Thai Inspired Tempeh Wraps

1: Heat the sesame oil in a pan over medium heat.

2: Add the diced green onions, bell pepper, and lightly crushed lemongrass, cooking until softened.

3: Stir in the minced garlic and cook for an additional minute.

4: Add the crumbled tempeh and ground ginger, stirring to combine.

5: Mix in the diced shiitake mushrooms and cook until they are tender.

6: Pour in the coconut milk and coconut aminos, stirring well.

7: Add the sriracha (if using), white miso paste, liquid aminos, and agave, then simmer for a few minutes.

8: To serve, assemble the tempeh mixture in the lettuce leaves and top with cubed mango, sliced radish, lime wedges, and optional avocado.