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Green Beans with Black Bean Paste and Tempeh

Green Beans with Black Bean Paste and Tempeh

Let's get you sorted for lunch with this delicious easy vegan recipe. An Asian inspired meal, full of flavour and jam-packed with protein and a handful of nutrients. We are making Green beans with black bean paste and tempeh. A wholesome meal that is quick and easy to make. 

This delicious Asian vegan recipe is a true lifesaver. Especially, when you are in need of a healthy and quick feed but you need to keep track of your protein intake. And we only need very few ingredients to make this happen, that you might already have stashed in your pantry. 

If you are looking for easy vegan options, you are in the perfect place. This recipe is a serious no brainer. So whether you are a newbie in the kitchen or you just need something simple and quick to make, we've got you covered. 

Green Beans with Black Bean Paste and Tempeh ingredients

I love this green bean recipe because we are getting a full meal with loads of flavour. So, we need to break the recipe into three different parts. This way we can tick off everything in our list for a perfect meal. 

We have to make three things: the green beans, the tempeh and the rice. So, we are using our multi-tasking skills here to make our time in the kitchen more efficient and have this recipe ready in no time.

The rice will take the longest to cook and what needs less attention while cooking. For this reason, we are going to set it up first. We just need to keep an eye on it and turn it off once the rice is soft and throughly cooked. This should take about 30 minutes. 

While the rice is on the stove we can work on the tempeh and the green beans. We only need to pan-fry the tempeh until it's crispy, it already has a ton of flavour on its own. We don't need to do much there. 

Green Beans and Tempeh

The last bit of this recipe is the green beans and the delicious sauce we have created for it. This is my own version of vegan Chinese food. I used the elements of some Chinese recipes to come up with this flavourful sauce.  

We need soy sauce and black bean paste, which you can now easily find in any supermarket in the Asian food aisle. And we want a thicker consistency so that the sauce sticks to the beans really well. For this, we are adding some corn starch and water. 

The green beans take about 10 minutes to cook. We want them to be fully cooked but a bit crispy still. So keep an eye on them and don't over do them. We are adding the sauce after and if we cook them too much they might get a bit soggy. 

Once the sauce has thickened, you can take them out of the frying pan and serve this delicatessen with a side of rice and a few slices of tempeh. And, that quick and easy, you now have a delicious Asian vegan lunch

Green Beans with Black Bean Paste and Tempeh top down

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Corn, Soy, Tempeh


For the green beans

  • 2 tbsps black bean paste
  • 1 tablespoon corn starch
  • 1 lb green beans (washed, cleaned and cut into bite size pieces)
  • 2 tbsps light soy sauce
  • ½ cup water

For the tempeh

  • 2 tsps olive oil
  • 16 oz tempeh (cut into matchsticks)

For the rice

  • 1½ cups brown rice
  • 3 cups water


  1. Cook the rice in water until soft for about 30 minutes.
  2. Heat up the oil in a frying pan and fry the tempeh from all sides until golden brown for about 10-15 minutes.
  3. Use a skillet and simmer green beans with a lid until tender but still slightly crisp for about 10 minutes.
  4. In a small bowl mix the black bean paste, sauce sauce, water and corn starch and add it to the beans, stir until it thickens.
  5. Serve the beans with tempeh and rice, enjoy!

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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