Thai Basil Tempeh Lettuce Wraps [Food Processor Attachment]

Using your Vitamix as a multipurpose machine base allows you to create recipes with the help of both a food processor and a blender, and in this case, puts delicious tempeh lettuce wraps on the table with ease.


  • For the filling:
  • 14 ounces (400 g) tempeh [or extra firm tofu (drained)]
  • 1 medium (135 g) yellow onion, peeled, quartered
  • 2 garlic cloves, peeled
  • 2 serrano pepper [or thai bird chiles], stemmed
  • 1 piece (10 g) fresh ginger root, 1" slice
  • 2 Tablespoons (30 ml) extra virgin olive oil
  • ½ cup (75 g) roasted peanuts, chopped
  • ½ cup (120 ml) Thai Basil Stir Fry Sauce
  • To assemble:
  • 12 leaves bibb lettuce
  • ½ (175 g) english cucumber, sliced thin
  • 1 (130 g) red bell pepper, seeded, sliced thin
  • 8 fresh mint leaves


  1. Cut the tempeh (or tofu) into 9-12 equally-sized cubes and set aside.
  2. Fit the Food Processor with the Multi-Use Blade.  Place the onion, garlic, serranos and ginger into the Vitamix container in the order listed and secure the lid. Pulse 5-6 times or until everything is chopped finely and evenly. Remove ingredients from Work Bowl and set aside, rinsing it and wiping it clean before returning to the machine base.
  3. Using the Multi-Use Blade again place the tempeh (or tofu) into the Vitamix container and secure the lid. Pulse 6-8 times until evenly chopped down to the size of peas. Keep the tempeh and chopped vegetables separated.
  4. Place a wok over high heat. Add the olive oil to the wok and heat, then add chopped onion mixture and stir fry for 3-5 minutes or until aromatic and tender. Add chopped tempeh and peanuts, cooking for an additional 1-2 minutes. Add the basil sauce and cook for a final minute to incorporate flavors.
  5. Assemble each Bibb lettuce cup with 3-4 thin slices of cucumber, a small scoop of tempeh mixture, 1-2 slices of bell pepper, and 1-2 mint leaves. 

Chef's Notes

  • If using tofu, drain the tofu from the package and wrap in paper towels, setting on a plate for 20-30 minutes and pressing gently every 5-10 minutes to remove excess moisture.