Peanut Coconut Tempeh Curry | Healthy Vegan Protein | Vegan Thai Peanut Curry | #peanutcoconuttempeh

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while retaining creaminess.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Seitan is often cheaper and provides a similar texture.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: yellow curry paste

Yellow curry paste is generally less expensive and milder.

Introduce the recipe and discuss the benefits of tempeh as a protein source for vegans.

Mention the brand of tempeh used: Rainbow.

Prepare the seasoning sauce by mixing 1 tablespoon of oyster sauce, 1 tablespoon of schezwan sauce, 1 tablespoon of soy sauce, and 2 teaspoons of toasted sesame oil.

Add 1 teaspoon of baking powder to the marinade for crispiness.

Pour the marinade over the tempeh pieces and mix well to coat them.

Heat 1 tablespoon of oil in a pan and add the marinated tempeh pieces, cooking until slightly crisp and brown on one side.

Add 5 to 6 mushrooms, broken by hand, to the pan and sauté them until slightly cooked.

Pour in ½ cup of coconut milk and add water along with 3 tablespoons of peanut butter, adjusting the amount based on personal preference.

Add a pinch of stevia (optional) and 2 teaspoons of soy sauce, along with more schezwan sauce to taste.

Taste the mixture and adjust seasoning with salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens