Tempeh and Green Beans with Shiitake-Miso Gravy
Recipe type: Tempeh main dish
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
Green beans, tempeh, and bell peppers make for a tasty trio, especially when enveloped in a flavorful shiitake-miso gravy.
  • Shiitake-Miso Gravy
  • 8-ounce package tempeh, any variety
  • 2 tablespoons olive oil
  • 2 tablespoons reduced-sodium soy sauce
  • 8 to 10 ounces fresh slender green beans, tips trimmed, or 8 to 10 ounces frozen whole baby green beans, completely thawed
  • Red, yellow, or orange bell pepper, cut into long narrow strips
  • 2 scallions, green parts only, thinly sliced
  1. Prepare the gravy according to the recipe. Cover, and set aside.
  2. Cut the tempeh into ¼-thick slices crosswise, then cut these in half length to get shorter strips.
  3. Heat the oil and soy sauce slowly in a skillet or stir-fry pan, then add the tempeh strips and green beans, and stir gently to coat. Sauté over medium heat for 2 to 3 minutes, stirring frequently.
  4. Stir in the bell pepper and turn the heat to medium-high. Continue to sauté, stirring frequently, for 5 minutes longer, or until the bell pepper and green beans are tender-crisp.
  5. Stir in scallions. You can add the gravy now and serve straight from the pan, or transfer the tempeh and green bean mixture to a serving platter and pass the gravy around in a separate container. Either way, serve at once.
Recipe by VegKitchen at https://www.vegkitchen.com/tempeh-and-green-beans-with-shiitake-miso-gravy/