Vegetarian

Tempeh w/ Light Coconut Sauce takes 15 minutes to prepare.

Tempeh w/ Light Coconut Sauce takes 30 minutes to cook.

Tempeh w/ Light Coconut Sauce makes 4 servings.

The ingredients for Tempeh w/ Light Coconut Sauce are:

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1 package tempeh, sliced
1/2 teaspoon ground cumin
1 cup light coconut milk
1 cup original almond breeze
2 Tbps of extra virgin oilve oil
1 onion, sliced
2 jalapenos (or to your taste), sliced
1 red bell pepper, sliced in small pieces
2 tsp sucanant
1 clove garlic, minced
1 inch pc. ginger, grated fine

Here is how you make Tempeh w/ Light Coconut Sauce:

Heat a wok and add the olive oil. Then fry tempeh strips on both sides until browned. Add onion, cumin, ginger, garlic, and saute for 1 minute. Add the light coconut milk and almond breeze together with peppers, and sugar. Simmer for 15 minutes. . Serve over brown rice or quinoa (calories are not included in the total)Number of Servings: 4Recipe submitted by SparkPeople user CHASINGPAVEMENT.

The nutritional information for Tempeh w/ Light Coconut Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 249.3

• Total Fat: 15.4 g
• Cholesterol: 0.0 mg
• Sodium: 48.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 7.4 g
• Protein: 11.9 g

The dietary needs meet for Tempeh w/ Light Coconut Sauce is Vegan