Vegan Coconut Tempeh with Mushrooms

This is a great vegan main dish - tempeh is pan-fried and then cooked with mushrooms, tomatoes, and coconut milk. Serve over rice.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 600 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.