Maple Tempeh and Green Beans

Tempeh, which is made from fermented soybeans, is a protein heavyweight. It has a distinct nutty taste to it (which I love).  In addition, it has a ridiculous amount of fiber to keep you feeling full long after dinner is over.

Based on a recipe at 101cookbooks, this maple tempeh goes great with crisp green beans! 


Ingredients

• 8oz. package of tempeh 
• I use the Lightlife brand usually
• 3 Tbsp. tamari
• 3 Tbsp. maple syrup
• 1 tsp. rice vinegar
• 2 cloves of garlic (roughly 2 tsp.), chopped
• pinch of cayenne
• 2-3 cups of green beans

1. Make marinade: Mix together the liquid ingredients. Tamari, maple syrup, garlic, rice vinegar, and cayenne. 
2. Slice the block of tempeh into strips or triangles. 
3. Place the pieces of tempeh in the marinade, making sure that all the pieces of tempeh are fully submerged. I tend to plan ahead a bit for meals and I let this marinate overnight in the fridge. You could also just marinate it for around 1-2 hours and get away with it but I really suggest overnight at least.
4. When done marinating, remove the tempeh and heat 2 Tbsp. olive oil in a pan over medium heat. Cook the tempeh on stove until lightly browned. 
5. Prepare the green beans however you like. I boiled mine for about 10 minutes and then topped them with Earth Balance butter and some salt and pepper!

Tempeh Coconut Curry

I think this is best served over some Jasmine Rice! 

Ingredients

• 1 package marinated Tempeh (I like Turtle Island Food, Inc. Marinated Tempeh Strips, flavor: Coconut Curry)

• 2 Tbsp. coconut oil (or you could also use canola or olive oil)
• 1 large yellow onion, chopped
• 1 head of  Broccoli
• 4 cloves garlic, minced (or about 2 tsp.)
• 1 red bell pepper (or whatever color pepper you prefer)
• 2 medium-sized carrots, peeled and diced
• 1 cup green peas (I use frozen ones)
• 1/2 cup vegetable stock/broth
• 1 14-oz. can of Coconut Milk
• 2 Tbsp. Curry powder
• 1-2 tsp. minced ginger, or more if you like
• 1 tsp. cinnamon
• pinch of cayenne (optional)

Directions

1. If you're serving this over rice, I usually cook that first. -->For Jasmine Rice: Use 1.5 cups of water (or broth) for every 1 cup of dry rice. Simmer for 10-15 minutes, then remove from heat and set aside. 
2. In a large saucepan on medium-high heat add 1 Tbsp. of coconut (or other oil), the onion, and garlic. Sauté until the onions are a bit transparent (about 3-5 minutes).
3. Add the curry powder, ginger, cinnamon, cayenne and cook a minute or so more.
4. Slowly add the vegetable broth and coconut milk to the pan. Add the remaining vegetables (broccoli, bell pepper, carrots, green peas, etc.)
5. Bring the mixture to a simmer and cook for about 20 minutes.
6. In a separate frying pan heat the remaining olive oil over medium-high heat and fry the tempeh strips until golden.
7. Serve tempeh with the curry coconut milk mixture over rice. Enjoy!