Tempeh Broccoli Skillet

1. Heat olive oil in a very large skillet over medium heat. Add potatoes, 1/4 teaspoon salt, and pepper to taste and stir to coat potatoes with oil and seasonings.
2. Cook about 10 minutes, stirring several times.
3. Push potatoes to the sides of the pan, leaving an empty spot in the center. Add the sesame oil to this spot. Wait a few seconds for it to get hot, and add tempeh on top of the sesame oil. Let it brown for a few minutes, then stir tempeh and potatoes together.
4. Continue to cook for 10 minutes or until potatoes and tempeh are nicely browned on all sides.
5. Cover skillet and cook for an additional 5 minutes or until potatoes are fork tender. Remove potatoes and tempeh from skillet and set aside.
6. Return skillet to medium heat, add broccoli and 1/3 cup water. Cover and let broccoli steam for 3 to 5 minutes or until fork tender. Remove from heat and stir in potatoes and tempeh.

Cheesy Ale Sauce

1. Toss shredded cheese with flour and mustard.
2. Bring beer to a boil in a small saucepan. Reduce heat and simmer 4-5 minutes or until volume is slightly reduced.
3. Add cheese mixture and salt, and whisk until cheese is melted. Return to the boil, reduce heat and simmer until thickened, whisking constantly.
4. Serve tempeh, potato, and broccoli mixture topped with cheesy ale sauce.