Tempeh and Green Beans With Shiitake-Miso Gravy |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Vegan Express. Serve over brown rice or couscous. Ingredients:
1 cup vegetable broth or 1 cup water |
2 cups thinly sliced shiitake mushroom caps (2 to 3 ounces) |
1 -2 teaspoon fresh ginger, minced |
1 teaspoon dark sesame oil |
1 1/2 tablespoons cornstarch |
2 tablespoons miso (any variety) |
fresh ground pepper |
1 (8 ounce) package tempeh, any variety |
2 tablespoons olive oil |
2 tablespoons soy sauce |
1 (10 ounce) package frozen green beans, completely thawed |
1 red bell peppers or 1 orange bell peppers or 1 yellow bell pepper, cut into long, narrow strips |
toasted almond, slivered or sliced (optional) |
Directions:
1. 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.
2. 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.
3. Combine miso with 1/4 cup warm water in a small bowl and whisk until smooth. Stir into the gravy.
4. Season with pepper to taste, cover and set aside.
5. Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
6. 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.
7. Gently stir in green beans and bell pepper and turn heat to medium-high. Continue to saute, stirring frequently for 5 minutes longer.
8. Stir in the gravy, top with almonds if desired, and serve at once.
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