Indonesian-Style Tempeh
By: Helen Pitlick
Published: Thursday, December 10, 2009 - 5:51pm

Ingredients




3/4 pound (1 ¼ cups) tempeh
1/2 pound potatoes
2 teaspoons coriander seeds
1 onion
1 clove garlic
2 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon sea salt
1 teaspoon raw cane sugar
1 teaspoon lemon juice
1 teaspoon finely-grated fresh ginger
2 1/2 cups water
1 cup cabbage
1 ounce creamed coconut

Preparation

1 Cube the tempeh and cut the potatoes into small pieces and set aside. 2 Grind the coriander. Grate the onion. Crush the garlic. 3 Heat the vegetable oil in a large saucepan. Add the coriander, turmeric, onion, garlic, salt, sugar, lemon juice and ginger. Stir for a minute. Add the tempeh and potatoes, and stir for another minute or two. Add the water, bring to a boil, lower the heat, cover and simmer for about 10 minutes. 4 Shred the cabbage. Grate or finely chop the creamed coconut. Add these ingredients to the saucepan. Cover and cook for a further 5-10 minutes until the potatoes are thoroughly cooked. Serve over brown rice.

About


From "Easy Vegan Cooking" by Leah Leneman.