Cream of Coconut Tempeh
I use butternut squash soup to add creaminess, color and flavor, but corn or potato leek soup could also be used. 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 prepared butternut squash soup Add to list
- 1 cup coconut milk (light or regular) Add to list
- 1 teaspoon red curry paste, or to taste Add to list
- 1 tablespoon sugar Add to list
- 4 red potatoes, peeled, small to medium dice Add to list
- 1 (8-ounce) package tempeh, cubed Add to list
- 1 (4-ounce) can 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
Heat oil over medium-high heat in a large sauté pan with a cover. Cook onions until softened, about 5 minutes. Add mushrooms and bell peppers; season with salt and pepper. Cook until slightly softened, about 5 more minutes.
Add soup and coconut milk. 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, apples and soy sauce. Cook for an additional 3 to 5 minutes. Garnish with fresh basil. Season with additional salt and pepper, if necessary.
You may substitute tofu for the tempeh.
Recipe by, former PCC staff