Curried Coconut Tempeh w/Veggies over Rice

I LOVE Indian food.  It’s probably my favorite of all cuisines.  Here is my rendition of Curried Coconut Tempeh with vegetable medley over rice. Because my three girls are spice sensitive, I can’t over season dishes.   Feel free to alter this as you please.


(yield: 2 cups)


1 Tbsp. olive oil

1/4 cup soy sauce

1/2 cup water

1 clove garlic

1 tsp. ginger or 1/2 tsp. fresh ginger

1 tsp. mustard

8 oz. tempeh


1. In a small bowl, whisk olive oil, soy sauce, water, garlic, ginger, and mustard.  Place tempeh in a seal proof tupperware, and pour marinade over tempeh and allow to sit for 6-8 hours, refrigerated.


(yield: 2-4 servings)


1 tsp. olive oil

1/2 white onion, chopped

2 cloves garlic, minced

1 1/2  Tbsp. curry powder

1 (13.5 oz.) coconut milk

1 Tbsp. soy sauce

1 Tbsp. maple syrup

1/2 tsp. sea salt


1. Heat oil in sauté pan over medium heat and saute onions and garlic until tender.  Add coconut milk, curry powder, soy sauce, maple syrup, and salt. Adjust salt as needed.  Set aside.


Make rice for 4 servings (which ever type you prefer) and set aside. Steam veggies. I like to use 1/2 yam, 2 cups broccoli, 2 cups cauliflower, and kale.


Cranberries, cashews, sliced green onions, cilantro.


(yield: 2-4 servings)


2 Tbsp. unbleached all purpose flour

1 Tbsp. cornmeal

salt and pepper

Marinated tempeh


On a plate, mix flour and cornmeal along with salt and pepper.  Take marinated tempeh from the tupperware and proceed to bread in the flour mix.  On medium heat, in a sauté pan, brown each side of tempeh.  Begin to make dish. Place sauce on plate, and rice on top of sauce.  Place veggies and tempeh on plate and then garnish with cranberries, green onions, cilantro and cashews.  Enjoy!








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