Tempeh Triangles with Piccata Sauce

• Serves 6
• Vegan
• 15 Minutes

 

These make a great presentation!

Piccata Sauce

• 1 to 2 cloves garlic, minced (1-1/2 teaspoons)
• 2 cups dry white wine
• 1/2 cup fresh lemon juice
• 1 tablespoon capers, drained
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon cornstarch dissolved in 3 tablespoons water

Tempeh Triangles

• 1/2 cup plain soymilk
• 1 tablespoon Dijon mustard
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 2 tablespoons chopped fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 8 ounces tempeh
• 2 tablespoons olive oil
• Lemon slices, for garnish

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

 

• from:
  Vegetarian Times Fast and Easy
  Great Food You Can Make in Minutes
• by the Editors of Vegetarian Times
• Wiley 2008
• Paper; $19.95
• ISBN-10: 0470085525
• ISBN-13: 978-0-470-08552-3
• Recipe reprinted by permission.

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This page created June 2008