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Vegan Coconut Tempeh with Mushrooms

Rated as 4 out of 5 Stars

"I love this dish! It's a great main that I usually serve with rice."
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35 m servings 600
Original recipe yields 2 servings


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  1. Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add tempeh and season with curry powder. Stir-fry for about 10 minutes.
  2. Add mushrooms and tomatoes and cook until mushrooms are soft, 5 to 8 minutes. Pour in coconut milk and soy sauce. Season with paprika and chili powder and cook until sauce thickens, about 5 minutes.


  • Cook's Note:
  • If you like, you can add zucchini or other vegetables as well.

Nutrition Facts

Per Serving: 600 calories; 47.2 28.8 27.7 0 344 Full nutrition

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I made this without making changes, and we thought it was a little bland. We liked the flavor overall, but if we make it again we will try adding fish sauce and maybe more of each spice.