Tempeh Creton

Instructions

1. In a food processor, finely chop the tempeh.
2. In a saucepan over medium-high heat, sauté the onion and garlic in olive oil until softened. Reduce heat to low.
3. Add the chopped tempeh, lentils, soy sauce, Dijon mustard, sugar, vegetable broth, and breadcrumbs. Cook for another 2 minutes.
4. Transfer the mixture to a blender or food processor and blend until smooth and spreadable.
5. Adjust texture as needed:
   • Add breadcrumbs if the mixture is too thin
   • Add vegetable broth if it is too thick
6. Press into a container and refrigerate for at least 6 hours before serving.

Serving Suggestion

Serve spread on fresh country bread.