I live in such a large vegan bubble, that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a “mainstream” magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in an month’s issue of Martha Stewart Magazine. I was lured in by the words “coconut” and “pineapple”, and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and I served it with a side of sautéed kale, because I believe that every meal should contain some greens.
Thai Coconut Tempeh with Pineapple Salsa
- 2-8 ounce packages tempeh cut into 1” cubes
- 1 tablespoon coconut oil
- 1 red bell pepper chopped
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons tamari or Braggs Liquid Aminos
- 1 cup coconut milk
- ¼ cup vegetable broth
- 1 ½ cups fresh pineapple chopped, divided
- 2 scallions thinly sliced
- 1 Thai chile pepper chopped
- Pinch of sea salt
- Pince of crushed red pepper optional
- 3 – 4 cups cooked brown rice
Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.
Add the onions, and pepper to the pan and heat for 5-10 minutes, until the onion is fragrant translucent.
While the vegetables are cooking, mix together the coconut milk, broth soy sauce, ginger, garlic and ½ cup of the pineapple in a small bowl. Set aside.
Add the tempeh back into the pan along with the coconut milk mixture a pinch of salt and the crushed red pepper, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.
While the dish is simmering, mix together chile, scallions and remaining pineapple in a small bowl.
Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot. Enjoy!