Creamy tempeh with herb salad & fluffy flatbreads from Justine Cooks: Recipes (Mostly Plants) for Finding Your Way in the Kitchen (page 210) by Justine Doiron

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Notes about this recipe

  • roma_pg8lm5 on March 23, 2026

    Was delicious albeit rich (suppose it depends what brand if coconut milk you use) Nice with squeeze of lemon at the end. Served with white quinoa and a sprinkle of friend shallots.

  • AmomentOfMusic on October 09, 2025

    I was afraid that this recipe might be too plain, but it ended up coming together quite nicely. Really enjoyed the preserved lemon combined with the coconut milk. I didn't have any tempeh so used tofu instead, which still worked well, though I do think the nuttiness of tempeh would be good. Next time! Also added a handful of frozen spinach, which made for a nice addition.

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