VEGAN COCONUT TEMPEH WITH MUSHROOMS

Vegan Coconut Tempeh with Mushrooms image

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

Provided by Anonymous

Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tempeh

Time 35m

Yield 2

Number Of Ingredients 11

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 600 calories, Carbohydrate 28.8 g, Fat 47.2 g, Fiber 6.1 g, Protein 27.7 g, SaturatedFat 27.8 g, Sodium 343.9 mg, Sugar 6.6 g