1 (8-ounce) package fresh tempeh (or thawed if previously frozen)
1/3 cup all-purpose flour (or whole wheat)
2-4 tablespoons olive oil
1 cup zucchini, diced
1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
1 large clove garlic, minced
1 medium shallot, thinly sliced
¾-1 cup vegetable broth
2 tablespoons dry sherry wine
2 tablespoons vegan buttery spread
½ teaspoon salt
fresh-cracked black pepper to taste
Using a steamer, cook tempeh for 15-20 minutes. Meanwhile, place flour in a bowl; set aside. Remove tempeh from steamer and cut into 1-inch cubes. Place into bowl of flour and toss to coat.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add tempeh and cook until golden brown on all sides, approximately 7-10 minutes, adding more oil if pan becomes dry. Remove tempeh from pan and drain on a paper towel-covered plate; set aside.
In the same pan, cook zucchini, stirring occasionally, until crisp-tender, approximately 1 minute. Remove from pan and set aside.
Place garlic and shallot in pan along with vegetable broth, wine, buttery spread and salt. Whisk and cook for 1 minute. Add tempeh, zucchini and beans to the pan and continue to cook until coated and heated through. Add more salt to taste and garnish with fresh-cracked black pepper.