Mustard Glazed Tempeh with Smashed Beets & Sauerkraut

Mustard Glazed Tempeh

with Smashed Beets & Sauerkraut

dinner

Dinner Tempeh Root Vegetables Nuts Hearty Vegetables American High-Protein Gluten-Free <600 Calories Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
16g
CARBOHYDRATES
57g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 red beet
  2. 10 oz Yukon Gold potatoes
  3. 1 garlic clove
  4. 1 shallot
  5. ¼ oz fresh parsley
  6. 8 oz tempeh
  7. 1 tsp New England spice
  8. 2 tbsp vegan butter
  9. 1 tsp Dijon mustard
  10. 1 tsp vegetable broth concentrate
  11. 1 tbsp vegan sour cream
  12. 4 oz sauerkraut
  13. 1 tbsp + 1 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Medium saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Boil the beets and potatoes

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.

2
Prepare the produce

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.

3
Crisp the tempeh

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.

4
Finish the smashed beets

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.

5
Make the mustard glaze

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.

6
Serve

Divide smashed beets between large plates. Top with crispy tempeh, mustard glaze, and sauerkraut. Bon appetit!