Go Back
+ servings
Vegan Tempeh Piccata

Vegan Tempeh Piccata

Lemony vegan Tempeh Piccata is a great dish to serve on date night or for a dinner party, but it’s easy enough for weeknights too.
Prep Time 15 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 491 kcal


  • 1 8-ounce package tempeh
  • ¼ cup unsweetened non-dairy milk
  • 1 teaspoon Dijon mustard
  • ¼ cup whole wheat flour (use all-purpose gluten-free flour, if gluten-free)
  • 2 tablespoons cornmeal
  • 1 tablespoon nutritional yeast
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 teaspoons neutral-flavored vegetable oil, divided
  • 2 medium-shallots, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 3/4 cup white wine
  • 3 tablespoons lemon juice
  • 2 tablespoons capers, drained
  • 1 tablespoon cornstarch, dissolved in 3 tablespoons warm water
  • 2 tablespoons fresh parsley, chopped


  • Cut the tempeh into 3 square (or square-ish pieces). Cut each piece into two triangles.
  • Whisk together the non-dairy milk and Dijon mustard in a small bowl.
  • Whisk together the flour, cornmeal, nutritional yeast, sea salt, and pepper in another small bowl.
  • Use one hand for the wet ingredients and the other for the dry. Dip the tempeh pieces into the non-dairy milk mixture and then dredge them through the flour mixture.
  • Heat 1 teaspoon of oil in a large pan over medium-high heat.
  • Add the tempeh to the pan and cook until golden-brown, about 5 minutes. Flip and cook the other side until golden-brown as well.
  • Remove them from the tempeh from the pan and keep warm in an oven set to low or on a covered plate.
  • Add the rest of the oil to the pan along with the shallots. Cook, stirring frequently, until they begin to brown and caramelize, about 5 minutes. Scrape down any of the breading mixture that might be left in the pan for extra flavor. Add the garlic, and cook another minute or two until it’s fragrant.
  • Add the wine, lemon juice, and capers to the pan and reduce the heat to medium. Cook for about 5 minutes, or until the liquid reduces slightly. Add the cornstarch mixture to the pan, and continue to cook until the liquid thickens, about 2 or 3 minutes. Remove from the heat.
  • Arrange the tempeh on two plates, and top with the lemon-wine sauce. Garnish with parsley and serve hot.


Calories: 491kcal