Let’s be honest: we’re huge fans of bold flavors, crunchy textures, and food you can eat with your hands. That’s why these Thai Tempeh Larb Lettuce Cups have completely stolen our hearts (and our taste buds). Inspired by the traditional Thai meat salad “larb”, we gave it a delicious plant-based twist with crumbled tempeh, zesty lime, and fiery chili.
This vegan Thai larb lettuce cup recipe is a flavor bomb — tangy, spicy, refreshing, and totally addictive.
Flavor First! Why We Love Larb (Even Vegan-Style)
Traditionally made with minced meat, larb is beloved for its spicy-tangy-salty balance — and it turns out that tempeh is a perfect canvas for all those bold flavors. It soaks up the marinade beautifully, bringing protein and nutty depth to every bite.
Our spicy vegan larb with tempeh keeps everything we love about the original, minus the meat, and adds that fresh, plant-forward magic.
🥬 Lettuce Cups Make It Fun, Fresh & Light
Serving larb in crunchy butter lettuce or romaine cups makes this dish super fun to eat (and super photogenic). Every bite is crisp, juicy, and perfectly portioned.
These plant-based Thai lettuce wraps with tempeh are ideal as appetizers, light mains, or party finger food that actually fills you up.
Key Ingredients: The Bold & The Beautiful
Think garlic, shallots, fresh mint, cilantro, lime juice, toasted rice powder (for a little crunch!), and of course, tempeh. It’s a symphony of flavor in one handheld bite.
We use pantry staples and fresh herbs to create this easy vegan larb lettuce cup recipe that tastes like it came straight from a Thai kitchen.
Weeknight Friendly, Party Approved
You’ll be amazed how quickly this dish comes together — under 30 minutes from pan to plate. It’s quick enough for busy weeknights, but impressive enough for guests.
This quick vegan Thai-inspired appetizer is one of our go-to recipes when we want to spice things up without spending hours in the kitchen.
Pro Tip: Toasted Rice Powder = Game Changer
If you’ve never added toasted rice powder to a dish, prepare to be wowed. It adds subtle nutty crunch and authentic Thai flavor — and it’s super easy to make at home in a dry pan.
This secret ingredient takes your vegan larb with crispy tempeh from good to how-is-this-not-from-a-restaurant.
A Personal Favorite for Summer Nights
We first tried vegan larb at a food festival and were instantly hooked. Recreating it with tempeh made it even better: lighter, healthier, and more satisfying.
Now we serve this fresh Thai plant-based lettuce cup recipe at everything from backyard dinners to cozy date nights, and it always disappears fast!
Make It Yours: Spice Levels & Swaps
Not into too much heat? Dial back the chili. No tempeh? Try crumbled tofu or mushrooms. This recipe is super flexible and easy to adapt to your taste.
Whether you follow a vegan diet or just want to explore Thai flavors, these vegan spicy lettuce wraps with lime and herbs are a must-try.
So let’s turn up the flavor, pile on the herbs, and get rolling with these Thai Tempeh Larb Lettuce Cups. They’re bold, fresh, protein-packed, and made for sharing (or not).
Ingredients
For the Larb:
- 200 g 7 oz tempeh, crumbled
- 2 tsp neutral oil e.g. sunflower, canola
- 1 small shallot finely sliced
- 1 garlic clove minced
- 1 small red chili finely chopped (or to taste)
- 2 tbsp lime juice
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or coconut sugar
- 1½ tbsp toasted rice powder see below
- 2 spring onions finely sliced
- 1 handful fresh mint chopped
- 1 handful fresh cilantro coriander, chopped
To Serve:
- 8 –10 gem lettuce leaves or butter lettuce
- Extra lime wedges
- Crushed peanuts or toasted rice optional
For Toasted Rice Powder:
- 2 tbsp uncooked jasmine rice
Instructions
Make Toasted Rice Powder (if not using store-bought):
- Heat a dry pan over medium heat. Add jasmine rice and toast, stirring often, until golden and fragrant (5–7 minutes). Let cool, then grind to a coarse powder using a mortar & pestle or spice grinder.
Cook the Tempeh:
- Heat oil in a skillet. Add shallots and garlic, sauté 1–2 minutes. Add crumbled tempeh and cook for 5–6 minutes until golden. Stir in chili, soy sauce, lime juice, and maple syrup. Cook 1 minute more.
Finish the Larb:
- Remove from heat and stir in toasted rice powder, herbs, and spring onions. Adjust lime, chili, or sweetness to taste.
Assemble Lettuce Cups:
- Spoon larb mixture into clean lettuce leaves. Garnish with crushed peanuts, herbs, and extra chili if desired. Serve with lime wedges.
Notes
- You can substitute tofu or mushrooms for tempeh.
- Add shredded carrots or thin cucumber slices for extra crunch.
- Toasted rice powder is essential for that authentic larb texture and flavor.
Frequently Asked Questions About Our Thai Tempeh Larb Lettuce Cups – Vegan
What is tempeh larb?
Tempeh larb is a plant-based adaptation of the traditional Southeast Asian dish “larb,” which is typically a minced meat salad. In this vegan version, crumbled tempeh serves as the protein base, absorbing the vibrant flavors of lime juice, soy sauce, chili, and fresh herbs, all served in crisp lettuce cups.
Is this recipe gluten-free?
Yes, it can be made gluten-free. Ensure that the soy sauce or tamari used is certified gluten-free, and verify that the tempeh brand you choose does not contain any gluten-containing grains.
How spicy is this dish?
The spiciness can be adjusted to your preference. The recipe includes chili for heat, but you can reduce the amount or omit it entirely for a milder flavor, or increase it for an extra kick.
Can I prepare the tempeh filling in advance?
Absolutely! The tempeh mixture can be prepared and stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before assembling the lettuce cups to maintain optimal texture and flavor.
What type of lettuce is best for the cups?
Sturdy lettuce varieties like butterhead, romaine, or iceberg work well, as they provide a crisp base that holds the filling without tearing.
What is toasted rice powder, and is it necessary?
Toasted rice powder, known as “khao khua,” is made by toasting glutinous rice until golden and grinding it into a coarse powder. It adds a nutty flavor and subtle crunch to the dish. While traditional in larb recipes, it’s optional and can be omitted or substituted with ground nuts for a similar texture.
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