• Crumble or cut the tempeh into ¼-inch pieces.

In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a medium bowl, and pat dry with a paper towel. Wipe the pan dry. While the tempeh is cooking, prepare the shallots.

• Peel and thinly slice enough shallots to measure ¼ cup [½ cup]; set aside for the green beans. Finely chop enough of the remaining shallots to measure 2 tablespoons [¼ cup]. 
• Set aside half the paleo “bread crumb” blend for the green beans.

To the bowl with the tempeh, add the finely chopped shallots, arrowroot powder, and half the paleo “bread crumb” blend and season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl or cup, thoroughly mash the tempeh mixture until well combined. Alternatively, combine all the ingredients in a food processor and pulse until blended and the texture is coarse. Let cool slightly. Using wet hands, form the mixture into 2-inch balls and then flatten into ½-inch-thick rounds. 

• In a shallow bowl, season the panko with salt and pepper and spread in an even layer. 

Working with 1 tempeh tender at a time, gently press the tender into the panko, coating all sides. 

In the same pan used to soften the tempeh, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches if needed, add the tempeh tenders and cook, gently turning once, until lightly browned and heated through, 3 to 4 minutes per side. Gently transfer to a paper-towel-lined plate and season with salt and pepper. Add more oil between batches if needed. Wipe out the pan. While the tempeh tenders are cooking, prepare the remaining ingredients.

• Trim the stem ends from the green beans if needed.
• Zest the lemon and juice half, keeping the zest and juice separate. Cut the remaining half into wedges for garnish. [Zest and juice 1 lemon; cut the remaining lemon into wedges.]
• In a small bowl, stir together the BBQ sauce blend and 1 tablespoon [2 TBL] water; season to taste with salt and pepper. Set aside for serving.

In the same pan used for the tenders, warm 1 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the thinly sliced shallots, season with salt and pepper, and cook until starting to soften, 1 to 2 minutes. Add the green beans, season with salt and pepper, and cook, stirring occasionally, until the beans are crisp-tender and the shallots start to caramelize, 3 to 4 minutes. Stir in 1 tablespoon [2 TBL] lemon juice and cook until almost evaporated, 1 to 2 minutes. 

Remove from the heat and stir in the lemon zest, remaining paleo “bread crumb” blend, and as much nutritional yeast as you like. Season to taste with salt and pepper. 

Transfer the tempeh tenders and green beans to individual plates. Serve the BBQ sauce blend for dipping and the lemon wedges on the side.