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.

Yields 4-6

Tempeh with Vegetables in a Black Bean Sauce

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 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.

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply I don't celebrate Valentine's either . . . its just kinda pointless to me. The recipe looks delicious! I'll have to try it out!
  2. Reply 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.
  3. Reply Looks good. I have been trying to find out where I can buy tempeh but my local supermarket does not have it.
    1. Reply do you have a whole foods nearby? that's generally where we get it. otherwise, you might have to order it online!
  4. Reply 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.
    1. Reply Peterβ€”So glad you enjoyed the recipe. Thank you for catching the that! The vinegar gets added with the other liquids in the first step.
  5. Reply Thank you Emily The apple cider viniger give the recipe an added edge especially with an Australian red. Thanks Peter
    1. Reply So glad to hear it!
  6. Reply 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

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