Coconut Recipe ⇉ Vegan Coconut Tempeh with Mushrooms

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

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 ⅓ cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons sweet paprika
• 1 pinch chili powder

Cooking Directions

1. 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.
2. 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

• calories600
• carbohydrateContent28.8 g
• fatContent47.2 g
• fiberContent6.1 g
• proteinContent27.7 g
• saturatedFatContent27.8 g
• sodiumContent343.9 mg
• sugarContent6.6 g