Tempeh and Green Beans with Shiitake Miso Gravy
Savor the umami-packed flavors of this Tempeh and Green Beans with Shiitake Miso Gravy recipe—a plant-based dish that’s as nutritious as it is satisfying. Tender green beans are paired with golden-brown tempeh slices and the rich earthiness of shiitake mushrooms, all enveloped in a luxurious miso gravy made with vegetable broth, soy sauce, garlic, and ginger. A drizzle of sesame oil adds a nutty finish, while scallions provide a fresh burst of flavor. Perfect for a weeknight dinner, this 40-minute recipe is a protein-packed, vegan-friendly option that’s hearty yet wholesome—ideal for those seeking a balanced and flavorful meal. Serve it solo or as a centerpiece alongside steamed rice for a complete, soul-warming experience.
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Recipe Information
Ingredients
- 8 ounces Tempeh
- 8 ounces Green beans
- 6 ounces Shiitake mushrooms
- 2 tablespoons Miso paste
- 1.5 cups Vegetable broth
- 1 tablespoon Soy sauce
- 2 Garlic cloves
- 1 teaspoon Ginger
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 teaspoons Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., vegetable or avocado oil)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 Scallions (optional garnish)
Instructions
Slice the tempeh into thin pieces, about 1/4 inch thick. Blanch the green beans by bringing a pot of water to a boil, cooking them for 2 minutes, then transferring them to a bowl of ice water to stop the cooking. Drain and set aside.
In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
Trim the stems off the shiitake mushrooms and slice the caps thinly. Mince the garlic and grate the ginger.
Heat 1 tablespoon of neutral cooking oil in a large, nonstick skillet over medium heat. Add the tempeh slices in a single layer. Season with a pinch of salt and black pepper, and cook for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Add the remaining tablespoon of neutral cooking oil to the same skillet. Sauté the shiitake mushrooms for 4-5 minutes until they’re browned and softened.
Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Pour the vegetable broth, soy sauce, and miso paste into the skillet. Whisk gently to dissolve the miso paste.
Bring the mixture to a simmer and stir in the cornstarch slurry. Let the gravy simmer for 2-3 minutes until it thickens.
Add the green beans to the skillet and toss them in the gravy. Cook for 2-3 minutes until heated through.
Drizzle the sesame oil over the dish for added flavor.
To serve, plate the green beans and shiitake miso gravy first, then top with the golden-brown tempeh slices. Garnish with sliced scallions, if desired.
Nutrition Facts
Calories |
1327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4279 mg | 186% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 20.1 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 413 mg | 32% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2789 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
