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Mustard Glazed Tempeh with Smashed Beets & Sauerkraut
2 or 4 Serving Dinner

Mustard Glazed Tempeh

with Smashed Beets & Sauerkraut

Tags: Gluten-Free, High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
25g
CARBOHYDRATES
61g
PROTEIN
28g

View Full Nutrition Label


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INGREDIENTS

  1. 10 oz Yukon Gold potatoes
  2. 1 beet
  3. 1 garlic clove
  4. 1 shallot
  5. ¼ oz fresh parsley
  6. 8 oz tempeh
  7. ¾ tsp New England spice
  8. 2 tbsp vegan butter
  9. 1 tsp Dijon mustard
  10. 2 tsp vegetable broth concentrate
  11. 2 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 nut (coconut)
Tools: Medium saucepan, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
570
FAT
25g
CARBOHYDRATES
61g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Boil the beets and potatoes

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.

2
Prepare the produce

Peel and mince the garlic. Peel and mince the shallot. Pick and finely chop the parsley leaves. Slice tempeh into 8 thin triangles.

3
Crisp the tempeh

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.

4
Finish the smashed beets

Add butter and a pinch of salt and pepper to the boiled vegetables, and mash vegetables with a fork or potato masher.

5
Make the mustard glaze

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.

6
Serve

Divide smashed potatoes and beet between large plates. Top with crispy tempeh, mustard glaze, and sauerkraut. Bon appétit!

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