INGREDIENTS
16 oz
tempeh
2 Tablespoons
olive oil
2 tsp
smoked paprika
2 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
cayenne pepper
1 tsp
oregano
1/2 tsp
salt
1 Tablespoon
olive oil
6 Cloves
garlic
1/2
onion
13 ozs
full fat coconut milk
1/2 cup
vegetable broth
1 tsp
smoked paprika
1 pinch
cayenne pepper
4 servings
salt and pepper