Vegan Coconut Tempeh with Mushrooms I love this dish! It’s a great main that I usually serve with rice.
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.Advertisement
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.
Per Serving: 600 calories; protein 27.7g; carbohydrates 28.8g; fat 47.2g; sodium 343.9mg. If you like, you can add zucchini or other vegetables as well.