Post by @hansplates

This and a big fat slice of crusty sourdough… Creamy lemon butter beans with marmite-glazed tempeh Serves 2-3 (can keep it in the fridge for a few days) For the beans - 2 Courgettes (sliced thinly) - good glug of quality olive oil - 2 cloves of garlic - 1 jar of bold beans ( with the bean stock) - 100ml Soya cream - 2 tbsp nutritional yeast - juice of a lemon - 1 tbsp miso - Salt and pepper. For the tempeh - 1 block of tempeh (200g) I used tiba tempeh Tempeh marinade: - 1 tsp marmite - 1 tbsp soya sauce - 1 tbsp maple syrup - 1 tbsp white miso - Dash of water Mix the marinade ingredients together, add the sliced tempeh and make sure all covered evenly. Then fry on a low heat. For the beans - fry the courgettes with a generous amount of olive oil. When they are almost cooked through add the minced garlic. - Then add the rest of the ingredients to the pan and cook through. Serve with the tempeh on top and some more olive oil! #beans #tempeh #highproteinvegan #veganrecipes