Tempeh Fries with Horseradish-Dill Mayonnaise

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. Photos by Hannah Kaminsky.

Serves: 4

• 1 tablespoons olive oil
• 1 1/2 tablespoons reduced-sodium soy sauce
• One 8-ounce package tempeh, any variety,
  cut into 1/2-inch-thick strips crosswise
• 1 teaspoon chili powder or jerk seasoning blend, or to taste

Horseradish-dill mayonnaise:

• 1/4 cup vegan mayonnaise or cashew cream
• 2 tablespoons plain unsweetened nondairy milk
• 1 tablespoon prepared horseradish, more or less to taste
• 2 to 3 teaspoons lemon or lime juice, to taste
• 2 tablespoons minced fresh dill, plus more for garnish

Heat the oil and soy sauce in a wide skillet. Add the tempeh, stirring quickly to coat. Sprinkle the seasoning blend in evenly and stir to combine with the tempeh.

Sauté the tempeh over medium-high heat, stirring gently and frequently, until golden and crisp, on most sides.

Meanwhile, combine the mayonnaise, nondairy 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, with the mayonnaise in a small bowl. Garnish with sprigs of dill, if you’d like. Serve at once.

• Here are more tempeh recipes.
• Here are more tasty vegan appetizers.
• For more healthy snacks, visit Snacks and Dips.