Mustard Glazed Tempeh with Red Kraut and Smashed Beets

Mustard Glazed Tempeh

with Red Kraut and Smashed Beets

GET RECIPES DELIVERED
dinner

Winter Recipes Comfort Foods Nut-Free Tempeh Root Vegetables Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
600
FAT
33g
CARBOHYDRATES
49g
PROTEIN
27g

MAIN INGREDIENTS

  1. 5 oz golden beet
  2. 10 oz yukon gold potato
  3. 1 garlic clove*
  4. 1 shallot
  5. Fresh chives
  6. 1 package tempeh
  7. ½ tsp seafood seasoning
  8. 1 tbsp dijon mustard
  9. 1 tsp vegetable powder
  10. 2 tbsp vegan butter
  11. 1 tbsp vegan creamer
  12. 4 oz sauerkraut
  13. 1 tbsp + 1 tsp olive oil**
  14. 1 tbsp + 1 tsp vegetable oil**
  15. Salt and pepper**
  16. *The head of garlic included in this recipe bag is for all recipes in the box this week.
  17. **Not included
  18. Please rinse and dry all produce

TOOLS

  • Medium skillet
  • Medium saucepan

INSTRUCTIONS

1
Stay gold
Peel and small dice the golden beet and yukon gold potato. Add the vegetables to a medium saucepan, cover with water, and place over high heat. Bring to a boil and cook, until the beets and potatoes are tender, about 18 to 20 minutes. Drain and then return vegetables to the pan. Smash with a fork. Stir in 1 tbsp olive oil and season well with salt and pepper.
2
Chop, chop
Peel and mince 1 garlic clove. Peel and mince the shallot. Finely chop the chives. Cut the tempeh into thin triangles, you should have 8 pieces. Rub triangles with 1 tsp olive oil and sprinkle with old bay seasoning, salt, and pepper.
3
Crispy tempeh
Place a medium skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the tempeh and sear in batches. Reduce heat to medium after 1 minute. Cook until golden brown and crisp, about 2 to 3 minutes per side. Transfer crispy tempeh to a plate and cover with foil to keep warm.
4
Pan, sauce, voila!
Return the skillet to medium-high heat and add an additional 1 tsp vegetable oil. Add the minced garlic and shallot and cook until fragrant and softened, about 1 to 2 minutes. Stir in the dijon mustard, vegetable powder, and ⅓ cup water. Bring sauce to a simmer. Cook sauce until reduced and nearly all liquid has evaporated. Remove the skillet from heat.
5
Butter me up
Immediately stir the vegan butter, vegan creamer, and chopped chives into the skillet. Season sauce with salt and pepper.
6
Serve
Divide the smashed beets and potatoes between large plates. Top with the tempeh, mustard dill sauce, and sauerkraut. Bon appetit!