Not sure what to make for dinner? Let Dianne Wenz help! What’s for Dinner? Dinnertime Favorites from Dianne’s Vegan Kitchen, is written by the super talented Dianne Wenz. It’s the first in Dianne’s Vegan Kitchen Favorites e-book series!
I love this beautiful ebook, and it features 20 of the most popular dinner recipes from Dianne's fabulous blog, and includes some updated of her most-liked recipes. Dianne has included some new favorites too, and every recipe has been re-photographed with lovely photos. She has included some tips on keeping your kitchen well stocked too!
Thanks for sharing this tasty Coconut Tempeh with Pineapple Salsa recipe with us today Dianne!
Coconut Tempeh with Pineapple Salsa
By Dianne Wenz
Dianne says: I live in such a large vegan bubble that I sometimes forget that there are still meat eaters out there in the world. I’m painfully reminded of the fact when I flip through a mainstream magazine and see recipes for all sorts of meaty dishes. Most of the recipes seem pretty gross to me, but every once in a while a dish will stand out as something that would taste really good if it was veganized. This Thai Coconut Tempeh dish was adapted from a chicken recipe in an issue of Martha Stewart Living magazine. I was lured in by the words coconut and pineapple. The recipe was easily veganized by using tempeh instead of chicken and tamari in place of fish sauce. I also added some vegetables to the dish to give it a nutrient boost.
- 1 tablespoon coconut oil
- 2 packages (8 ounces each) tempeh, cut into 1-inch cubes
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1 cup coconut milk
- 1/4 cup vegetable stock
- 2 teaspoons tamari or Bragg Liquid Aminos
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups fresh pineapple, chopped, divided
- Pinch of sea salt
- Pinch of crushed red pepper
- 1 Thai chile pepper, chopped
- 2 scallions, thinly sliced
- 4 cups cooked brown rice, for serving
1. Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh to the oil and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from the heat and set aside.
2. Add the bell pepper and onion to the same pan and heat for about 5 minutes, until the pepper is fragrant and the onion is translucent.
3. While the vegetables are cooking, mix together the coconut milk, vegetable stock, tamari, garlic, ginger, and 1⁄2 cup of the pineapple in a small bowl. Set aside.
4. Add the tempeh back into the pan along with the coconut milk mixture, a pinch of salt, and the crushed red pepper. Bring to a boil. Stir, reduce the heat to low, and partially cover the pan. Simmer for about 10 minutes, until heated throughout.
5. While the dish is simmering, mix together the chile pepper, scallions, and remaining pineapple in a small bowl.
6. Divide the tempeh and vegetable mixture among serving dishes, and serve with the cooked rice and pineapple salsa. Serve hot.
Recipe reprinted with permission from What’s for Dinner? Dinnertime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here.