Coconut tempeh

5174f9e3-9fc2-4e4e-9704-78daf43849d3--2013-1119_gena_sweet-potato-tempeh-hash-016.jpg

This is one of my go to recipes when I want something delicious but very easy to make. I am not a big fan of soy products in general but tempeh is one of the healthiest options when it comes to soy, as it’s less processed, and it’s a great source of protein for vegans and vegetarians! Have it in moderation and you’ll be just fine!

  • 2 tablespoons olive oil
  • onion, diced
  • One package of tempeh, cut into cubes (about 3/4 or 1 inch thick)
  • tablespoon tamari
  • teaspoon turmeric
  • teaspoon smoked paprika (or to taste)
  • teaspoons dijon mustard
  • 1/2 cup coconut milk or more depending on how creamy you want it
  • cups kale, Swiss chard, or collard greens, chopped 
  • 1 tomato, diced
  • a pinch of cassonade or coconut sugar
  • salt and pepper to taste
  1. Sauté the onion in olive oil and add tomato and tempeh.
  2. Add all the spices and the coconut milk.
  3. Cook until the the tomatoes have become soft and the coconut milk has become denser. Do not stir too vigorously or the tempeh will become a mush.
  4. Add the greens and let cook a minute or two.
  5. Serve with rice or naan bread.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s