Coconut tempeh recipe

Recipe for coconut tempeh in our easy vegetarian recipes collection.

Recipe ingredients

• 16 ounces tempeh, defrosted
• Sauce:
  • 2 tablespoons ginger juice, fresh, squeezed from fresh, grated ginger root
  • 14 ounces coconut milk
  • 1 cup, no salt added, vegetable broth
  • 1 tablespoon coconut extract
  • 2 tablespoons brown rice syrup
  • 3 tablespoons white miso
  • 5 garlic cloves, minced
  • 1/4 teaspoon sea salt
  • 3 tablespoons coconut shreds

How to make coconut tempeh

• Slice defrosted tempeh cross-wise to create 3 inch x 1/2 inch strips.
• Place sliced tempeh in bottom of a 9 x 9 inch baking pan.
• Combine all sauce ingredients in a sauce pan and heat.
• Once this comes to a simmer, pour it over tempeh in baking dish.
• Bake dish in a 450 degrees F oven, no need to preheat oven, until most of the liquid is absorbed into the tempeh, about 45 minutes.
• About half way through baking, flip the tempeh in the pan so all sides of the tempeh absorb the sauce evenly, and so both the top and the bottom have a chance to get a little brown.
• Remove from oven and gently mix the tempeh so the sauce covers more evenly.

• Coconut ginger tofu
• Cold horseradish sauce
• Cold leek and potato soup
• Collards with corn and red bell pepper
• Congee with vegetables
• Congee
• Cucumber, mint and yoghurt salad
• Corn berry muffins
• Corn croquettes
• Corn on the cob with garlic butter
• Cornish pasty
• Corn tofu saute
• Courgette gratin

• Chocolate logs
• Chocolate mousse
• Chocolate pudding
• Chocolate yule log cake
• Chocolate banana pudding
• Christmas fruit cake
• Christmas pud
• Chunky leek and potato soup
• Chunky vegetable soup
• Chutney dressing
• Classic black bean soup
• Classic french onion soup
• Classic Waldorf salad

Pagination   [1]   [2]   [3]   [4]   [5]   [6]   [7]   [8]   [9]   [10]  

Vegetarian recipes  •  easy-vegetarian-recipes.org © 2010

Sitemap  •   Privacy policy  •   Contact