Vegan Coconut Tempeh with Mushrooms

Vegan Coconut Tempeh with Mushrooms I love this dish! It’s a great main that I usually serve with rice.


Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 25 mins

    TOTAL : 35 mins

    SERVING : 2

    YIELD : 2 servings

  • 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.

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.