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.
Ingredients
- 1 8-ounce package tempeh
- ¼ cup unsweetened, plain 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
- ¾ 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
Instructions
- 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 the pieces 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.