Tempeh and Green Beans With Shiitake-Miso Gravy

"From "Vegan Express." Serve over brown rice or couscous."
photo by a food.com user photo by a food.com user
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  • 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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  1. We liked this recipe, though we expected it to be a little more flavorful than it was, based on the ingredients. It was really easy to make and was bright and colorful, so it plated well. We served over basmati rice. I used the optional almonds (slivered) and recommend using them. Thanks!
  2. This recipe was great and simple to make for someone like me who has never cooked tempeh before. I used a bit more oil and soy sauce for the saute but overall, the dish came out well. Thanks!
  3. So good! It's easy to make as well. The only change I made was to use fresh steamed green beans. Thant's 2 out 2 great recipes, Serah B. Thanks!


I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric. We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!
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