Roasted Tempeh With a Creamy Dijon Sauce

For the Tempeh:

1 lb. tempeh, cut into 4 portions

1 1/2 cups vegetable stock

1/2 cup wheat-free tamari

1/8 cup rice vinegar

2 bay leaves

2 Tbsp. finely chopped fresh rosemary

3 garlic cloves, minced

Bring a medium pot of water to a boil and drop in the tempeh. Cook for about 10 minutes. (Tempeh has a mildly bitter flavor that boiling will remove.)

Meanwhile, mix together the vegetable stock, tamari, rice vinegar, bay leaves, rosemary, and garlic.

Place the tempeh in a baking pan and pour the liquid mixture on top. Bake, uncovered, for 30 to 40 minutes in a 350°F oven, turning once halfway through. Remove from the oven but leave the tempeh in the pan to soak up the remainder of the liquid while it cools to ensure moist tempeh.

After the liquid is absorbed (or pour it off if there is too much left), reheat in the oven until slightly browned on the edges, about 10 minutes or so.

For the Dijon Sauce:

1/2 cup grainy Dijon mustard

1/2 cup cider vinegar

1/4 cup soy milk

2 Tbsp. maple syrup

2 Tbsp. honey

Mix together all the ingredients in a small saucepan over medium heat and bring to a simmer.

Cook for 20 minutes, until slightly thickened, stirring frequently.

Make mashed potatoes as you normally would, adding prepared vegan horseradish, as well as soymilk, and earth balance and seasoning with salt and pepper.

Saute spinach with a tiny bit of olive oild and salt and pepper.

Assemple on plate with potato first, then spinach, then tempeh and pour sauce on tempeh and around plate.