Tempeh Piccata

May 31, 2009

30 min or less active, 30 min or less total, main, spring, vegan, winter

Information

Servings: 6
Time: Less than 30 minutes active and total
Price: ~$17.00 total; ~$2.85 per serving
Nutrition (per serving):
Calories: 309
Protein: 17.1g
Fat: 1.3g
Saturated fat: 1.3g
Carbohydrates: 30.2g
Fiber: 0.6g
Sodium: 358.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 1 clove of garlic, minced
• 1/2 cup fresh lemon juice (about 2 large or 4 medium)
• 2 cups dry white wine (I used Chenin Blanc/Chardonnay blend, but you could also use Sauvignon Blanc)
• 1 Tbsp capers, drained and rinsed well
• 1/4 tsp SnP, each
• 1 Tbsp cornstarch dissolved in 3 Tbsp water
• 1/2 cup soymilk
• 1 Tbsp Dijon mustard
• 1/2 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 2 Tbsp fresh sage, chopped finely
• 1/2 tsp SnP, each
• 2 8oz packages of tempeh
• 1 Tbsp EVOO, divided

Preparation

1. Add garlic to a small pot heating over medium heat. Saute constantly for about 20-30 seconds. Do not let it burn! Add the remaining ingredients except the cornstarch. Cook about 10 minutes and do not boil. Stir is dissolved cornstarch and cook another 5 minutes. Remove from heat and set aside.
2. While the sauce is cooking you can start on the tempeh. Whisk together the soymilk and mustard in a shallow dish. Combine the cornmeal, flour, sage and SnP in a second shallow dish.
3. Lay each tempeh piece flat in landscape format and cut vertically into three equal portions. Then cut each square on a hard diagonal into two pieces. In the end you should have 12 pieces.
4. Heat a skillet over medium heat and add 1/2 Tbsp EVOO. Dip six of the triangles into the soymilk mixture then dredge in the flour mixture. Add to the skillet and cook on each side for 3-5 minutes. If the pan gets dry, spray the triangles with cooking spray. Repeat with the remaining EVOO and tempeh.