Tempeh and Green Beans

Tempeh and Green Beans
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This is a great high protein, plant-based weeknight meal! The flavors in this Tempeh and Green Beans dish blend beautifully together.

As in many of my dishes, this is one I grew up on. The traditional version uses ground beef, soy sauce and molasses. However, in this recipe I use plant-based Tempeh, coconut aminos and maple syrup, creating a much healthier and less expensive meal.

It’s best when served over cooked rice of your choosing.

Ingredients for Tempeh and Green Beans

Ingredients for tempeh and green beans. Starting at top left going clockwise - maple syrup, vegetable bouillon, garlic, coconut aminos, green beans, sliced onion, and crumbled tempeh.
  • Tempeh
  • Green Beans, fresh or frozen
  • Onion, thinly sliced
  • Garlic
  • Vegetable broth
  • Coconut Aminos
  • Maple Syrup
  • Cornstarch and water

How to make Tempeh and Green Beans

Tempeh in a water in a small saucepan.

Boil the tempeh for 5 minutes to remove any bitterness. This also helps soften the tempeh so that it absorbs the sauce better.

If using fresh green beans – rinse, remove stems and cut into 2 inch pieces. In a small saucepan with about 1-2 inches of water, boil green beans for 5 minutes. You can also use a steamer basket in a small saucepan with 1 inch of water, bring to a boil and steam for 5 minutes.

Tempeh and green beans in a large pan with a small bowl of white rice at the top left.

This post contains affiliate links for which I may receive a small commission.

If you are interested in the cookware I use, Caraway, click on the link or add below. This set I have been using since February 2022 and I love them. They are high quality ceramic, non-stick cookware that I use daily.

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In a large deep skillet, heat olive oil over medium heat. Add onion and sauté 2 minutes, add tempeh to skillet and cook 2-3 minutes more or until onion is softened. Add garlic and sauté about 30 seconds. Then add vegetable broth, coconut aminos, maple syrup and green beans. Heat to boiling, then reduce to a simmer and cook 15 minutes.

Blend cornstarch and 1/4 cup of cold water in a small mixing bowl. Stir into the tempeh and green beans until sauce begins to thicken.

Add additional vegetable broth and coconut aminos to obtain desired consistency and flavor.

Serve over cooked rice.

Enjoy!

Tempeh and green beans in a large pan.

FAQ’s

Tempeh

What is Tempeh?

It is a plant-based protein made from fermented soybeans that originated in Indonesia. During the fermenting process, the soybeans bind into a cake form.
When broken into crumbles, as in this recipe, the texture resembles ground meat which is why I use it in many recipes that call for ground meat.

As stated above in the how to section, boiling the tempeh for about 5 minutes before use helps soften the tempeh so that it absorbs the sauce better.

Are black spots on tempeh bad? No, black spots can be normal and can form as part of the fermenting process; however, if it has a foul smell or smells strongly of ammonia, it is probably bad and should be discarded.

Coconut Aminos

What is Coconut Aminos? – Coconut aminos are a healthier alternative to soy sauce. It is made from the sap of a coconut tree and contains no additives or MSG. The flavor is similar to soy sauce, however, it is significantly less sodium compared to soy sauce and is gluten-free.

Tempeh and green beans in a vegetable broth, coconut aminos and maple syrup sauce.

I truly hope you enjoy this recipe! Please feel free to leave a comment below.

Enjoy!

Other Recipes You Might Enjoy

Creamy “Chicken” Over Rice – Vegetarian

Air Fryer Bok Choy

Tempeh and green beans in a large pan with a small bowl of white rice at the top left.

Tempeh and Green Beans

This is a great high protein, plant-based weeknight meal!
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Asian
Keyword: Coconut aminos, Green Beans, Tempeh
Servings: 4
Calories: 398kcal
Author: hungrydanekitchen

Ingredients

  • 1 tbsp Olive oil
  • 1 pkg Tempeh – 8oz.
  • 1 medium onion, sliced thin
  • 3 cloves garlic, minced
  • 2 cups vegetable broth
  • 3 cups green beans, cut into 2 inch
  • ¼ cup coconut aminos
  • 1 tbsp maple syrup
  • 3 tbsp cornstarch
  • ¼ cup water
  • 4 cups cooked rice

Instructions

  • Boil the tempeh for 5 minutes to remove any bitterness. This also helps soften the tempeh so that it absorbs the sauce better. 
  • If using fresh green beans – rinse, remove stems and cut into 2 inch pieces. In a small pot with about 1-2 inches of water, boil green beans for 5 minutes. You can also use a steamer basket in a small pot with 1 inch of water, bring to a boil and steam for 5 minutes. 
  • In a large deep skillet, heat olive oil over medium heat.
  • Add onion and sauté 2 minutes, add tempeh to skillet and cook 2-3 minutes more or until onion is softened. Add garlic and sauté about 30 seconds.
  • Now add vegetable broth, coconut aminos, maple syrup and green beans to the pan. Heat to boiling, then reduce to a simmer and cook 15 minutes. 
  • Blend cornstarch and 1/4 cup of cold water in a small mixing bowl. Stir into the tempeh and green beans until sauce begins to thicken. 
  • Add additional vegetable broth and coconut aminos to obtain desired consistency and flavor.
  • Serve over cooked rice.
  • Enjoy!

Nutrition

Serving: 4g | Calories: 398kcal | Carbohydrates: 72g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 856mg | Potassium: 474mg | Fiber: 5g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 13mg | Calcium: 117mg | Iron: 3mg

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