Coconut Curry Tempeh Pizza
 
Prep time
Cook time
Total time
 
This Indian inspired pizza has a tasty coconut curry sauce and is topped with marinated tempeh and peppers. Makes two 12-inch pizzas.
Serves: 4-6
Ingredients
  • 2 12-inch vegan pizza crusts
  • 8 oz. pkg. Tofurkey Coconut Curry Tempeh
  • 15 oz. can coconut milk
  • 4 tbsp. curry paste
  • 1 tsp. corn starch
  • 2 tbsp. water
  • 1 tbsp. olive oil
  • yellow bell pepper, sliced or chopped
  • 2 poblano peppers, sliced or chopped
Instructions
  1. Preheat the oven according to crust's directions (usually 425-450 degrees).
  2. Heat the olive oil in a skillet over medium heat. Cut the tempeh strips into 1-inch pieces and add to the skillet. Cook until lightly browned (about 10 minutes).
  3. Add the peppers and cook for about 5 more minutes.
  4. Meanwhile, open the coconut milk and pour out as much of the water as possible. You want to use the cream part only. Add the cream part of the coconut milk to a saucepan and turn heat to medium.
  5. Add the curry paste to the coconut cream and continue to heat.
  6. Mix the cornstarch in water. Once dissolved, add it to the coconut curry sauce and bring to a boil for 1 minute to thicken the coconut-curry sauce.
  7. Brush two pizza crusts with olive oil. Divide the coconut-curry sauce evenly between the two pizzas and spread it out so that the crusts are evenly coated.
  8. Divide the tempeh and peppers into two equal portions and spread evenly across the pizzas.
  9. Bake according to pizza crust instructions (usually about 10 minutes).
Notes
You should be able to find the Tofurkey Coconut Curry Tempeh at most grocery stores and definitely at any health food store. If you can't find it, I recommend preparing the tempeh like the BBQ tempeh, but use a mix of curry paste, coconut milk, and lime juice in place of the BBQ sauce.
Recipe by MORE. at http://www.moreveganblog.com/2014/12/29/tempeh-pizza-three-ways/