Last updated on May 17, 2026 at 11:52 pm
Dinner · High Protein · Almost Plant Based
Tempeh With Mushroom Sauce & Coconut Milk
A quick weeknight dinner that proves plant-based eating is anything but boring. Crispy sautéed tempeh, a deeply savoury mushroom sauce, and a splash of coconut milk that brings it all together. Ready in 30 minutes.
42g
Protein ★
710
Calories
56g
Carbs
19g
Fat
Ingredients
250g
tempeh, cut into cubes
300g
champignon mushrooms, washed and sliced
4 slices
wholemeal bread (approx. 200g) — to serve
1
onion, finely chopped
1 clove
garlic
2 tbsp
soy sauce — use tamari for gluten-free
80ml
coconut milk
1 tsp
maple syrup
1 tsp
tomato paste
½ tsp
paprika
To taste
salt and pepper
Splash
olive oil for cooking
Method
1
Cut the tempeh into cubes and sauté in a pan with a drop of olive oil over medium-high heat until golden and crispy. Add 1 tablespoon of soy sauce and the maple syrup, stir to coat, and remove from heat once the sauce has dried and caramelised. Set aside.
2
In a large pan, fry the finely chopped onion and garlic in a drop of olive oil over medium heat until softened — around 3–4 minutes.
3
Add the sliced mushrooms. Season with salt and pepper and cook over medium heat for about 10 minutes until cooked through and their water has evaporated.
4
Add the remaining soy sauce, tomato paste, coconut milk, and paprika. Stir well to combine into a creamy sauce.
5
Add the tempeh back in with a splash of water. Cook for a few more minutes until the sauce is creamy and everything is well combined.
6
Serve immediately with slices of wholemeal bread. A simple green salad alongside rounds it out perfectly.
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