Sesame Crusted Tempeh Sticks

Ingredients

• Tempeh

  16 oz or 454g

• Almond milk

  Plain

  4 tbsp or 60g

• Vegan Mayo

  Earth Balance MindfulMayo - Soy based

  2 tbsp or 28g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Sesame seeds

  Seeds, whole, dried

  4 tbsp or 36g

• Bread crumbs

  Dry, grated, seasoned

  2 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Lime juice

  Raw

  1 lime yields or 44g

• Honey

  2 tsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Preheat the oven to 350°F and line a baking sheet with wax paper or aluminum foil.
2. Slice the tempeh into equal-sized sticks. In a small bowl, whisk together the almond milk, vegan mayo, Dijon mustard, soy sauce for tempeh, red pepper flakes, black pepper, and garlic powder.
3. In another bowl, combine the sesame seeds and panko breadcrumbs. Dip the tempeh sticks into the liquid mixture, then coat them evenly with the sesame seed mixture.
4. Place the coated tempeh sticks on the prepared baking sheet and bake for 15 minutes.
5. While baking, prepare the dipping sauce by mixing the soy sauce, tahini, lime juice, honey, and a dash of red pepper flakes in a small bowl.
6. Let the tempeh cool for a few minutes before serving with the dipping sauce. Enjoy!