Slow Cooker Chinese Tempeh Lettuce Wraps with Chocolate Chips
What Started it all:
Tempeh, Lettuce, chocolate chips, slow cooker
<em>(Smiling warmly)</em>
Ingredients
- 400g tempeh, crumbled
- 1 head of lettuce, leaves separated
- 1/4 cup chocolate chips
- 1 cup water
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 cup hoisin sauce
- 2 green onions, thinly sliced
- 1/4 cup peanuts, chopped
- Salt and pepper to taste
Instructions
- In a slow cooker, combine the crumbled tempeh, water, soy sauce, rice vinegar, garlic, and ginger. Cook on low for 4 hours.
- After 4 hours, drain any excess liquid from the tempeh mixture.
- Stir in the hoisin sauce and chocolate chips. Cook for an additional 15 minutes.
- Season with salt and pepper to taste.
- Spoon the tempeh mixture onto lettuce leaves.
- Garnish with green onions and chopped peanuts.
- Serve and enjoy!