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.

　　

Ingredients

6 servings

　　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

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).