Cream of Coconut Tempeh | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Cream of Coconut Tempeh

Serves: 4

Your rating: None
No votes yet

I use butternut squash soup to add creaminess, color and flavor, but corn or potato leek soup could also be used. Serve over couscous, millet, quinoa or rice.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free


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.


You may substitute tofu for the tempeh.

Recipe by Ken Charney, former PCC staff

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment


This looks absolutely amazing! I can't wait to give it a try! (I don't know why I always forget that I LOVE Tempeh)

Post new comment

Login or register to post comments

Login (Why?)