Vegan Cambodian Amok Tempeh Stuffed Bell Peppers with Coconut Rice

Allergens

Soy (in soy sauce and tempeh) - Coconut (in coconut milk and rice)

Ingredients

• 4 large bell peppers, any color
• 1 package (8 oz) tempeh, crumbled
• 1 can (13.5 oz) full
• fat coconut milk
• 1 cup thinly sliced shiitake mushrooms
• 1/2 cup chopped green onions
• 1/4 cup sliced leeks
• 1/4 cup unsweetened almond milk
• 2 tbsp tapioca starch
• 2 tbsp soy sauce (or tamari for gluten
• free)
• 1 tbsp lime juice
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground coriander
• Salt and pepper, to taste
• Coconut Rice:
• 1 cup jasmine rice
• 1 can (13.5 oz) full
• fat coconut milk
• 1 1/2 cups water
• Pinch of salt

Instructions

1. Preheat oven to 375°F (190°C). Cut the tops off of the bell peppers and remove seeds and membranes. Set aside.
2. In a pan, sauté mushrooms and leeks until tender. Add crumbled tempeh and cook until golden brown.
3. In a blender, combine coconut milk, almond milk, tapioca starch, soy sauce, lime juice, palm sugar, curry powder, turmeric, coriander, salt, and pepper. Blend until smooth.
4. Add the tempeh mixture to the blended sauce and mix well. Transfer the mixture into a bowl.
5. Stuff each bell pepper with the tempeh mixture, filling them completely. Place stuffed peppers in a baking dish.
6. Bake for 30 35 minutes or until peppers are tender and filling is heated through.
7. While the peppers bake, prepare coconut rice: In a saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat and simmer covered for 18 20 minutes or until liquid is absorbed.
8. Serve stuffed peppers over coconut rice and garnish with green onions.

Chef’s Insight

To give the dish a burst of freshness, consider adding a squeeze of lime juice over the stuffed peppers before serving.

Notes

Feel free to adjust the spices and seasonings according to your preference.