Sunday, December 29, 2013

Szechwan Tempeh and Green Beans

This recipe is from the cookbook One-Dish Vegan by Robin Robertson.
Recipe: see page 116 of One-Dish Vegan.
This is another fast and tasty recipe from the cookbook One-Dish Vegan. I use Trader Joe's Organic 3-Grain Tempeh, which consists of soybeans, rice, barley, and millet. Some people can't stand tempeh, but I love it. It is chewy, but with a little crunch, and the taste is kind of nutty.

In this recipe the tempeh gets covered in a sauce made from tamari, chili paste and sugar. It's sweet and spicy. I had never thought of using those ingredients together to make a marinade before, but I will definitely be trying this on some other things like tofu or mashed, fried chickpeas. Very tasty.

There is also an added sweetness that comes from the red onion, and an extra zing from some fresh grated ginger.

Ingredients: tempeh, green beans, red onion, fresh ginger, Asian chili paste, dark sesame oil, dry sherry, garlic, red pepper flakes, sugar, tamari, vegetable oil, rice.