Tuesday, June 2, 2015

Recipe: Tempeh Piccata

While I have used tempeh in the past, either in a "meatloaf" or as marinated strips in a vegan BLT, this was the first recipe I made that focused primarily on the tempeh. I was very impressed with how it turned out, and my children enjoyed it as much as I did.
 
I've made the recipe numerous times since then. I like to serve it with mashed potatoes and green beans (as a mom of 3, I like to keep things simple). The tempeh is very tender, perfect for the kids to eat without any problems. Even my 10 month old with just 2 bottom teeth chews it up (or gums it up) just fine. My husband also likes it and so this recipe has made its way into our permanent family recipe book.

 

Tempeh Piccata
Recipe Source: Chloe's Kitchen, by Chloe Coscarelli

1 8-ounce package tempeh, thinly sliced
4 Tbsp. olive oil, divided
1 onion, chopped
2 cloves garlic, minced
sea salt
black pepper
1 c. vegetable broth
1 Tbsp. cornstarch
2 Tbsp. water
3 Tbsp. lemon juice
2 Tbsp. vegan margarine (I use Earth Balance)
2 Tbsp. drained capers
2 Tbsp. chopped Italian parsley (optional)

Fill a large pot with enough water to reach the bottom of a steamer basket. Place the tempeh slices in the basket, cover, and steam of 20 minutes. Check the pot occasionally and add more water if necessary. Steaming the tempeh will remove its bitterness.

In a large nonstick skillet, heat 2 Tbsp. oil over medium high heat and arrange tempeh pieces in the skillet. Using tongs or a spatula to flip the pieces, cook tempeh on each side, for 5 minutes, or until nicely browned. Transfer to a plate.

In the same skillet, heat remaining 2 Tbsp. oil over medium-high heat and sauté onions until soft. Add garlic and let cook a few more minutes. Season with salt and pepper. Very carefully and slowly add the broth to the skillet, so the oil doesn't spatter. Reduce the heat to medium and let the broth bubble down for 1 to 2 minutes.

Whisk together cornstarch and water in a small bowl and slowly drizzle it into the skillet, mixing continuously until sauce thickens. Add the tempeh to the skillet and reduce the heat to low. Add lemon juice and let simmer for a few minutes, turning the tempeh midway. Turn off the heat and stir in margarine, capers, and parsley until margarine is melted and incorporated. Season again with salt and pepper.


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