Mustard Glazed Tempeh

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 2/3 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!