An easy, spicy tempeh and green bean stir-fry proves that these ingredients were meant for each other. Amp up or tone down the spice to suit your taste in this no-fuss vegan main dish.
Here’s what Dianne Wenz, the creator of this one-pan wonder, has to say about this recipe:
“I like my stir-fries spicy. If it doesn’t bring tears to my eyes, why even bother? It wasn’t always this way, though. I used to be a lightweight, adding the tiniest amount of heat to recipes that called for it.
Unwittingly, I built my tolerance up, and I can pile it on now. If, like I used to be, you’re averse to heat, reduce the amount of red pepper flakes used or omit them all together. Serve as is or with cooked brown rice or noodles.”
Are you looking for that one vegan cookbook that does it all? The Big Book of Vegan Cooking by Dianne Wenz might just be that kind of kitchen resource. From breakfasts to desserts, from snacks to homemade sauces, and ideas for every meal of the day, Dianne Wenz has got you covered with 175 recipes for a whole food plant-based lifestyle. Whether you’re a vegan novice or a plant-based pro, you’ll find plenty of inspiration in this collection!
Excerpted from The Big Book of Vegan Cooking by Dianne Wenz, published by Rockridge Press. Copyright © 2021 by Callisto Media, Inc. All rights reserved. Photos by Kate Sears.
The Big Book of Vegan Cooking is available wherever books are sold
- ½ cup vegetable stock
- 3 tablespoons reduced-sodium soy sauce or tamari
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon red pepper flakes
- 1 teaspoon cornstarch
- 1 teaspoon neutral-flavored vegetable oil
- ½ cup diced yellow onion (about ½ an onion)
- 1 tablespoon peeled minced fresh ginger
- 3 garlic cloves, minced
- 8-ounce package tempeh, cut into 1-inch cubes
- 16 ounces green beans, trimmed and chopped
- ¼ cup toasted cashews, chopped (see technique tip in Notes)
- In a small bowl, whisk together the vegetable stock, soy sauce, rice vinegar, red pepper flakes, and cornstarch.
- In a large pan over medium heat, heat the oil until it shimmers. Add the onion and cook until it begins to soften, about 5 minutes. Add the ginger and garlic, and cook for a minute or two, or until fragrant.
- Add the tempeh and green beans to the pan, and increase the heat to medium-high. Cook, stirring frequently, for about 10 minutes, or until the green beans soften and the tempeh browns.
- Add the soy sauce mixture to the pan and cook for another minute or two, or until the sauce thickens. Top with the toasted cashews.
Technique tip for cashews: If you’re starting with untoasted cashews, place a large, dry (no oil) over medium-high heat. Once the pan is hot, add the nuts and cook, stirring frequently, until they are golden brown, 5 to 10 minutes. They can also be roasted in a 400°F oven for 5 to 10 minutes. Keep an eye on them, because they can burn easily.
More about The Big Book of Vegan Cooking
Your complete plant-based cookbook — vibrant vegan recipes for every occasion!
Vegan food is so much more than salad — you just need the right recipes to create you own healthy lifestyle. Discover a plethora of plant-based dishes in these pages. This cookbook is packed with flavorful recipes, from vegan twists on comfort food favorites to creative innovations.
Whether you’re vegan-curious or already a veteran, you’ll find options for every meal of the day, plus snacks and sweets. Even those salads will get an upgrade!
Dianne Wenz is a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. She offer s group and individual nutrition and lifestyle coaching programs to people across the U.S., and teaches cooking classes in Northern New Jersey. Visit her at Dianne’s Vegan Kitchen.
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