How to Make Vegan Coconut Tempeh with Mushrooms - A Step-by-Step Guide

Vegan cuisine has gained a lot of popularity in recent years, as more and more people are turning to plant-based diets for health, ethical, and environmental reasons. With this shift, there has been an increasing demand for delicious and satisfying vegan recipes that can rival their non-vegan counterparts in flavor and texture.

One such recipe that fits the bill is Vegan Coconut Tempeh with Mushrooms. This dish combines the rich and nutty flavor of tempeh with the creamy and tropical ...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 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.
  • Nutrition

    600 cal.

    • Total Fat: 47g
    • Saturated Fat: 28g
    • Sodium: 344mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 28g
    • Vitamin C: 27mg
    • Calcium: 193mg
    • Iron: 9mg
    • Potassium: 1413mg