the appetizer:

The Editors of the Vegetarian Times bring you their favorites in Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes, including recipes for Cheese Beignets; Edamame Succotash; and Tempeh Triangles with Piccata Sauce.

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Tempeh Triangles with Piccata Sauce

Tempeh Triangles with Piccata Sauce

 

These make a great presentation!

Piccata Sauce

Tempeh Triangles

1 To make Piccata Sauce: Roast garlic in dry skillet over medium heat for 20 seconds. Add wine, lemon juice, capers, salt and pepper; cook about 10 minutes. Stir in cornstarch mixture; cook 3 to 5 minutes. Remove from heat, and set aside.

2 To make Tempeh Triangles: Whisk together soymilk and mustard in medium-sized bowl. Combine cornmeal, flour, sage, salt and pepper on wax paper.

3 Cut each tempeh piece into 3 squares, for 6 squares total. Cut each square into 2 triangles. Dip triangles in soymilk mixture, dredge in cornmeal mixture and set aside.

4 Heat 1 tablespoon oil in large skillet over medium-high heat. Cook half of the tempeh triangles about 3 minutes per side, and remove. Add remaining oil to skillet, and repeat.

5 Arrange tempeh triangles on serving plates, and top with sauce. Garnish with lemon slices.

Per Serving, 320 cal; 16g prot; 109 total fat (\.5g sat. fat); 28g carb; Omg chol; 510mg sod; 5g fiber; 3g sugars

 

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This page created June 2008