Hoisin-glazed tempeh and green beans

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Serves 4


4 tsp. hoisin sauce

2 1/2 tsp. rice vinegar, divided

1 Tbs. low-sodium soy sauce or tamari

1 tsp. cornstarch

1 Tbs. vegetable oil

1 1/2 Tbs. minced fresh ginger

4 cloves garlic, minced (4 tsp.)

1 8-oz. pkg. tempeh, cut into 1/2-inch cubes

1 12-oz. pkg. frozen whole baby green beans

1/3 cup roasted, unsalted cashews

Directions

1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.

2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.

3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.

4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with cashews.



Nutritional Information

Per 3/4-cup serving: Calories: 259, Protein: 14g, Total fat: 15g, Saturated fat: 3g, Carbs: 19g, Cholesterol: mg, Sodium: 227mg, Fiber: 3g, Sugars: 4g

Tempeh in Hearty Mushroom Sauce

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This filling entree recipe was adapted from the March 2009 Vegetarian Times magazine. This was my first time cooking tempeh and it was very yummy. This recipe is vegan and serves 4, however my husband and I put over mashed potatoes and ate the entire batch! It can also be served plain or over rice.

Ingredients:

• 4 T EVOO
• 1 7-oz package of tempeh, cute into 1/2 inch cubes
• 1 T soy sauce or Bragg's Amino
• 10 0z button mushrooms, sliced
• 8 oz portabella mushrooms, sliced
• 2 T wheat flour
• 2 1/2 cups lager, such as Sam Adams
• 2T Dijon mustard
• 2 green onions, white and green sliced

Directions:

1. Heat 2 T EVOO in skillet and cook tempeh about 10 minutes or until browned. Stir frequently. Add soy sauce or Braggs and cook 2 more minutes. Put tempeh on paper towel.
2. Add 2 T EVOO and all mushrooms to pan. Saute mushrooms about 10 minutes.
3. Reduce heat to low and stir in flour, cook 1-2 minutes stirring constantly. Increase heat to medium add beer and mustard and bring mixture to a boil. Reduce to medium -low heat and simmer 15 minutes or until sauce is thickened.
4. Stir in tempeh and simmer 5 more minutes. Serve sprinkled with green onions.

per 3/4 cup serving

318 calories, 13 g protein, 19 g total fat, 26 g carbs, 0 mg colestrol, 475 mg sodium, 2 g fiber and 8 g sugar