Remove the tempeh from its package and boil it in a pot of water for 10 minutes to remove any bitter flavour and soften the tempeh.

While the tempeh boils, dice the onion, shred the carrots and cabbage and slice the radish.

Mix together the hoisin, rice vinegar, tamari, water and ginger in a small bowl.

When the tempeh has finished boiling, allow it to cool a minute or two then using your fingers begin crumbling it into small pieces. The consistency should resemble minced meat.

Heat a large nonstick frying pan to medium heat and add a tablespoon of oil. Add the diced onion and cook while stirring for 2-3 minutes. Add the tempeh and sauce to the pan.

Stir the mixture around in the pan until the tempeh, onion and sauce are mixed together thoroughly and heated through.

Using the lettuce leaves as 'cups', fill them with some of the tempeh mixture then top with the shredded vegetables.

Serve with extra hoisin sauce to top the wraps.