Recipe Category: Vegan
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Ingredients
Makes 4 servings
- 1 pound tempeh
- 3 tablespoons soy sauce
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 3 tablespoons olive oil
- 3 large shallots, chopped
- 1 or 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
- 2 teaspoons grated fresh ginger
- 1 cup pineapple juice
- 2 teaspoons light brown sugar Juice of 1 lime
Method
- In a medium saucepan of simmering water, cook the tempeh for 30 minutes
- Transfer it to a shallow bowl
- Add 2 tablespoons of the soy sauce, coriander and turmeric, tossing to coat
- Set aside
- In a large skillet, heat 1 tablespoon of the oil over medium heat
- Add the tempeh and cook until browned on both sides, about 4 minutes per side
- Remove from the skillet and set aside
- In the same skillet, heat the remaining 2 tablespoons oil over medium heat
- Add the shallots and sweet potatoes
- Cover and cook until slightly softened and lightly browned, about 10 minutes
- Stir in the ginger, pineapple juice, the remaining 1 tablespoon soy sauce and sugar, stirring to combine
- Reduce heat to low, add the cooked tempeh, cover and cook until the potatoes are soft, about 10 minutes
- Transfer the tempeh and sweet potatoes to a serving dish and keep warm
- Stir the lime juice into the sauce and simmer for 1 minute to blend the flavors
- Drizzle the sauce over the tempeh and serve immediately
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