Cream of Coconut Tempeh

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  • 1 tablespoon oil
  • 1/2 onion, small dice
  • 8 shiitake mushrooms, thinly sliced
  • 1/2 bell pepper, coarsely chopped
  • Salt and pepper, to taste
  • 1 cup prepared butternut squash soup
  • 1 cup coconut milk (light or regular)
  • 1 teaspoon red curry paste, or to taste
  • 1 tablespoon sugar
  • 4 red potatoes, peeled, small to medium dice
  • 1 (8-ounce) package tempeh, cubed
  • 1 (4-ounce) can baby corn
  • 1/2 crisp apple, medium dice
  • 1 tablespoon soy sauce
  • Basil, mint or chives, for garnish


Heat oil over medium-high heat in a large sauté pan with a cover. Cook onions until softened, about 5 minutes. Add mushrooms and bell peppers; season with salt and pepper. Cook until slightly softened, about 5 more minutes.

Add soup and coconut milk. Stir in curry paste and sugar. Add potatoes and tempeh and bring to a boil. Cover and reduce to a simmer. Cook for 20 minutes, or until potatoes are soft, stirring occasionally.

Add corn, apples and soy sauce. Cook for an additional 3 to 5 minutes. Garnish with fresh basil. Season with additional salt and pepper, if necessary.

Special notes:

You may substitute tofu for the tempeh.

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