Tempeh and Green Beans with Shiitake-Miso Gravy

Slender green beans, slivered tempeh, and colorful bell pepper make for a tasty trio. The time-saver here is the use of frozen organic baby green beans, available in most any natural foods store and many supermarkets. If you have more time, do use fresh slender green beans, by all means, when they make their rare appearance at your local market.

Serves: 6

  • Shiitake-Miso Gravy
  • One 8-ounce package tempeh, any variety
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • One 10-ounce package frozen whole baby green beans, completely thawed
  • One red, yellow, or orange bell pepper, cut into long narrow strips
  • Toasted slivered or sliced almonds, optional

Prepare the gravy, cover, and set aside.

Cut the tempeh into 1/4-thick slices crosswise, then cut these in half length to get narrow strips.

Heat the oil and soy sauce slowly in a skillet, then add the tempeh strips and stir bentley to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.

Gently stir in the green beans and bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer.

Stir in the gravy, top with almonds if desired, and serve at once.

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