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

Tempeh and Green Beans

Deb Burns
This is a great high protein, plant-based weeknight meal!
5 from 2 votes
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 398 kcal

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: 4gCalories: 398kcalCarbohydrates: 72gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 856mgPotassium: 474mgFiber: 5gSugar: 8gVitamin A: 820IUVitamin C: 13mgCalcium: 117mgIron: 3mg
Keyword Coconut aminos, Green Beans, Tempeh
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