Vegan Coconut Tempeh with Mushrooms recipe

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Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 (8 ounce) package tempeh, cut into cubes
2 teaspoons curry powder
1 cup sliced fresh mushrooms
2 tomatoes, chopped
1 ⅛ cups coconut milk
2 teaspoons soy sauce
2 teaspoons sweet paprika
1 pinch chili powder

Nutrition Info

600 calories
carbohydrate: 28.8 g
cholesterol: : -
fat: 47.2 g
fiber: 6.1 g
protein: 27.7 g
saturatedFat: 27.8 g
servingSize: -
sodium: 343.9 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add tempeh and season with curry powder. Stir-fry for about 10 minutes.

  2. Add mushrooms and tomatoes and cook until mushrooms are soft, 5 to 8 minutes. Pour in coconut milk and soy sauce. Season with paprika and chili powder and cook until sauce thickens, about 5 minutes.

Recipe Yield

2 servings

Recipe Note

I love this dish! It's a great main that I usually serve with rice.

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