The Raw Cooked Vegan

Sunday, June 26, 2011

Sweet Balsamic Tempeh with Shiitake Black Beans


Okay, want to know where vegans get their protein? Here is a great example; Tempeh and black beans. A one cup serving of tempeh has 31 grams of protein, and one cup of black beans has 15 grams of protein. So eating this together equals...46 grams!

Tempeh is a fermented soy product and also supplies you with Omega 3 and Omega 6 fatty acids (good fat). You can find it in the refrigerated section. I buy Light Life organic flax tempeh (below).


Sweet Balsamic Tempeh With Shiitake Black Beans

1 eight ounce package of tempeh, sliced into strips
1/3 cup balsamic vinegar
2 TBS of brown sugar
1 TBS olive oil
Sea salt and pepper to taste
5 to 6 chopped fresh green beans, or other vegetable (optional)

1 can Eden brand black beans, drained and rinsed
4 medium-large shiitake mushroom caps, washed and sliced
1/2 TBS olive oil
1/4 tsp sea salt
1/2 tsp ground cumin (or crushed cumin seed)
black pepper to taste

In large skillet, add balsamic vinegar, brown sugar, olive oil and salt and pepper. Bring to a slight boil, stirring until sugar dissolves. Add tempeh and green beans and let cook until balsamic reduces almost entirely. Turn tempeh over a few times.

Remove from pan and keep warm. In same pan, heat 1/2 TBS olive oil over medium heat. Add shiitake mushroom slices and salt and pepper. Cook until slightly browned. Add black beans to pan and season with cumin. Let cook, stirring about five minutes until black beans are coated with seasoning and hot.




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