- 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 1/8 cups coconut milk
- 2 teaspoons soy sauce
- 2 teaspoons sweet paprika
- 1 pinch chili powder
- 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.
06/04/2019
recipepes.com
vegan coconut tempeh with mushrooms, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
