Vegan lemon pepper tempeh

1.

In a medium sized baking tray mix water, lemon juice, ginger, salt, soy sauce and oil

2.

Cut tempeh into long strips about 2-3cm thick

3.

Place tempeh in baking tray and marinade for at least two hours

4.

In a mixing bowl mix together nutritional yeast and lemon pepper

5.

Pour marinade and tempeh pieces into a fry pan and bring to a simmer for 10 mins 

6.

Remove tempeh and brush well with mustard

7.

Dip tempeh into mixing bowl and with yeast and pepper

8.

Heat a few tbsp of oil in a fry pan and fry each side of tempeh until golden brown and crispy. Serve!