Dijon Mustard Vegetable Stock

Dijon Mustard Vegetable Stock

Ingredients:
2 tbsp Dijon mustard
1 garlic clove, crushed

Directions:
1
1 tsp white miso Set up a steamer and bring the water to a simmer. Slice
the tempeh into eight sticks ½ in/12 mm thick and 4 to
1½ cups/170 g panko or
5 in/10 to 12 cm long. Steam them for 5 minutes over boiling
other dry bread crumbs
water to moisten them. Drain them on a paper towel/
Canola oil or
absorbent paper and pat dry.
vegetable oil spray
2
In a large bowl, whisk together the flour, yeast, baking
8
MAKES STICKS powder, salt, and pepper. In a cup, whisk together the stock,
mustard, garlic, and miso. Spread the crumbs on a plate.
Whisk the wet mixture into the flour mixture, then dredge
the tempeh in it, and roll each slice in panko. Place the
panko-coated pieces on a plate.
3
In a large frying pan, pour enough oil in the bottom to
generously coat it. Heat the oil over high heat until shimmer-
ing, then add the tempeh pieces. When the oil returns to a
sizzle, lower the heat to medium. Turn the pieces when they
are crisp and browned. Alternatively, preheat the oven to
425°F/210°C/gas 7. Place a heavy baking sheet/tray in the
oven for 5 minutes. Take out the sheet/tray, coat with oil
spray, place the tempeh on the sheet/tray, and spritz the
tempeh. Bake for 15 minutes, until lightly browned and crisp.
42
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PANTRY
STAPlES
If you crave something with the heft and chew of
1 cup/250 g red lentils,
soaked overnight sausage, look no further. Liquid smoke gives these
chewy, high-protein links a meaty quality, and you
1 cup/155 g rolled oats
will love them with your morning scramble, or
½ cup/60 g unbleached