3 Tbsp coconut aminos, soy sauce or tamari
1 Tbsp unseasoned rice vinegar or lime juice
2 Tbsp almond butter
4 green onions, thinly sliced

1 Tbsp coconut oil
10 oz. mushrooms (approximately 3 cups sliced)
1 8 oz. block tempeh (unflavored)
1/2 cup chopped red onion
1/2 cup raw walnuts or Brazil nuts
1 medium red bell pepper, stemmed, seeded and diced
2 Tbsp almond butter
1.5 tsp minced fresh ginger
2 cloves garlic, minced

1 head Bibb lettuce, separated, washed and patted dry
1/2 cup peanuts, chopped
2 limes, cut into wedges
Sriracha sauce

1. To make the sauce for the filling, whisk together the coconut aminos, rice vinegar, almond butter and green onions and set aside.

2. In the bowl of a food processor, pulse the mushrooms, tempeh, onions and walnuts into rice sized bits.  Process them separately in small batches.

3. Pre-heat a large sauté pan over medium high heat and add a Tablespoon of coconut oil.  Pour in the mushrooms, tempeh, walnuts, onions, diced red pepper, ginger and garlic to the pan and sauté for for 3-5 minutes until they are softened, stirring frequently.

Stir in the prepared sauce and cook over medium heat for 2-3 minutes.

5. Taste and add salt and pepper as needed. Add about 1/4 cup filling to each lettuce cup.  

6. Top each lettuce wrap with peanuts, a squeeze of lime and sriracha sauce and peanut sauce, if desired.

6 servings - 8 g net carb/ serving (1/2 cup filling and 1.5 Tbsp peanuts)

1/2 cup creamy natural peanut butter
6 Tbsp coconut aminos or low sodium soy sauce
1 inch piece ginger, peeled and minced
4 Tbsp rice vinegar
2 Tbsp water to thin as needed
2 tsp Sriracha sauce or chili garlic sauce

1. In a medium sauce pan over low heat combine the peanut butter, coconut aminos, minced ginger, rice wine vinegar and chili sauce if using. Whisk ingredients until smooth and cook for 1-2 minutes.

2. Remove from the heat and set aside.
 

Note: When cooled place in glass jar with lid, refrigerate up to 6 days.