Tempeh Triangles with Piccata Sauce

These can be on the table in 30 mintues or less and make a pretty presentation!…

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These can be on the table in 30 mintues or less and make a pretty presentation!



Piccata sauce

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

Tempeh triangles

  • 1/2 cup soymilk
  • 1 Tbs. Dijon mustard
  • 1/2 cup cornmeal
  • 1/4 cup all-purpose flour
  • 2 Tbs. chopped fresh sage
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 2 8-oz. pkg. tempeh
  • 2 Tbs. olive oil


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.

To make Tempeh Triangles: Whisk together soymilk and mustard in bowl. Combine cornmeal, flour, sage, salt and pepper on wax paper.

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.

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.

Arrange tempeh triangles on serving plates, and top with sauce. Garnish with lemon slices.

Nutrition Information

  • Calories 320
  • Carbohydrate Content 28 g
  • Cholesterol Content 0 mg
  • Fat Content 10 g
  • Fiber Content 5 g
  • Protein Content 16 g
  • Saturated Fat Content 1 g
  • Sodium Content 510 mg
  • Sugar Content 3 g