Tempeh and Green Beans with Shiitake Miso Gravy

Savor the umami-packed flavors of this Tempeh and Green Beans with Shiitake Miso Gravy recipe—a plant-based dish that’s as nutritious as it is satisfying. Tender green beans are paired with golden-brown tempeh slices and the rich earthiness of shiitake mushrooms, all enveloped in a luxurious miso gravy made with vegetable broth, soy sauce, garlic, and ginger. A drizzle of sesame oil adds a nutty finish, while scallions provide a fresh burst of flavor. Perfect for a weeknight dinner, this 40-minute recipe is a protein-packed, vegan-friendly option that’s hearty yet wholesome—ideal for those seeking a balanced and flavorful meal. Serve it solo or as a centerpiece alongside steamed rice for a complete, soul-warming experience.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Tempeh
• 8 ounces Green beans
• 6 ounces Shiitake mushrooms
• 2 tablespoons Miso paste
• 1.5 cups Vegetable broth
• 1 tablespoon Soy sauce
• 2 Garlic cloves
• 1 teaspoon Ginger
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 teaspoons Sesame oil
• 2 tablespoons Neutral cooking oil (e.g., vegetable or avocado oil)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 2 Scallions (optional garnish)

Directions

Step 1

Slice the tempeh into thin pieces, about 1/4 inch thick. Blanch the green beans by bringing a pot of water to a boil, cooking them for 2 minutes, then transferring them to a bowl of ice water to stop the cooking. Drain and set aside.

Step 2

In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.

Step 3

Trim the stems off the shiitake mushrooms and slice the caps thinly. Mince the garlic and grate the ginger.

Step 4

Heat 1 tablespoon of neutral cooking oil in a large, nonstick skillet over medium heat. Add the tempeh slices in a single layer. Season with a pinch of salt and black pepper, and cook for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.

Step 5

Add the remaining tablespoon of neutral cooking oil to the same skillet. Sauté the shiitake mushrooms for 4-5 minutes until they’re browned and softened.

Step 6

Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.

Step 7

Pour the vegetable broth, soy sauce, and miso paste into the skillet. Whisk gently to dissolve the miso paste.

Step 8

Bring the mixture to a simmer and stir in the cornstarch slurry. Let the gravy simmer for 2-3 minutes until it thickens.

Step 9

Add the green beans to the skillet and toss them in the gravy. Cook for 2-3 minutes until heated through.

Step 10

Drizzle the sesame oil over the dish for added flavor.

Step 11

To serve, plate the green beans and shiitake miso gravy first, then top with the golden-brown tempeh slices. Garnish with sliced scallions, if desired.

Nutrition Facts

Serving size	(1161.8g)

Amount per serving	% Daily Value*
Calories	1326.8

Total Fat 88.5g	0%
Saturated Fat 16.9g	0%
Polyunsaturated Fat 13.0g
Cholesterol 0mg	0%
Sodium 4279.2mg	0%
Total Carbohydrate 89.5g	0%
Dietary Fiber 17.9g	0%
Total Sugars 20.1g
Protein 66.7g	0%

Vitamin D 30.6IU	0%
Calcium 412.8mg	0%
Iron 11.5mg	0%
Potassium 2788.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.0%

Protein: 18.8%

Carbs: 25.2%