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
Heat oil in a skillet, and sauté 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.