Tempeh en Croûte with Mustard and Herbs

Bring a large saucepan of salted water to the boil and add the tempeh portions.

Blanch the tempeh for 10 minutes.

Drain and pat thoroughly dry with kitchen paper.

While the tempeh dries, mince the garlic and shallot, chop all the herbs, make the breadcrumbs, and measure the remaining ingredients.

Whisk together the Dijon mustard, wholegrain mustard, crème fraîche, half the garlic, and a pinch of salt in a shallow bowl. Combine the breadcrumbs, parsley, tarragon, thyme, melted butter, remaining garlic, salt, and pepper in a second bowl and mix until the crumbs are evenly coated.

Coat each tempeh portion thickly on all sides with the mustard mixture, pressing firmly so it adheres. Press the herb-breadcrumb mixture onto all surfaces, again pressing firmly to form a compact crust.

Cover and refrigerate the crusted tempeh for at least 30 minutes and up to 4 hours to allow the crust to bond.

Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. Heat the olive oil in an oven-safe skillet over medium-high heat until shimmering.

Sear each tempeh portion on its two flat sides for 2 minutes per side until the crust is deep golden — you will hear a steady sizzle throughout.

Transfer the skillet to the oven and roast for 15 minutes until the crust is uniformly golden and fragrant and the tempeh is heated all the way through.

Transfer the tempeh to a warm plate and tent loosely with foil.

Return the skillet to medium heat, add the shallot, and cook for 2 minutes until softened and translucent.

Pour in the white wine and let it reduce for 3 minutes, scraping up any browned bits, until only about 3 tablespoons remain.

Add the vegetable stock and simmer for 4 minutes until the sauce coats the back of a spoon.

Remove from the heat, stir in the apple cider vinegar, and adjust seasoning.

Spoon the pan sauce onto warmed plates, set the tempeh en croûte on top, and serve immediately.