Mustard Glazed Tempeh
with Smashed Beets & Sauerkraut
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- 10 oz Yukon Gold potatoes
- 1 beet
- 1 garlic clove
- 1 shallot
- ¼ oz fresh parsley
- 8 oz tempeh
- ¾ tsp New England spice
- 2 tbsp vegan butter
- 1 tsp Dijon mustard
- 2 tsp vegetable broth concentrate
- 2 tbsp vegan sour cream
- 4 oz sauerkraut
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Peel and dice the potatoes and beet. Add diced potatoes and just ½ cup diced beet to a medium saucepan and cover with water. Bring to a boil and cook until beet is tender, 18 to 20 minutes. Drain and return boiled vegetables to the saucepan, off heat. TIP: Save any remaining beet for your own use.
Peel and mince the garlic. Peel and mince the shallot. Pick and finely chop the parsley leaves. Slice tempeh into 8 thin triangles.
Heat 1 tbsp vegetable oil in a medium skillet over medium-high heat. Add sliced tempeh and sprinkle with New England spice. Cook until crispy, 2 to 3 minutes per side. Transfer crispy tempeh to a plate and cover with foil to keep warm. TIP: We will use this skillet again in a later step.
Add butter and a pinch of salt and pepper to the boiled vegetables, and mash vegetables with a fork or potato masher.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Add minced garlic and minced shallot and cook until softened, 1 to 2 minutes. Add Dijon mustard, vegetable broth concentrate, sour cream, and ⅔ cup water, stir, and bring to a simmer. Cook mustard glaze until thickened, 1 to 2 minutes. Add chopped parsley and stir.
Divide smashed potatoes and beet between large plates. Top with crispy tempeh, mustard glaze, and sauerkraut. Bon appétit!