TEMPEH AND GREEN BEANS WITH SHIITAKE-MISO GRAVY

Tempeh and Green Beans with Shiitake-Miso Gravy image

Yield 6 servings

Number Of Ingredients 7

Shiitake-Miso Gravy (page 217)
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

Steps:

Prepare the gravy, 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 the tempeh strips and stir gently 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.
Menu Suggestions
To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
nutrition information
Calories: 218
Total Fat: 10g
Protein: 14g
Carbohydrates: 18g
Fiber: 2g
Sodium: 555mg