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Tempeh Triangles with Piccata Sauce

30 minutes or fewer
 
These make a great presentation!

Ingredients: 

Ingredient Set Name: 

Piccata Sauce

Ingredients: 

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1 ½ tsp. minced garlic
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½ cup fresh lemon juice
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2 cups dry white wine
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1 Tbs. capers, drained
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½ tsp. salt
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½ tsp. black pepper
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1 Tbs. cornstarch dissolved in 3 Tbs. water

Ingredient Set Name: 

Tempeh Triangles

Ingredients: 

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½ cup soymilk
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1 Tbs. Dijon mustard
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½ cup cornmeal
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¼ cup all-purpose flour
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2 Tbs. chopped fresh sage
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½ tsp. salt
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¼ tsp. black pepper
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2 8-oz. pkg. tempeh
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2 Tbs. olive oil

Instructions: 

  1. To make Piccata Sauce: Roast garlic in skillet over medium heat, 20 seconds. Add lemon juice, wine, 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 bowl. Combine cornmeal, flour, sage, salt and pepper on wax paper.
  3. Cut each tempeh piece into 3 squares. Cut each square into 2 triangles. Dip triangles in soymilk mixture, dredge in cornmeal mixture and set aside.
  4. Heat 1 Tbs. oil in large skillet over medium-high heat. Cook half tempeh triangles about 3 minutes per side. Add remaining oil, and repeat.
  5. Arrange tempeh triangles on serving plates, and top with sauce. Garnish with lemon slices.

 

Nutrition Information: 

Calories: 
320
Protein: 
16 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
28 g
Cholesterol: 
mg
Sodium: 
510 mg
Fiber: 
5 g
Sugar: 
3 g
Yield: 
Serves 6

Comments on this Recipe

Hello dear - I thought of you when I saw this recipe and the other one I will be sending. Love ya, Mom

Made a modification as "sauce" came out very sour. Once you finish frying the tempeh, add remaining milk mixture to sauce, mix well and pour over tempeh. Then continue cooking for another 5-7 mins to reduce liquid and thicken the sauce. Much better! Also used whole milk in place of soymilk. Overall it was very good.