Creamy Mushroom Coconut Tempeh: A Rich and Satisfying Plant-Based Dish

If you’re craving a comforting, creamy, and flavorful meal that’s both vegan and packed with protein, this Creamy Mushroom Coconut Tempeh is here to deliver! Combining crispy tempeh, earthy mushrooms, and a luscious coconut milk-based sauce, this dish is a perfect balance of savory, sweet, and creamy. It’s easy to make, incredibly versatile, and sure to become a staple in your recipe rotation. Let’s get started!

Ingredients

Here’s what you’ll need to make this delicious dish:

Tempeh: 1 block (8 ounces) – use soybean, black bean, or chickpea tempeh.
Soy sauce: 3 tablespoons (use tamari for a gluten-free option).
Maple syrup: 2 tablespoons (to balance the flavors).
Onion: 1 medium, finely chopped.
Garlic: 3 cloves, minced.
Mushrooms: 2 cups, sliced (use a mix of king oyster, oyster, shiitake, or cremini mushrooms).
Coconut milk: 1 can (13.5 oz) of full-fat coconut milk (or substitute with cashew cream).
Ground black pepper: ½ teaspoon (or to taste).
Cornstarch: 1 tablespoon (to thicken the sauce).
Optional garnish: Fresh parsley or cilantro, chopped scallions, or a squeeze of lime juice.

Instructions

Step 1: Prepare the Tempeh

Slice the tempeh into thin strips or bite-sized cubes.
In a small bowl, whisk together 2 tablespoons of soy sauce and 1 tablespoon of maple syrup. Add the tempeh and toss to coat. Let it marinate for 10-15 minutes.

Step 2: Cook the Tempeh

Heat a large skillet or pan over medium heat. Add a splash of oil (or water for oil-free cooking).
Cook the tempeh for 3-4 minutes on each side, or until golden brown and crispy. Remove from the pan and set aside.

Step 3: Sauté the Aromatics and Mushrooms

In the same pan, add the chopped onion and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Toss in the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and become tender.

Step 4: Make the Creamy Coconut Sauce

In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, 1 tablespoon of maple syrup, coconut milk, ground black pepper, and cornstarch.
Pour the sauce into the pan with the mushrooms and stir well. Let it simmer for 3-5 minutes, or until the sauce thickens.

Step 5: Combine and Serve

Add the cooked tempeh back to the pan and stir to coat it in the creamy mushroom sauce.
Simmer for another 2-3 minutes to let the flavors meld together.
Serve over steamed rice, quinoa, or noodles. Garnish with fresh herbs, scallions, or a squeeze of lime juice for a burst of freshness.

Tips and Variations

Switch up the mushrooms: Use whatever mushrooms you have on hand – cremini, button, or even portobello work great.
Make it nut-free: Stick with coconut milk or use a nut-free cream alternative.
Add greens: Stir in a handful of spinach or kale for extra nutrients.
Spice it up: Add a pinch of chili flakes or a dash of sriracha for a spicy kick.

Why You’ll Love This Dish

This Creamy Mushroom Coconut Tempeh is the ultimate comfort food that’s both healthy and indulgent. The tempeh adds a satisfying chew and protein punch, while the mushrooms and coconut milk create a rich, velvety sauce that’s irresistible. It’s a versatile dish that works for weeknight dinners, meal prep, or even impressing guests.

Whether you’re a tempeh lover or just looking to try something new, this recipe is a must-try. Give it a go and let us know how it turns out in the comments below!

Happy cooking! 🌱

Order Tempeh blocks at www.artisantempeh.ca