Mustard Glazed Tempeh

Peel and small dice the golden beets and yukon gold potatoes. 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 2 tbsp olive oil and season well with salt and pepper.

Peel and mince 2 garlic cloves. Peel and mince the shallot. Finely chop the chives. Cut the tempeh into thin triangles, you should have 8 pieces. Rub triangles with 2 tsp olive oil and sprinkle with old bay seasoning, salt, and pepper.

Place a medium skillet over medium-high heat and add 2 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.

Return the skillet to medium-high heat and add an additional 2 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 ⅔ cups water. Bring sauce to a simmer. Cook sauce until reduced and nearly all liquid has evaporated. Remove the skillet from heat.

Immediately stir the vegan butter, vegan creamer, and chopped chives into the skillet. Season sauce with salt and pepper.

Divide the smashed beets and potatoes between large plates. Top with the tempeh, mustard dill sauce, and sauerkraut. Bon appetit!