Name: Tempeh with Horseradish Crust
Prep time: 20 min
Total time: 20 min
Ingredients: 2 tsps. mayonnaise (or swap for a vegan mayo); 2 tsps. extra-virgin olive oil, plus 2 tbsps. more for sautéing; 1 tbsp. prepared white horseradish, drained; 1 bunch scallions, cut in 1-in. pieces; 1 tbsps. roughly chopped dill; 2 tsps. grated ginger; 1 egg yolk (omit, if vegan); ½ cup fresh breadcrumbs; 1 tbsp. Dijon mustard; ½ teaspoon smoked paprika; 4 tbsps. extra-virgin olive oil (reserve 2 tbsps. for sautéing); 1 lb. tempeh, cut in four portions, seasoned with salt & pepper; ¼ cup hot wasabi peas (optional); Lemon wedges, for garnish; Parsley or dill sprigs, for garnish; Salt & pepper, to taste

Instructions

Preheat broiler.
In 2 tbsps. extra-virgin olive, sauté the seasoned tempeh over medium-high heat for 1 – 2 minutes per side until browned.
In a processor, add 1 tbsp. dill, ginger, egg yolk, breadcrumbs, Dijon mustard, smoked salmon and 2 tbsps. extra-virgin olive oil and process to a paste.
Saute tempeh in 2 tbsps. olive oil, about 2 minutes on each side, until browned. Place tempeh portions on a parchment covered sheet pan. Spread each with ¼ of the horseradish paste. Score the topping with the back of a knife. Broil until browned.
Serve with a cucumber/dill salad and crushed hot wasabi peas.
Garnish with parsley or dill sprigs and lemon wedges.