Cream of Coconut Tempeh
I use butternut squash soup (in the asceptic container) to add creaminess, color and flavor. Corn or potato leek soup could also be used as well as a canned, cream soup. Almost any vegetables will do, in the amounts you like. You may also substitute tofu for the tempeh. Serve over couscous, millet, quinoa or rice.
- 1 tablespoon oil Add to list
- 1/2 onion, small dice Add to list
- 8 shiitake mushrooms, thinly sliced Add to list
- 1/2 bell pepper, coarsely chopped Add to list
- Salt and pepper to taste Add to list
- 1 cup butternut squash soup Add to list
- 1 cup (or the whole can) coconut milk (light or regular) Add to list
- 1 teaspoon red curry paste (more or less, to taste) Add to list
- 1 tablespoon sugar Add to list
- 4 medium red potatoes, peeled, small to medium dice Add to list
- 8-ounce package tempeh, cubed Add to list
- 1 can (or to taste) baby corn Add to list
- 1/2 crisp apple, medium dice Add to list
- 1 tablespoon soy sauce Add to list
- Basil, mint or chives for garnish Add to list
In a large sauté pan with cover, cook onion in oil until softened. Add mushrooms and bell pepper. Season with salt and pepper. Cook until slightly softened.
Add soup and coconut milk and stir in curry paste and sugar. Add potatoes and tempeh and bring to a boil. Cover and reduce to a simmer. Cook for 20 minutes, or until potatoes are soft, stirring occasionally.
Add corn, apple and soy sauce. Cook for an additional 3 to 5 minutes. Garnish with fresh basil. Season with additional salt and pepper, if necessary.
Recipe by, former PCC staff