Tempeh and Green Beans With Shiitake-Miso Gravy

Recipe by Serah B.
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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine broth, mushrooms, ginger to taste, and oil in a small saucepan. Bring to rapid simmer, then cover and simmer gently for 5 to 7 minutes.
  • In a small container, combine cornstarch with just enough water to dissolve. Whisk it into the saucepan and cook just until the gravy thickens. Remove from heat.
  • Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
  • Season with pepper to taste, cover and set aside.
  • Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
  • Heat the oil and soy sauce slowly in a skillet, then add tempeh strips and gently stir to coat. Saute ever medium heat 2 to 3 minutes, stirring frequently.
  • Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
  • Stir in the gravy, top with almonds if desired, and serve at once.
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