Cream of Coconut Tempeh | PCC Natural Markets

Cream of Coconut Tempeh

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free

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.



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 Ken Charney, former PCC staff

More about: coconut milk, tempeh, winter squash


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This looks absolutely amazing! I can't wait to give it a try! (I don't know why I always forget that I LOVE Tempeh)

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