nutritional information

Per SERVING:

  • Calories: 320
  • Protein: 16 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 28 g
  • Sodium: 510 mg
  • Fiber: 5 g
  • Sugar: 3 g
Vegan

Tempeh Triangles with Piccata Sauce

Tempeh Triangles with Piccata Sauce

Serves 6

30 minutes or fewer

30 minutes or fewer   These make a great presentation!
Piccata Sauce
  • 1 ½ tsp. minced garlic
  • ½ cup fresh lemon juice
  • 2 cups dry white wine
  • 1 Tbs. capers, drained
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 Tbs. cornstarch dissolved in 3 Tbs. water
Tempeh Triangles
  • ½ cup soymilk
  • 1 Tbs. Dijon mustard
  • ½ cup cornmeal
  • ¼ cup all-purpose flour
  • 2 Tbs. chopped fresh sage
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2 8-oz. pkg. tempeh
  • 2 Tbs. olive oil
  • Lemon slices for garnish
  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.

 

March 2005

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comments

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

Mom - 2012-01-13 09:50:17