Fridge Friend Recipes
Guinness-Braised Tempeh with Sticky Baked Beans recipe
A rich, savoury pan of tempeh braised with Guinness and finished in a glossy baked bean sauce. The result is deeply flavoured, comforting, and ideal with crusty bread or buttered toast.
35 min · Medium · British Jump to method
Ingredients
- 250ml Guinness
- 200g Tempeh
- 400g Baked beans
- 1 tbsp Hot sauce
- 15g Lurpak Plant Based
- 1 Onion
- 2 cloves Garlic
- 1 tbsp Tomato purée
- 150ml Vegetable stock
- to taste Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 382 kcal |
| Protein | 22 g |
| Carbohydrates | 39 g |
| Fat | 14 g |
| Saturated fat | 2.4 g |
| Fibre | 8.5 g |
| Sugar | 11 g |
| Sodium | 760 mg |
Why this works
A moderate-calorie, fibre-rich plant-based dish with a solid protein hit, but fairly high sodium from baked beans, stock and hot sauce.
Good plant protein. Tempeh provides complete plant protein and contributes to satiety and muscle maintenance.
Fibre for gut health. Baked beans, onion, garlic and tempeh make this dish relatively high in fibre, supporting digestive health.
Sodium may be high. The baked beans, vegetable stock and hot sauce can push salt levels up, so this may not suit a low-sodium diet.
Method
- Pat the tempeh dry and cut it into bite-sized pieces.
- Melt the Lurpak Plant Based in a frying pan over medium heat and fry the tempeh until lightly golden.
- Pour in the Guinness and simmer for 2–3 minutes to reduce slightly.
- Stir in the baked beans and a little hot sauce, then cook gently until the sauce is glossy and the tempeh is well coated.
- Taste and adjust the heat with more hot sauce if you like, then serve hot.
Other Guinness Recipes
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