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Loaded 'Cheeseburger' Lettuce Wraps with Thousand Island Dressing

First let me say, I’ve never been a huge fan of wrapping a burger patty in lettuce. If you know me, you know that if the only vegan bun option is lettuce, I will starve first. But this recipe is so far from that! The meaty tempeh, cheesy potatoes, caramelized onion, tomatoes, and thousand island dressing are just the perfect filling for a big crispy romaine leaf and makes a great summer lunch or dinner.

This recipe has all of the delicious components of a certain west-coast-based fast food chain’s “Animal-Style” burger and will leave you feeling full and satisfied without the feeling that you will sink to the bottom of the pool this summer. There are a bunch of different components with this recipe but we have been making larger batches and storing leftovers in the fridge, they’ll last a week and I promise you won’t get sick of these beauties. Don’t forget to tag me on Instagram when you make any of my recipes, I love sharing them in my stories!


¼ cup raw cashew butter

1 tbs vegan mayo

½ tsp onion powder

½ garlic clove

2 tbs ketchup

1 tbs lemon juice

2 tbs water

1 tsp white vinegar

Pinch salt

2 tbs sweet pickle relish


Place garlic clove in a small food processor and pulse a few times until minced. Add rest of ingredients to the processor except the relish and run until combined. Pour into a small bowl or container and stir in relish. Place in fridge for about 30 minutes (or while you make everything else for the recipe) for flavors to meld. If you have leftovers for the next day, you’ll need to take it out about 30 min before you need it because it will thicken in the fridge.


Makes about 12 wraps


1 ½ lbs Yukon gold potatoes cut into ½ inch pieces

2 tbs nutritional yeast

1 package tempeh, semi-crumbled (basically almost crumble it but leave larger chunks)

1 tbs soy sauce

2 tbs vegetable broth

1 medium yellow onion, cut into thin half moons

1 large head romaine, leaves washed and dried

12 grape tomatoes, halved or quartered


Oil of your choice


Preheat oven to 375, place a baking sheet in the oven to heat up. Toss Yukon gold potatoes in a drizzle or spray of oil, a pinch of salt, and some black pepper in a bowl, once oven is at temperature take the baking sheet out, spread out gold potatoes evenly on the sheet and place back into the oven. Bake for 30 minutes, tossing halfway through.

While potatoes are cooking heat a 12-inch skillet to medium-low heat drizzle in some oil, add onion and a pinch of salt and cook, stirring a few times to prevent burning, until onions are soft and caramelized, about 10-15 minutes.

Once onions are done, set aside on a clean plate, turn up the heat to medium and drizzle in a little more oil. Toss in tempeh and sautee for 2 minutes. Add soy sauce and vegetable broth and sautee for another 5 minutes.

When potatoes are knife tender remove from the oven and toss in the nutritional yeast while still hot. Now you can start building your lettuce wraps! Start with a layer of cheesy potatoes, then add tempeh crumbles, caramelized onion, a few tomatoes, and finish with the thousand island dressing. Leftovers can be stored separately in the fridge for about a week.

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