Tempeh and Green Beans with Shiitake-Miso Gravy

• Shiitake-Miso Gravy (page 217)
• One 8-ounce package tempeh, any variety
• 2 tablespoons olive oil
• 2 tablespoons reduced-sodium soy sauce
• One 10-ounce package frozen whole baby green beans, completely thawed
• One red, yellow, or orange bell pepper, cut into long, narrow strips
• Toasted slivered or sliced almonds, optional

1. Prepare the gravy, cover, and set aside.
2. Cut the tempeh into 1/4-inch-thick slices crosswise, then cut these in half lengthwise to get narrow strips.
3. Heat the oil and soy sauce slowly in a skillet, then add the tempeh strips and stir gently to coat.
4. Saute over medium heat for 2 to 3 minutes, stirring frequently.
5. Gently stir in the green beans and bell pepper and turn the heat to medium-high.
6. Continue to saute, stirring frequently, for 5 minutes longer.
7. Stir in the gravy, top with almonds if desired, and serve at once.
8. To make this dish, you have two recipes to follow (the dish itself and the gravy), so give yourself a break and complete the meal with no further recipes.
9. Serve this over brown rice, quinoa, couscous, or noodles; add a platter of sliced oranges, tomatoes, and pineapple chunks.
10. Calories: 218
11. Total Fat: 10g
12. Protein: 14g
13. Carbohydrates: 18g
14. Fiber: 2g
15. Sodium: 555mg

shiitake, olive oil, soy sauce, green beans, orange bell pepper, almonds

Taken from www.epicurious.com/recipes/food/views/tempeh-and-green-beans-with-shiitake-miso-gravy-390473 (may not work)