Vegan tempeh stir-fry with green beans

Vegan tempeh stir-fry with green beans: a savoury pan dish with tempeh, beans, garlic, sesame and soy sauce – quick to make and nicely spiced.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 28 g
• Fat: 19 g
• Carbs: 14 g

Ingredients

• 250g tempeh
• 400g green beans
• 1 clove of garlic
• 1 tbsp sesame seeds
• 1 tbsp sesame oil
• 3 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Cut the tempeh into strips and trim the green beans. Halve the beans so they cook evenly.
2. Briefly boil the green beans in water until tender-crisp, then drain. Meanwhile, finely chop the garlic.
3. Heat the sesame oil in a frying pan and fry the tempeh on all sides until golden brown and crisp.
4. Add the green beans and garlic and toss everything briefly. Deglaze with the soy sauce so the flavours come together.
5. Leave everything in the pan a little longer, until the beans and tempeh are hot and well seasoned.
6. Plate up the tempeh stir-fry and sprinkle with the sesame seeds. Serve warm.

Good to know

So simple, so good. This stir-fry is savoury and nutty, and it's properly filling without much effort.

Swaps

Sesame oil → olive oil (more monounsaturated fatty acids), soy sauce → tamari (gluten-free if labelled as such), tempeh → tofu (milder, also with plenty of protein), sesame seeds → chopped almonds (provide vitamin E and magnesium)

Allergens

Contains soya and sesame, and gluten depending on the soy sauce; suitable for children if mildly seasoned. In pregnancy, tempeh is generally considered the safe choice when it is cooked all the way through.

Dairy-free recipes