Tempeh Cutlets Provençal Recipe | Vegetarian Times Skip to main content

Tempeh Cutlets Provençal

Typical tempeh preparation calls for the soybean cake to be marinated and steamed before cooking. Here, pouring a hot marinade over the slices does both in a single step. Serve these cutlets with whole-wheat pasta or brown rice to round out the plate.



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1 8-oz. pkg. tempeh, cut widthwise into 2 cutlets
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½ cup white wine
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1 Tbs. herbes de Provence
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1 Tbs. olive oil
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2 cloves garlic, crushed
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⅛ tsp. ground black pepper
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½ large red bell pepper, chopped (½ cup)
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¼ cup smooth tomato sauce
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2 Tbs. capers, rinsed and drained
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⅛ tsp. sugar
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½ cup fresh basil, chopped, plus more for garnish


1. Place tempeh slices in large baking dish. Bring wine, herbes de Provence, oil, garlic, and pepper to a boil in small saucepan. Pour over tempeh, cover, and refrigerate 4 hours, or overnight.
2. Preheat oven to 400°F. Coat baking sheet with cooking spray. Remove tempeh from marinade, and place on baking sheet, reserving marinade. Spray top of cutlets with cooking spray, and bake 15 minutes. Flip tempeh, spray again with cooking spray, and bake 15 minutes more, or until edges are golden.
3. Meanwhile, strain reserved marinade into small saucepan. Bring to a boil, and add bell pepper. Simmer 5 to 7 minutes, or until bell pepper is softened and liquid is nearly absorbed. Add tomato sauce, capers, and sugar, and season with salt and pepper, if desired. Simmer 10 minutes over low heat, or until sauce is thick. Stir in basil.
4. Place tempeh on plates, and divide sauce between servings. Garnish with basil sprigs, if desired.

Nutrition Information: 

23 g
Total Fat: 
20 g
Saturated Fat: 
3.5 g
20 g
0 mg
434 mg
3 g
3 g
Serves 2

Comments on this Recipe

This is one of my all-time favorite recipes. Absolutely scrumptious!

Delicious Recipes Awesome effort Keep up the good work

This is such a fantastic recipe! The sauce is so good that I plan to double it next time I make it, just so I have more to put over my pasta.

tempeh cutlets provencal

I lived in Provence, and was skeptical that this would really taste Provencal. But I was pleasantly surprised. This is FANTASTIC! I would agree to double the sauce recipe.