Tempeh Coconut Milk Stew


This stew is super quick to prepare and can be very versatile. Substitute any preferred vegetables if you choose! This is an adaptation from a recipe in Student’s Go Vegan Cookbook.


8 ounces tempeh, cubed

2 tablespoons olive oil 

1 finely chopped onion

3 garlic cloves, minced

1 teaspoon fresh minced ginger

1-teaspoon turmeric 

2 cups peeled and diced sweet potato

½ cup green peas

1 cup red cabbage, chopped

1 cup water

1 can crushed tomatoes

2 teaspoons soy sauce

1 can unsweetened coconut milk

Salt and ground black pepper

½  bunch kale, chopped

  1. Heat 1 tablespoon oil in a medium skillet and add the tempeh until brown on all sides. Cook for about 5 minutes, turning occasionally. Transfer to plate. 
  2. In a large saucepan, heat 1 tablespoon oil, add onion and sauté for about 2 minutes. Add garlic, ginger, and turmeric, and sauté for 2 more minutes. 
  3. Add sweet potatoes, peas, water, crushed tomatoes, soy sauce, red cabbage, and cooked tempeh. 
  4. Cover and cook on modicum heat for 15 minutes, stirring occasionally, until the sweet potatoes are cooked. 
  5. Uncover and reduce heat to low. Add the coconut mil, kale, and salt and pepper to taste.
  6. Simmer, stirring occasionally, for about 5 minutes or until thickened. 

Serve over quinoa or rice to make it a delicious meal!