Recipe description
Published on: June 7, 2026
Fermented Foods
Plant Based
Protein Rich
Ingredients
Tempeh
8
slice
Lettuce
1
bowl
Carrot
2
piece
Soy sauce
6
teaspoon
Instructions
1
Slice the tempeh into small cubes and pan-fry in olive oil until golden brown.
2
While the tempeh is cooking, julienne the carrots into thin ribbons.
3
In a bowl, mix the carrots with vinegar and a pinch of salt. Let it pickle while preparing the rest.
4
Once the tempeh is cooked, add soy sauce for added flavor and stir for another minute.
5
Assemble the lettuce cups by placing the fried tempeh and the pickled carrots inside.
6
Sprinkle sesame seeds on top and serve immediately.
Nutrition
270 kcal
Calories
22 g
Protein
25 g
Carbohydrates
10 g
Fiber
7 g
Sugar
9 g
Fat
1 g
Saturated fat
0.28 g
Salt
Why this recipe fits you
- Fermented tempeh provides plant-based protein and gut-friendly fermentation.
- Contains fiber-rich lettuce and carrots with polyphenols for digestion.
- Balanced with protein, fiber, and vegetables for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
FAQ
What are Tempeh Lettuce Cups with Pickled Carrots?
They are small crunchy lettuce wraps filled with seasoned tempeh and tangy pickled carrots, a plant-based, protein-rich meal.
Is this dish vegan and gluten-free?
It's vegan (no animal products). Gluten-free if the tempeh is gluten-free and no gluten-containing sauces are used; check packaging.
How do I make the pickled carrots for this recipe?
Slice the carrots into ribbons, mix with a simple pickling liquid (vinegar, water, salt, sugar), and refrigerate for 20–30 minutes or longer for more flavor.
Can I use another protein if I don’t like tempeh?
Yes. Tofu, chickpeas, or finely chopped mushrooms can work, but tempeh adds a nutty, fermented flavor.
How do I assemble the lettuce cups?
Separate sturdy lettuce leaves, fill each with a spoonful of tempeh, top with pickled carrots and optional toppings, fold, and eat.
How long does this dish keep in the fridge?
Store the filling and the pickled carrots separately in the fridge for 3–4 days; assemble cups just before eating for best texture.
How many servings does this make, and what are the basic nutrition points?
The recipe typically yields 2–4 servings, depending on portion size. It provides plant-based protein and fiber with relatively low added fat.
Is tempeh safe for a soy allergy?
Tempeh is soy-based and may trigger soy allergies. Not suitable for soy-allergic individuals; consider soy-free protein alternatives.
How can I customize this for kids or picky eaters?
Use milder flavors, add a light sauce, or let kids build their own cups to make it more fun.
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