Well. This is my first recipe post since officially becoming a Momma . . . and ironically I first made this meal back in July when Henry was still inside my belly. I feel like time is going by so fast! 😦 make it stop

I absolutely love this meal, we had it again for dinner last night and ate it as a salad instead of in lettuce wraps . . . because it’s easier to shovel food in your mouth that way LOL I now understand what it’s like to eat your meals “like a parent” because it seems like every time I sit down to eat, Henry starts fussing. Eating peacefully and slowly is something I definitely took for granite . . . RIP to those days!

I like to add grilled or charred bok choy to this meal, and last time I also added roasted + broiled zucchini as well.

Ingredients

-1 package tempeh

-1/3 Cup tamari

-2 1/2 Tablespoons coconut sugar

-1 Tablespoon rice vinegar

-4 cloves garlic, minced

-1 1/2 teaspoons sesame oil

-1/4 teaspoon ground ginger

-1 onion, thinly sliced

-1 medium carrot, diced

-1 yellow pepper, diced

-1 Cup peas

-Spinach, desired amount

-Pink himalayan salt & black pepper to taste

-1 Tablespoon tapioca starch (flour)

-1 head lettuce

-Green onion, thinly sliced, for topping

Directions

-In a medium sized bowl, add tamari, sugar, vinegar, garlic, sesame oil, & ginger. Whisk to combine

-Crumble or dice tempeh into small chunks & then place in the sauce mixture. Stir to coat & set aside while you prep the rest

-In a medium sized skillet or wok over medium – low heat, warm oil of choice. Add onion & stir. Cook for 5-7 minutes, until onion begins to brown. Add carrots & stir, cook for 3-5 more minutes, until carrot softens

-Pour the tempeh mixture into the pan & stir. Cook for 5 minutes, until the tempeh starts to brown. Add tapioca starch & stir, cook for 2-3 more minutes, stirring continuously until sauce thickens

-Add peas & spinach, and cook until spinach is wilted

-Spoon the tempeh mixture into each lettuce cup. Top with sliced green onion & serve warm

xoxo