Slender green beans, slivered tempeh, and colorful bell pepper make for a tasty trio. The time-saver here is the use of frozen organic baby green beans, available in most any natural foods store and many supermarkets. If you have more time, do use fresh slender green beans, by all means, when they make their rare appearance at your local market.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Prepare the gravy, cover, and set aside.
Step 2
Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
Step 3
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.
Step 4
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.
Step 5
Stir in the gravy, top with almonds if desired, and serve at once.
Menu Suggestions
Step 6
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
Step 7
Calories: 218
Step 8
Total Fat: 10g
Step 9
Protein: 14g
Step 10
Carbohydrates: 18g
Step 11
Fiber: 2g
Step 12
Sodium: 555mg
