Go Back
+ servings
Tempeh in Creamy Mushroom Coconut Sauce

Tempeh in Creamy Mushroom Coconut Sauce

Full of Plants
Sautéed garlic tempeh in a rich mushroom coconut sauce. Super flavorful, earthy, cozy, and packed with 34g of protein!
4.95 from 17 votes
Prep Time 35 mins
Cook Time 15 mins
Course Main Course
Servings 3
Calories 459 kcal



Mushroom Sauce

  • 1 tbsp 15ml oil
  • 1 small onion diced
  • 3 cloves of garlic minced
  • 1 and 1/2 cup sliced mushrooms
  • 1 tbsp soy sauce
  • 1/2 tsp maple syrup
  • 1/8 tsp ground black pepper
  • 1/8 tsp salt
  • 1/4 cup coconut milk
  • 1/2 cup water
  • optional: 1 tsp cornstarch diluted in 1 tbsp water to thicken the sauce
  • for topping: cilantro, parsley, ground black pepper



  • Cut the tempeh into 1-inch cubes and place them in a deep plate or baking dish. In a small bowl, prepare the marinade by combining the soy sauce, maple syrup, and garlic. Pour the marinade over the tempeh and stir to coat. Let the tempeh marinade for at least 30 minutes, or overnight in the refrigerator.
  • Once tempeh has marinated, heat a tablespoon of oil in a non-stick skillet. Add the tempeh with the marinade and cook for about 5 minutes, or until the tempeh has absorbs the marinade and starts to brown. Remove from heat and set aside.

Mushroom Sauce

  • Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and fry until golden brown. Next, add the sliced mushrooms and cook for 5-7 minutes, or until mushrooms are cooked and start to brown.
  • Deglaze the skillet with the soy sauce. Add the maple syrup, ground black pepper, salt, coconut milk, and water. Stir to combine and cook for another 5 minutes. If you want to thicken the sauce, add the diluted cornstarch.
  • Add the sautéed tempeh to the skillet and cook for another 5 minutes. Serve on top of rice or noodles and top with chopped cilantro!
  • Tempeh and the sauce will keep for up to 3 days in the refrigerator.


Serving: 1 gCalories: 459 kcalCarbohydrates: 27.8 gProtein: 34.1 gFat: 27.5 gFiber: 1.6 gSugar: 6.6 g
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants