If your meal needs just a little extra something in the protein department, but not necessarily a filling main dish, this is a nice choice. It also works well as an appetizer. These fries can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Adapted from Vegan Express. ^[1]

Serves: 4

• 2 tablespoons olive oil
• 2 tablespoons reduced-sodium soy sauce
• One 8-ounce package tempeh, any variety
• 1 teaspoon cajon or jerk seasoning blend, or to taste

Horseradish-dill mayonnaise:

• 1/4 cup vegan mayonnaise
• 2 tablespoons rice milk
• 1 tablespoon prepared horseradish, more or less to taste
• 2 to 3 teaspoons lemon or lime juice, to taste
• 1/4 cup minced fresh dill

Heat the oil and soy sauce in a wide skillet. Add the tempeh, stirring quickly to coat. Sauté over medium-high heat, stirring gently and frequently, until golden and crisp, about 7 minutes.

Meanwhile, combine the mayonnaise, rice milk, horseradish, and lemon juice in a small serving bowl and whisk together until smooth. Stir in the dill.

Once the fries are done, remove them from the skillet and arrange on a platter. Serve at once, passing around the sauce.

• Here are more tempeh recipes. ^[2]
• Here are more tasty vegan appetizers. ^[3]
• For more healthy snacks, visit Snacks and Dips ^[4].