Recipe: Roasted Tempeh with Vegetables in Coconut Curry
Author: Bhavani Jaroff, iEat Green
Recipe type: Entree
Cuisine: Vegan, Vegetarian
Serves: 20
- 5 cakes organic 3 grain Tempeh (plain can be used)
- ? cup olive oil
- 2 Tbs Tamari
- 2 lg. onions, cut in half, then sliced into crescent moons
- 4-6 carrots, cut into julienne strips
- 3 heads broccoli
- 4 small zucchinis , cut lengthwise and then into crescent moons
- 2 red peppers, cut into strips
- 1 lb. mushrooms, sliced
- ginger, 3 inch piece grated
- 10 cloves garlic
- 2 Tbs. Aji Marin
- olive oil
- 1 can coconut milk
- 1 Tb. red curry paste
- 1 Tbs. tamari (to taste)
- ? cup chopped parsley
- Cut tempeh into quarters, then cut down the middle horizontally, then cut into cubes.
- Place tempeh on cookie sheet, covered with parchment paper, and toss gently with ? cup olive oil, careful not to break the pieces.
- Roast the tempeh in 450? oven for 20 minutes until golden brown on all sides. Remove from oven and toss with 2 Tbs tamari.
- Cover bottom of wok with oil. When oil is hot, add the onions and carrots.
- Add the garlic and ginger. Continue cooking at med. high heat, stirring constantly for 5 minutes. Add more oil (or water to steam) if needed.
- Add the broccoli and stir for a few minutes, then add the peppers and zucchini. Again add more oil or water if necessary.
- Cook for a few minutes more, than add the mirin.
- In a separate bowl, make a sauce with the coconut milk, curry paste, and tamari. Mix well. Add sauce to vegetables.
- Add chopped parsley.
- Serve with brown rice or quinoa or noodles.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-roasted-tempeh-with-vegetables-in-coconut-curry/
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