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Tempeh Piccata
Created by: Howcan Team
Ingredients
- 8 ounces of tempeh, cut into 1/2 inch thick slices
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 cup of vegetable broth
- 1/4 cup of fresh lemon juice
- 1/4 cup of capers, drained
- 2 tablespoons of vegan butter
- 2 tablespoons of chopped fresh parsley
Instructions
- In a shallow dish, mix 1/2 cup of flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Dredge the tempeh slices in the seasoned flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the dredged tempeh slices to the skillet and cook for 3-4 minutes on each side, or until golden brown. Remove the tempeh from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced garlic for 1 minute.
- Pour in the vegetable broth and lemon juice, and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Stir in the capers and vegan butter, allowing the sauce to thicken slightly for about 2 minutes.
- Return the cooked tempeh slices to the skillet, spooning the sauce over them, and cook for an additional 2-3 minutes to heat through.
- Sprinkle with chopped fresh parsley before serving.
- Serve the tempeh piccata hot, with your choice of side dishes, such as pasta or steamed vegetables.
Tempeh Piccata is a vegan twist on the classic Italian dish, traditionally made with veal or chicken. This plant-based version features tempeh, a fermented soybean product with a nutty flavor and firm texture. The dish is believed to have originated in Italy, where it was popularized in the 20th century. Today, it's a staple in many vegan and vegetarian restaurants, particularly in regions with a strong plant-based food culture, such as California and the Pacific Northwest. One renowned chef known for their exceptional tempeh piccata is Chef Chloe Coscarelli, who gained fame after winning the Food Network's "Cupcake Wars" and has since become a prominent figure in the vegan culinary world. Her take on tempeh piccata has been praised for its flavorful lemon-caper sauce and perfectly cooked tempeh. The key to a delicious tempeh piccata lies in the preparation of the tempeh, which should be marinated to infuse it with flavor and then pan-fried to achieve a crispy exterior while maintaining a tender interior. The tangy and savory sauce, typically made with lemon juice, capers, and vegetable broth, is also crucial to the dish's success. For those looking to explore alternative methods, some recipes call for breading and baking the tempeh for a healthier twist, while others incorporate white wine into the sauce for added depth of flavor. Whether enjoyed at a trendy vegan eatery or prepared at home, tempeh piccata offers a delightful marriage of Italian flavors and plant-based goodness.
35 min
4
320 calories
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