Preheat oven to 350 degrees. Slice tempeh in thick slices. Coat them in mustard sauce. Sprinkle with dried chives. Bake for 12 minutes.
In a medium frying pan fry one cup chopped kale, one cup chopped cabbage, and one cup chopped carrots.
Use a good quality pan and fry on medium heat to eliminate the need for cooking oil.
On a large plate put kale, carrots, and cabbage stir fry first. Add tempeh on top. Add cherry tomatoes and hemp seeds. Drizzle with more mustard dressing.
get the hot spicy creamy mustard sauce recipe below