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Tempeh and Coconut Sauce and Vegan Pumpkin Cookies

Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Rice 1 Cup (16 tbs)
  Coconut milk 1 Can (10 oz)
  Soy milk 2 Ounce
  Coconut extract 1 Teaspoon
  Tempeh 7 Ounce
  Onions 1
  Carrots/Any vegetables of choice 1
  Cooking oil 1 Tablespoon
  Crushed red pepper flakes 1 Teaspoon
  Ground coriander 1 Teaspoon
  Peas 1 Tablespoon (Fresh Or Frozen)
  Vegetable shortening 1 Tablespoon
  Brown sugar/White sugar 3⁄4 Cup (12 tbs)
  Cooked pumpkin 1 Can (10 oz)
  Molasses 1⁄2 Cup (8 tbs)
  Tofu 1⁄4 Cup (4 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Cinnamon 1 1⁄4 Teaspoon
  Allspice 1 1⁄4 Teaspoon
  Raisins 8 Ounce (Nuts Can Be Added Too)
  Baking soda 1 Teaspoon
  Sifted flour 2 Cup (32 tbs)
  Tea leaves 1 Tablespoon
  Vanilla soy milk 1 Tablespoon
  Agave syrup/Sugar 1 Tablespoon
Directions

Reviewer’s Note:

A tempeh recipe with coconut and peanut butter sauce alongside flavored jasmine rice is a great meal to enjoy on a lazy afternoon. Here is the recipe for it along with some vegan pumpkin cookies with raisins for dessert.

Directions for preparing the tempeh:
• Cut the tempeh up into blocks and put it in a bowl. Add the coconut milk in the bowl with the tempeh chunks.
• Add 2 ounces of soy milk and a little coconut extract along with some brown sugar.
• Heat some oil in a pan and add the crushed red pepper flakes and ground coriander in. Mix it well and add the chopped carrots and onions.
• Cover the pan with a lid and let it cook it for just one minute on medium heat.
• Uncover the pan after a minute and add the peas. Stir it in well and add the coconut milk and tempeh mix to it.
• Add some peanut butter to it (amount according to preference)
• Cook (simmer) it with the lid on for another 15 minutes on medium heat.
• Serve it hot with some cooked jasmine rice.

Directions for preparing the pumpkin cookies:
• Take a food processor and add some vegetable shortening to it.
• Add ¾ cup brown sugar/white sugar to it and blend it in.
• Add one can of cooked pumpkin, ½ cup of molasses and ¼ cup of soft tofu.
• Add 1 ½ of vanilla extract and blend it in well together.
• Pour the blended ingredients into a large bowl and add 1 ¼ tsp of cinnamon and allspice to it. Mix it well with a whisk or ladle.
• Add some raisins and again stir it in. You can add nuts too.
• Add 1 tsp of baking soda and 2 cups of sifted flour and mix it all in together. Avoid leaving lumps.
• Take a cookie sheet and put a parchment paper on it. Spoon the cookie batter on the parchment paper for individual cookies.
• Preheat the oven to 375 degrees and put the cookies in to bake for 10-12 minutes.
• Take them out of the oven and let them sit to cool before serving

Directions for making the Indian chai with soy milk
• Pout some ice in a glass and pour the brewed chai tea in leaving ¼ of space at the top.
• Add some vanilla soy milk and the desired amount of agave syrup.
• Stir it in a little and serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Sweet
Method: 
Baked
Servings: 
6

Rate It

Your rating: None
4.025
Average: 4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 835 Calories from Fat 185

% Daily Value*

Total Fat 22 g33.6%

Saturated Fat 12.1 g60.7%

Trans Fat 0.3 g

Cholesterol 0 mg

Sodium 348.4 mg14.5%

Total Carbohydrates 151 g50.2%

Dietary Fiber 7.5 g30.2%

Sugars 68.8 g

Protein 17 g34.2%

Vitamin A 35.2% Vitamin C 11.1%

Calcium 17.4% Iron 35.8%

*Based on a 2000 Calorie diet

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Tempeh And Coconut Sauce And Vegan Pumpkin Cookies Recipe Video