Meat-Free Lettuce Wraps!

Ingredients: 1lb Tempeh 1/2 medium yellow onion, minced a dash of each of sea salt & pepper 3 large cloves garlic, minced 1/2 cup shredded carrot 1/4 cup fresh ginger, peeled & minced or shredded 2 Tablespoons sesame oil 3 Tablespoons Tamari soy sauce 2 Tablespoon each water and rice vinegar 3 Tablespoon natural peanut butter 3 Tablespoons plum sauce 1 Tablespoon dried red chile flakes 6 green onions, chopped 8oz can sliced water chestnuts, drained & chopped 1/4 cup peanuts, chopped (alternately you can use 1/4 cup toasted sesame seeds) 10-12 large butter lettuce leaves, rinsed and patted dry Directions: Heat a large, non-stick skillet on high. Add 1 TBSP sesame oil, Tempeh, onion, garlic, salt & pepper, and carrot… Cook until onion is translucent, stirring often to break up the Tempeh. Add in ginger, and continue cooking 2-3 minutes. Meanwhile, in a microwave safe bowl, combine remaining sesame oil, soy sauce, water, peanut butter, rice vinegar, plum sauce, and chili flakes. Microwave for 20-30 seconds, then stir until smooth. Add into the skillet and stir to combine. Add green onion and water chestnuts into the skillet then cook for 2-3 minutes until the green onions are soft and the water chestnuts are heated through. Sprinkle with chopped peanuts, and serve with the cold lettuce leaves, to wrap filling in.