catnip13 (catnip13) wrote in vegancooking,

Tempeh Piccata

This is a Weight Watchers recipe that just happpens to be vegan. So nice when I don't have to figure out points on my own recipes. It was oh so yummy, and pretty too.

1 Tbsp olive oil 
8 oz tempeh, cut into 8 triangles (I used 3 grain) 
1/4 cup fresh lemon juice, squeezed from 2 lemons 
1 Tbsp lemon zest 
1/2 cup vegetable broth, or water 
1 Tbsp capers, small 
1/4 tsp table salt 
1/4 tsp black pepper, freshly ground 
1 Tbsp arrowroot powder 
1/4 cup parsley, fresh, chopped  

Heat oil in a large skillet and brown the tempeh. Remove it from the heat and put the tempeh in a 200 degree oven while you make the sauce.

Add lemon juice, zest, broth, capers, salt and pepper to the same skillet. Bring to boil and reduce heat. Pull out 2 tbs of liquid and mix it with the arrowroot powder untill lumps dissapear then add the mixture back to the skillet. (I needed to add more water several times in this process). Stir and cook until sauce thickens. Add tempeh back to the pan and stir together. Serve with 1/2 cup whole wheat pasta and kale sauteed with garlic, onions and lemon juice. Yum.

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