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Here’s my basic curry recipe that feeds the two of us generously for a simple, one dish meal. Feel free to use whatever veggies you like in the same general quantities. For a bit of fruity sweetness, I suggest adding some chopped pineapple or mango, or garnish with raisins. This is “mild” on the spicy scale.
INGREDIENTS
1 T coconut oil
1/2 t fenugreek seeds
1/2 small onion, sliced
several cloves garlic, minced
8 oz organic soybean tempeh, chopped
1 carrot, sliced
2 celery stalks, sliced
1/2 red pepper, chopped
1/2 stalk broccoli, flowers & stems chopped
1/8 t crushed red pepper flakes
1/2 t ground turmeric
1 t Garam Masala (blend of cardamom, cinnamon, cloves, cumin, pepper and coriander)
1 t curry powder blend
8 oz can organic tomato sauce
1/2 C water
1 t red curry paste (Thai Kitchen)
2 t ginger juice (The Ginger People)
2 T full fat unsweetened coconut milk
Toppings:
roasted cashews
toasted pumpkin seeds
finely shredded unsweetened coconut
ASSEMBLY
- Use a large high-sided saute pan that has a lid.
- Heat the coconut oil and fenugreek seeds on medium heat.
- Add the garlic, onion, and tempeh and stir.
- Add the rest of the veggies with the spices and stir.
- Add the wet ingredients, except the coconut milk, and stir.
- Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
- Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
- Turn off the burner and let rest for 5 minutes before serving.
- Top with the nuts, seeds, raisins and/or shredded coconut.
(NSNG = No Sugar No Grains)
I created this dish as a healthier alternative to the packaged vegan taco meats that I’ve used in the past (like Yves Meatless Ground Taco Stuffers and Soyrizo). For sure, they are delicious (YUM!), but they’re also highly processed (BOO!). I’m striving to use more whole foods.
Tempeh is a fermented, whole soy food. My favorite brand is Turtle Island Foods. The Organic Five Grain flavor contains (organic) non-GMO soybeans, millet, brown rice, sesame seeds, apple cider vinegar, and rhizopus oligosporus starter culture.
Tempeh can have a bitter edge, so it’s best to cut and steam the pieces of tempeh for about 10 minutes before using. I like tempeh best when it has a chance to soak up flavors from a liquid-based marinade or sauce. The black spots are molds that are supposed to be there.
Steaming the tempeh.
Chopped steamed tempeh.
INGREDIENTS
1- 8 0z “block” or “cake” tempeh, thawed, steamed and chopped
20 crimini mushrooms, chopped or sliced
6 cloves garlic, minced
1/2 onion, chopped
1-2 carrots, chopped
1 jalapeno pepper, seeds removed and minced
1/2 red pepper, chopped
Dash garlic powder
1/2 t salt
1/2-1 t chili powder
1 t oregano
1 t cumin
1 1/2 t salt-free fajita seasoning blend (contains paprika, onion, garlic, black pepper, oregano & cumin)
2 T apple cider vinegar
1 T tamari
1/4 C tomato paste
3/4 C water
Chopped Crimini Mushrooms
ASSEMBLY
While you’re steaming the tempeh, chop the veggies. Keep the mushrooms separate, but you can combine the garlic, onion, carrots, jalapeno, and red pepper in a bowl. Combine the spices. Combine the wet ingredients (vinegar, tamari, tomato paste & water.) After the steamed tempeh cools, chop it.
I used 2 large saute pans, each on medium heat with a little coconut oil.
In the first pan, saute about half of the veggies, half of the spices and all of the mushrooms.
Sauteed crimini mushrooms, veggies & spices.
In the second pan, cook the other half of the veggies and spices with the chopped tempeh and wet ingredients. The liquid marinade will soak into the tempeh. Cook down some of the liquid, but not all.
Tempeh, veggies, spices and liquid marinade.
Finally, combine the two. Portion in 1 cup sized wide mouth freezer jars. Makes 6- 1 cup servings.
Tempeh Mushroom Taco Filling
Eat this filling with your favorite taco fixings, in tortillas or as a salad.
Don’t forget the Pinto Bean Dip!
NSNG = No Sugar No Grain
Freeheel Vegan 