Mustard Glazed Tempeh
with Smashed Beets & Sauerkraut
- 1 red beet
- 10 oz Yukon Gold potatoes
- 1 garlic clove
- 1 shallot
- ¼ oz fresh parsley
- 8 oz tempeh
- 1 tsp New England spice
- 2 tbsp vegan butter
- 1 tsp Dijon mustard
- 1 tsp vegetable broth concentrate
- 1 tbsp vegan sour cream
- 4 oz sauerkraut
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Medium saucepan
- Large nonstick skillet
Peel and dice the beet and potatoes. Add just ½ cup (1 cup) of diced beet and all of the diced potatoes to a medium saucepan, cover with water, and place on high heat. Bring to a boil and cook until the beet is tender, about 18 to 20 minutes. Drain and return the boiled beet and boiled potatoes to the saucepan, off of the heat.
Peel and mince the garlic. Peel and mince the shallot. Pick the parsley leaves from the stems and finely chop. Slice the tempeh into 8 (16) thin triangles.
Heat a medium skillet over medium high heat with 1 tbsp (2 tbsp) vegetable oil. Once hot, add the sliced tempeh and sprinkle with New England seasoning. Cook until crispy, about 2 to 3 minutes per side. Transfer the crispy tempeh to a plate and cover with foil to keep warm.
Add the butter and a pinch of salt and pepper to the boiled beet and boiled potatoes. Mash well with the back of a fork or a potato masher.
Return the skillet to medium-high heat with 1 tsp (2 tsp) vegetable oil. Add the minced garlic and minced shallot and cook until fragrant and softened, about 1 to 2 minutes. Stir in the Dijon mustard, vegetable broth concentrate, sour cream, and ⅓ cup (⅔ cup) water, and bring sauce to a simmer. Cook until the glaze is thickened, about 1 to 2 minutes. Stir in the chopped parsley.
Divide smashed beets between large plates. Top with crispy tempeh, mustard glaze, and sauerkraut. Bon appetit!