Skillet Potato and Tempeh Hashgives you a hearty vegan spin on a “meaty” classic. Embellished with bell pepper and kale, this is as good served as a quick dinner as it is an offbeat and hearty breakfast. More Vegan Recipes And if you love these vegan tempeh recipes, be sure to check...
2 cups fresh pineapple chunks, or one 15- to 16-ounce can pineapple chunks, drained (reserve juice for a different use) One 15-ounce can baby corn, drained 1 cup diced ripe tomatoes 1 cup reduced-fat coconut milk 2 teaspoons good quality curry powder, more or less to taste ½ to 1...