Tempeh with Vegetables in a Black Bean Sauce

I know that most people post about chocolate and sweets on Valentine’s Day. But I’m not most people.

In fact, Valentine’s Day is my least favorite holiday of the year. Don’t get me wrong. I think it’s important to celebrate love. I just think that we should be celebrating that love 365 days a year.

Moving on.

This recipe would be a great meal to serve for your favorite sweetie. Or even just for yourself. Because, after all, it’s important to love yourself too. And what better way to show your love than with a delicious home cooked meal.

This recipe came from The Sable & Rosenfeld Cookbook. Feel free to change up the veggies and use what you have on hand. It’s cool like that.


Tempeh with Vegetables in a Black Bean Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6


  • 1 cup vegetable stock
  • 1/4 cup tamari
  • 1 clove garlic minced
  • 2 tbs black bean sauce with garlic*
  • 1 1/2 tbs honey
  • 1 tbs grated ginger
  • 1 tbs apple cider vinegar
  • 1 package tempeh
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 cup onions chopped
  • 1 cup bok choy
  • 2 tbs water
  • 1 tbs cornstarch
  • 1 tbs sesame oil


  1. In a large wok, over medium heat, combine vegetable stock, tamari, garlic, black bean sauce, honey, ginger, and vinegar. Bring to a boil.
  2. Add tempeh and all vegetables; reduce heat and simmer for about 5 minutes until vegetables are bright and tender crisp.
  3. In a small bowl, combine water and cornstarch. Stir in 2 tbs of hot liquid from the wok; mix until smooth.
  4. Stir into vegetables and cook, stirring, for 2 minutes until sauce thickens.
  5. Add sesame oil and serve immediately.

Allergen Information

Nightshade free*, dairy free, wheat free, gluten free, and egg free.
*We used a homemade black bean sauce because the store bought variety had red pepper in it. You can find a recipe here if you want to make your own.

Looking to create change in your life?

Enter your name and email below to get access to my free library of e-books, worksheets, and resources to help you embrace change, inspire creativity, and feel a deep sense of satisfaction with your life.

Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

9 comments / Add your comment below

  1. I like Valentine’s Day well enough. I think that it’s become too much of a “Hallmark holiday” at this point, but I love any excuse to celebrate, plus I like bringing some extra special attention to my significant other, even if we’re expressing our love all year.

    On another note, yay black beans! Always a win.

  2. Hi Emily
    Made your tempeh, vegetable & black bean stir fry. It tasted great. My question is at what point do you add the apple cider vinegar. Thank you, Peter.

  3. Thank you Emily
    The apple cider viniger give the recipe an added edge especially with an Australian red.
    Thanks Peter

  4. Hi Emily, this recipe looks great. I’m trying to find inventive ways to prepare tempeh. One question: where do I find the recipe for your homemade black bean sauce? I searched the site but could not find. Thank you! Nancy

Leave a Reply