Prepare the tempeh: 
Steam the Holy Plantz tempeh for 10 minutes. Slice into thin schnitzel-style cutlets. Mix the soy sauce, Dijon, garlic powder, smoked paprika, and black pepper together and coat the tempeh. Let marinate while preparing everything else.

Make the mashed potatoes: 
Boil the potatoes in salted water until completely soft. Drain well and mash with vegan butter and oat milk until silky smooth. Season generously with salt and black pepper. Keep warm.

Bread the schnitzels:
In one bowl place the flour. In another bowl whisk together the chickpea flour and water to create an egg-style wash. Place the panko breadcrumbs in a third bowl. Dip each tempeh cutlet into flour, chickpea mixture and panko breadcrumbs. Press the breadcrumbs on well for maximum crunch.

Fry:
Heat about 1cm oil in a pan over medium heat. Fry the schnitzels for 3-4 minutes per side until deeply golden and crispy. Transfer to paper towels.

Bonus round - Gravy:
Cook the onions and mushrooms in olive oil until deeply browned. Stir in the flour and cook for 1 minute. Add vegetable stock and soy sauce and simmer until glossy and thick.

Serve:
Plate the creamy mashed potatoes first, top with crispy tempeh schnitzel, spoon over gravy if using, and finish with lots of black pepper and fresh lemon wedges. I feel like I'm in Tel-Aviv already!