The original recipe for this Tempeh Piccata comes from the lovely Chloe Coscarelli. It has become a family favorite now, so I felt I just had to bring it to your attention. In case you haven't discovered her on your own, Ms. Coscarelli has written several vegan cookbooks and is a fellow alum of The Natural Gourmet Institute. Her recipes are well-tested, approachable, and delicious.
Tempeh, found in many grocery stores today, is made from fermented, whole soybeans, so it's an easy and healthy way to get your plant-based protein. In this recipe, the tempeh is prepared in a similar way to traditional piccata but without the cruelty of chicken or veal. It uses lots of mouth-puckering lemon, salty capers, and garlic in a velvety sauce. While it looks and tastes like you spent hours in the kitchen, it's simple to prepare. With accents of vibrant green, interesting shapes and an aroma that will make you feel like you are in an Italian restaurant, Tempeh Piccata is a terrific dish to make for the special people in your life. Serve with mashed or roasted potatoes and a green vegetable, like Roasted Broccoli and Garlic. This recipe instructs you to pan-fry the tempeh but you could also bake at 400ºF on a parchment-lined pan drizzled with a little oil for about 15 minutes or until browned. When done, add tempeh to the pan and combine with sauce.
Line a baking tray with parchment paper. Lay tempeh on a cutting board horizontally and cut into three equal pieces. Take each piece and carefully slice it in half, widthwise, making thin cutlets. Slice each diagonally to make triangle-shaped cutlets. Place water and tamari in a small pot over medium heat. Add the tempeh and simmer for 10 minutes. This important step ensures that the firm tempeh “blooms” or opens up and gets infused with flavor. When done, remove tempeh from liquid and lay on a paper towel to dry. Discard the liquid.
Heat 2 tablespoons of the oil in a large pan. Arrange tempeh in a single layer in the pan with enough room to flip the pieces over. Do this in two batches if necessary. Fry on medium-high heat until browned, about 3 minutes per side. Remove cutlets from pan and set aside.
Reduce heat and add the remaining 2 tablespoons of oil and the vegan butter. Swirl the butter to melt. Add the onion and salt. Cook until soft and translucent, about 8 minutes. Add garlic and cook a few minutes more, being careful not to brown the garlic. Add the broth and let simmer for a few minutes.
In a small bowl, stir together the cornstarch and a couple of tablespoons of hot broth from the pan to make a slurry. When the cornstarch is dissolved, drizzle it back into the pan while whisking with a fork or wire whisk. Add the lemon juice and capers, and continue to whisk until sauce has thickened. Transfer tempeh back into the pan and cover with sauce. Let simmer gently for a few minutes until the tempeh picks up the flavors of the sauce and is heated through. Remove pan from heat and sprinkle with parsley. Serve immediately.
Line a baking tray with parchment paper. Lay tempeh on a cutting board horizontally and cut into three equal pieces. Take each piece and carefully slice it in half, widthwise, making thin cutlets. Slice each diagonally to make triangle-shaped cutlets. Place water and tamari in a small pot over medium heat. Add the tempeh and simmer for 10 minutes. This important step ensures that the firm tempeh “blooms” or opens up and gets infused with flavor. When done, remove tempeh from liquid and lay on a paper towel to dry. Discard the liquid.
Heat 2 tablespoons of the oil in a large pan. Arrange tempeh in a single layer in the pan with enough room to flip the pieces over. Do this in two batches if necessary. Fry on medium-high heat until browned, about 3 minutes per side. Remove cutlets from pan and set aside.
Reduce heat and add the remaining 2 tablespoons of oil and the vegan butter. Swirl the butter to melt. Add the onion and salt. Cook until soft and translucent, about 8 minutes. Add garlic and cook a few minutes more, being careful not to brown the garlic. Add the broth and let simmer for a few minutes.
In a small bowl, stir together the cornstarch and a couple of tablespoons of hot broth from the pan to make a slurry. When the cornstarch is dissolved, drizzle it back into the pan while whisking with a fork or wire whisk. Add the lemon juice and capers, and continue to whisk until sauce has thickened. Transfer tempeh back into the pan and cover with sauce. Let simmer gently for a few minutes until the tempeh picks up the flavors of the sauce and is heated through. Remove pan from heat and sprinkle with parsley. Serve immediately.
