Tempeh is an amazing vegan protein source, but there aren’t a lot of tempeh recipes. This is an Indian-inspired vegan adaptation of a saag recipe that uses tempeh as the protein source. It makes a restaurant-worthy vegan dish with a great protein content and a generous serving of spinach. The coconut milk lends creaminess and richness. Prep is simple and the dish comes together quickly.

Ingredients

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• Kosher salt
• Freshly ground black pepper
• 2x227g packages of plain tempeh, cut into 1/2-inch cubes
• 2 Tbs coconut or other vegetable oil; more as needed
• 1 large yellow onion, chopped
• 1 2-inch piece ginger, minced
• 20 oz. frozen chopped spinach, thawed and lightly squeezed of excess liquid
• 2 cups coconut milk, well shaken
• 1 tsp garlic powder
• 1 tsp sriracha sauce or red chilli flakes
• 1/2 cup chopped fresh cilantro

Directions

1. In a medium bowl, combine the spices, 1 tsp kosher salt and several grinds of black pepper. Add the diced tempeh and stir to coat.
2. Put the oil in a large skillet over medium heat. Add the tempeh (and any spices remaining in the bowl) and cook, stirring frequently, until the tempeh is nicely browned, about 5-8 minutes. Do not let the spices burn. Transfer to a plate.
3. Add more oil to the pan as needed, and cook the onion until golden brown.
4. Add the ginger and cook for 1 minute, stirring occasionally.
5. Add the spinach, coconut milk, garlic powder and sriracha sauce and bring to a boil.
6. Add tempeh. Reduce heat and simmer for 5-10 minutes.
7. Season to taste with additional salt and pepper.
8. Serve over rice.

Once you’ve tried this tempeh recipe, let us know what you think! And share your other favourite tempeh recipes in the comments below.