Tempeh And Green Beans With Shiitake Miso Gravy

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From vegan express." serve over brown rice or couscous."

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Steps

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Combine broth , mushrooms , ginger to taste , and oil in a small saucepan.

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Bring to rapid simmer , then cover and simmer gently for 5 to 7 minutes.

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In a small container , combine cornstarch with just enough water to dissolve.

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Whisk it into the saucepan and cook just until the gravy thickens.

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Remove from heat.

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Combine miso with 1 / 4 cup warm water in a small bowl and whisk until smooth.

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Stir into the gravy.

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Season with pepper to taste , cover and set aside.

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Cut the tempeh into 1 / 4-inch-thick slices crosswise , then cut these in half lengthwise to get narrow strips.

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Heat the oil and soy sauce slowly in a skillet , then add tempeh strips and gently stir to coat.

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Saute ever medium heat 2 to 3 minutes , stirring frequently.

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Gently stir in green beans and bell pepper and turn heat to medium-high.

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Continue to saute , stirring frequently for 5 minutes longer.

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Stir in the gravy , top with almonds if desired , and serve at once.

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Ingredients

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vegetable broth, shiitake mushroom caps, fresh ginger, dark sesame oil, cornstarch, miso, fresh ground pepper, tempeh, olive oil, soy sauce, frozen green beans, red bell peppers, toasted almond