Vegan Coconut Tempeh With Mushrooms Recipes
CRISPY COCONUT TEMPEH
This plant-based spin on coconut shrimp uses crumbled tempeh instead of shrimp. A mixture of coconut milk, sambal oelek, cornstarch and honey (substitute agave nectar to make it vegan) helps shredded coconut and panko stick to the tempeh, then the little nuggets fry up light, crispy and coconut-y through and through. A dusting of lime salt gives these a little spark (like the salted rim on a cocktail), and of course there's a dipping sauce. Coconut shrimp is typically served with sweet chile sauce, but here, just use more of the sweet, spicy coconut milk. To make these tempeh nuggets a meal, serve with grains, sautéed greens like kale or spinach, or rice noodles. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Ali Slagle
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the shredded coconut and the panko. Season with salt. In a small bowl, combine 2 teaspoons salt and the lime zest. Rub the mixture together with your fingers until you smell lime.
- In a liquid measuring cup or small bowl, add the coconut milk, sambal oelek and honey, and stir with a fork to combine. Season to taste with salt. Transfer 1/2 cup of the coconut milk mixture (about a third) to a medium bowl. Add the cornstarch and stir with a fork to combine. To the remaining coconut milk in the small bowl, add the lime juice. This is your dipping sauce; set aside until ready to serve.
- Heat ¼ inch oil in a large (12-inch) skillet over medium. Working in batches, coat the tempeh in the cornstarch-coconut milk mixture, then coat all sides in the coconut-panko mixture, pressing firmly to adhere. Drop a pinch of coconut-panko in the skillet; if it sizzles and browns, the oil's ready. Add the tempeh and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and immediately sprinkle with the lime salt. Repeat with the remaining tempeh.
- Eat right away with the coconut milk-lime dipping sauce.
TEMPEH AND WILD MUSHROOM FRICASSEE
If there is such a thing as a stick-to-your-ribs vegan meal, this is it. Loaded with four types of mushrooms and chunks of tempeh sautéed in white wine and soy sauce, it is hearty fare perfect for chilly autumn or winter days. The recipe came to The Times in 2010 when the Well blog featured a number of vegetarian recipes from Cooking Light magazine.
Provided by Tara Parker-Pope
Categories side dish
Time 40m
Yield 6 servings (serving size: 1 cup).
Number Of Ingredients 20
Steps:
- Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh; sauté 8 minutes or until golden brown. Add wine and soy sauce; cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
- Add leeks and mushrooms to pan; sauté 5 minutes. Stir in flour; cook 1 minute, stirring frequently. Tie celery leaves, thyme sprigs and parsley sprig together securely with string. Add herbs, garlic and broth to pan; bring to a boil. Add tempeh, stirring well. Cover, reduce heat and simmer 15 minutes.
- Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt and pepper; sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 7 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 579 milligrams, Sugar 5 grams
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