Tempeh lettuce cups with brown rice, hoisin and spiced pumpkin seeds

Bring a small pot of water to the boil with a pinch of salt to cook the tempeh and brown rice. Once the water is boiling add the tempeh and simmer for 5 minutes. Remove the tempeh and leave the water on for the rice.

Cook the rice for 20 to 25 minutes, or until tender. Strain when ready.

Dice the tempeh into 1 cm cubes. Pour over marinade, mix and allow to sit at room temperature.

Prep the veggies.

Using a potato peeler, remove and discard the carrot skin. Continue to peel to create long strips. Keep going until you’ve peeled the whole carrot.

Finely dice the yellow pepper. Finely dice the red onion and combine with the pepper. Add a splash of olive oil, a pinch of salt and mix.

Remove the Thai basil leaves from the stalk.

Dice tomatoes into 2 cm cubes.

Mince the garlic.

Remove the core from the lettuce and gently break apart to create cups.

Place a large fry pan on medium-high heat with a splash of oil. Add the tempeh and cook for 1 to 2 minutes, or until brown.

Add the garlic and cooked brown rice. Fry for another 2 minutes before adding the tomatoes.

Mix together, cook for another couple of minutes, then turn off the heat.

Place a little carrot in the bottom of the lettuce cups. Top with tempeh mix, pepper salsa, a little drizzle of the hoisin, Thai basil leaves, and sunflower seeds.

Alternatively serve this family style with everything built on top of the sliced lettuce.