mixture

  • 8-oz tempeh, cut into cubes

  • 1/2 lb baby portobello mushrooms, quartered

  • 1/4 cup nutritional yeast

Miso Soy Sauce

  • 1 Tbsp olive oil

  • 1/4 cup tamari or soy sauce

  • 3 Tbsp miso paste

  • 1/2 tsp garlic powder

  • 1/2 tsp fresh ginger, minced


  • 4-6 butter lettuce leaves

  • optional: scallions, chopped


  1. Add 1-2 Tbsp olive oil to a skillet over medium heat. Add in tempeh and cook until browned on both sides.

  2. Sauté mushrooms in skillet, combine with tempeh.

  3. In a small bowl, whisk all ingredients for the miso soy sauce.

  4. Lower heat and add sauce over tempeh and mushrooms. Sprinkle nutritional yeast on top. Stir until everything is fully coated.

  5. Fill butter lettuce cups with tempeh and mushroom mixture.


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