Monday, July 18, 2011

Maple Tempeh and Green Beans

Tempeh, which is made from fermented soybeans, is a protein heavyweight. It has a distinct nutty taste to it (which I love).  In addition, it has a ridiculous amount of fiber to keep you feeling full long after dinner is over.

Based on a recipe at 101cookbooks, this maple tempeh goes great with crisp green beans! 


  • 8oz. package of tempeh 
  • 3 Tbsp. tamari
  • 3 Tbsp. maple syrup
  • 1 tsp. rice vinegar
  • 2 cloves of garlic (roughly 2 tsp.), chopped
  • pinch of cayenne
  • 2-3 cups of green beans
  1. Make marinade: Mix together the liquid ingredients. Tamari, maple syrup, garlic, rice vinegar, and cayenne. 
  2. Slice the block of tempeh into strips or triangles. 
  3. Place the pieces of tempeh in the marinade, making sure that all the pieces of tempeh are fully submerged. I tend to plan ahead a bit for meals and I let this marinate overnight in the fridge. You could also just marinate it for around 1-2 hours and get away with it but I really suggest overnight at least.
  4. When done marinating, remove the tempeh and heat 2 Tbsp. olive oil in a pan over medium heat. Cook the tempeh on stove until lightly browned. 
  5. Prepare the green beans however you like. I boiled mine for about 10 minutes and then topped them with Earth Balance butter and some salt and pepper!


  1. Maple tempeh sounds like a great idea! :-)

  2. maple tempeh sounds fabulous! i love the combo of sweet and salty together.