Vegan Coconut Tempeh with Mushrooms Tasty Recipes

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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 1/8 cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons sweet paprika
• 1 pinch chili powder

Instructions :

Prep : 10M	Cook : 2M	Ready in : 35M

• 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.

Notes :

• If you like, you can add zucchini or other vegetables as well.

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