Vegan Coconut Tempeh With Mushrooms
2 servings
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
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.
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