Crispy Tempeh with Garlic Green Beans | Vegan Dinner
This recipe is easily going to become my go-to weeknight dinner! An easy dish filled with unique and filling flavors. Plus minimal clean up, prep time, but a whole lot of protein! What more could you want? Let's get cooking!
Ingredients for Tempeh: 1 Pack Tempeh (I love Lightlife brand)
1/4 Cup Olive or Avocado Oil
1 Tbsp Nutritional Yeast
1 Tsp Garlic Salt
1 Tsp Ground Pepper
1 Tsp Paprika
Miso Green Beans: 1/3 Cup Sliced Almonds
1/2 Yellow Onion
1/2 Large Bag Green Beans
1 1/2 Tbs Minced Garlic
1 Tbsp Miso
1 Tbsp Lemon Juice
1 Tbsp Warm Water
2 Tbs Vegan Butter or Oil of Choice
Create the marinade for your tempeh by mixing together oil and seasonings. Slice tempeh into bite sized pieces and coat well with marinade. Set aside.
For your green beans, mix together miso, lemon juice, and warm water in a small bowl. Set aside.
In a large cast iron skillet over medium-high heat, add in your sliced almonds and cook for about 3 minutes, stirring occasionally. They should be slightly browned with an aroma. Add to a bowl.
In the same skillet, add in your vegan butter or oil. Add in sliced onion and green beans with the ends cut off. Layer them evenly on the pan and cook for about 3 minutes. Stir well, and continue to cook until onion begins to caramelize. Green beans should still be bright green with a crisp. Stir occasionally. Add in garlic in the last few minutes of cooking.
Once green beans are cooked, mix in your miso mixture and coat well. Top with almonds and remove from heat immediately.
While green beans are cooking, heat another skillet over medium-high heat. Add in your marinated tempeh and cook for about 3 minutes each side until crispy. If you would prefer to bake your tempeh, heat your oven to 370 and cook for 30 minutes, flipping half way.
Top your green beans with your tempeh and enjoy! Option to serve over brown rice.