Dinner

Tempeh and Black Beans is for Dinner.

Tempeh and Black Beans takes several minutes to prepare.

Tempeh and Black Beans takes several minutes to cook.

Tempeh and Black Beans makes 6 servings.

The ingredients for Tempeh and Black Beans are:

1/4 cup sliced water chestnuts, diced
1/8 tsp crushed red pepper
2 Tbsp shallots, chopped
2 tsp olive oil
8 oz tempeh, cut in 1/2" cubes
2 cups vegetable stock (or 1 14 oz can + 2 oz water)
2 Tbsp miso
1 15 oz can black beans
1 tsp tamari or soy sauce
1 Tbsp cider vinegar
5 Tbsp tahini (sesame butter)
2 Tbsp fresh chives, chopped for garnish

Here is how you make Tempeh and Black Beans:

Heat oil in a skillet, and saut? shallots, water chestnuts, and crushed red pepper for a few minutes. Add the vegetable stock, miso, and tempeh and simmer for 30 minutes.Add black beans. Simmer for another 5 minutes. In the meanwhile, mix the cider vinegar, tamari/soy sauce, and tahini.Remove skillet from heat. Add tahini mixture to the skillet and stir.Garnish with chives. Serve hot with rice.Number of Servings: 6Recipe submitted by SparkPeople user SCOTTIEGIRL.

The nutritional information for Tempeh and Black Beans is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 240.9

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 590.8 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 6.6 g
• Protein: 13.3 g

The dietary needs meet for Tempeh and Black Beans is Vegetarian