Tempeh Triangles with Piccata Sauce

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30 minutes or fewer

These make a great presentation!

  • SERVINGServings

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
  • Lemon slices for garnish

Preparation

  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

  • Serving Size: Serves 6
  • Calories: 320
  • Carbohydrate Content: 28 g
  • 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