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!
Ingredients
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
Preparation
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