Vegan Main Dishes/ Vegan Recipes

Thai Coconut Tempeh with Pineapple Salsa

Thai Coconut tempeh

This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words “coconut” and “pineapple,” and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.

Serves: 4

  • 1 tablespoon coconut oil
  • Two 8-ounce packages tempeh, cut into 1-inch cubes
  • 1 small onion, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 cup coconut milk
  • ¼ cup vegetable broth
  • 2 teaspoons tamari or Braggs Liquid Aminos
  • 2 cloves garlic, minced
  • 1 ½ cups fresh pineapple, chopped, divided
  • Pinch of sea salt
  • Pinch of crushed red pepper, optional
  • 1 Thai chile pepper, chopped
  • 2 scallions, thinly sliced
  • 3 to 4 cups cooked brown rice
  1. Heat the coconut oil in a large pan or skillet over medium heat. Add the tempeh and cook for about 2 or 3 minutes per side, until each side is lightly golden. Remove the tempeh from heat and set aside.
  2. Add the onions, pepper, and ginger to the pan and heat for about 5 minutes, until the ginger is fragrant and the onion is translucent.
  3. While the vegetables are cooking, mix together the coconut milk, broth, tamari (or Bragg’s), garlic, and ½ 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, if using. Bring to a boil. Stir, reduce heat to low and partially cover. Simmer for 5 to 8 minutes, until heated throughout.
  5. While the dish is simmering, mix together chile, scallions and remaining pineapple in a small bowl.
  6. Divide the tempeh and vegetable mixture among serving dishes, and serve with cooked rice and pineapple salsa. Serve hot.
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