Coconut Tempeh

It seems coconut oil and coconut milk are all the rage these days.  Thought to help with many ailments (eczema, heart disease and most recently Alzheimers, to name a few) and also great for your skin and hair.  I love coconut milk in my cereal, I love it for baking, and tonight, I decided to try to cook with it and the result was a delicious meal that we all enjoyed!  I added only a tiny amount of curry because my kids are not huge fans, but feel free to add a lot more, to your liking.  I served this coconut tempeh over coconut rice (when you make your rice, just add coconut milk in place of half the water) and it’s all gone!!  A great, fast, fragrant and yummy meal!

Coconut Tempeh – serves 6-8

  • 1 T olive oil
  • I large onion, sliced
  • 3 T earth balance spread
  • 3 packages tempeh, cubed (Tempeh is made from fermented soybeans and is usually found near the tofu in the refrigerated section of most stores.  It has a higher nutritional content than tofu, is more easily digested, and has a nutty, savory flavor)
  • 3 c fresh green beans, chopped (or whatever vegetable you prefer – broccoli, green peppers, peas, etc.)
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t salt
  • 1/4 t curry powder
  • 1 13 oz. can coconut milk
  • peanuts for garnish

Heat olive oil in a large skillet over medium high heat.  Add the onion and cook for about 5 minutes, until translucent.  Add earth balance and when melted, add the tempeh.  Cook the tempeh to brown it a bit.  Next add the garlic powder, onion powder, salt, and curry powder.  Stir well.  Add green beans and the coconut milk.  Reduce heat to low and cover.  Simmer for 10 – 15 minutes.

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