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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

Veggies - IMG_2664

Tempeh Veggie Curry Ingredients - IMG_2661

Curry Toppings - IMG_2673

ASSEMBLY

  1. Use a large high-sided saute pan that has a lid.
  2. Heat the coconut oil and fenugreek seeds on medium heat.
  3. Add the garlic, onion, and tempeh and stir.
  4. Add the rest of the veggies with the spices and stir.
  5. Add the wet ingredients, except the coconut milk, and stir.
  6. Reduce heat and simmer (covered) for 10 minutes, to soften the broccoli.
  7. Stir in the coconut milk and cook (uncovered) another 5 minutes, to thicken the sauce.
  8. Turn off the burner and let rest for 5 minutes before serving.
  9. Top with the nuts, seeds, raisins and/or shredded coconut.

Tempeh Veggie Curry - IMG_2668

Tempeh Veggie Curry - IMG_2677

(NSNG = No Sugar No Grains)

Here, I challenged myself to create a sugar-free BBQ sauce for tempeh.  I was tempted to add a tablespoon of molasses, but I resisted the urge and kept this recipe strict NSNG (No Sugar No Grains).  If you want to add a little bit of sweetener, go for it.  I imagine it would balance out the acidity just a bit.  But anyway, I consider this recipe a success.  The Frank’s RedHot sauce provides a little kick.

INGREDIENTS

1 T coconut oil

8 oz thawed tempeh (slice lengthwise, then in cubes)

3 large cloves minced garlic
1 small or 1/2 large onion, sliced
1 large stalk broccoli (finely chop the stem)

15 oz can organic tomato sauce
1 1/2 T apple cider vinegar
1 T tamari or soy sauce
1 t mustard
1 t Frank’s RedHot sauce
1 t liquid smoke

dash garlic powder
1/4 t sea salt
1/4 t black pepper
1/4 t chili powder
1/4 t oregano
1/2 t BBQ seasoning blend (I found it in the bulk section of my Co-op. You could probably omit.)
2 t smoked paprika

Tangy BBQ Tempeh Ingredients - IMG_2551

ASSEMBLY

Melt the oil on medium heat in a high-sided 9 1/2″ saute pan.  Saute the tempeh and veggies for several minutes, then add the liquid ingredients and the spices.  Simmer and reduce the liquid for about 30 minutes uncovered, stirring frequently.  The sauce will bubble and splatter, so you may need to adjust the heat periodically.

Tempeh & Veggies - IMG_2552

Tangy BBQ Tempeh - IMG_2555

SERVING

I kept the whole meal NSNG by serving this over chopped romaine leaves and under avocado slices.

Of course, this would also be quite tasty on a toasted bun.  (Duh.  What isn’t tasty on a bun?)

Serves 2 generously.

Tangy BBQ Tempeh - IMG_2563

Thank YOU for not eating animals!

#PPNSNG

(Plant Powered No Sugar No Grains)

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

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