About the Recipe
Tempeh is a fantastic source of plant based protein and it is inexpensive! Tempeh also has a long shelf life so you can stock up and enjoy this meal often. Let's dive in.
Ingredients
2 packages of tempeh, cut in half, sliced in half, then cut into triangles
For the sauce
1 shallot, finely chopped
4 cloves garlic, minced
1 cup of veg stock
½ cup dry white wine
4 tbsp vegan butter
1 tbsp lemon juice
Zest from one lemon
¼ cup of capers (drained)
Salt and pepper to taste
For the mashed
3 lbs Yukon gold potatoes, washed and quartered
6 tbsp vegan butter
¾ cup (or more) Soy milk
2 tsp garlic powder
2 tsp salt
Fresh ground pepper
Preparation
Mashed
To a pot, add your potatoes and cover with water until just slightly above the potatoes. Add 1 tsp of salt.
Bring the pot to a boil (keep an eye on it so it doesn’t boil over!)
Boil for about 15 minutes until the potatoes are tender.
Drain the potatoes and add them back to the pot.
Mash them with a masher and then add the 1 tsp of salt, pepper, garlic powder, butter, and milk.
Stir in and then mash again. Depending on your preference, you may need to add a bit more milk or butter (or both) to the potatoes.
When satisfied, cover the pot and make your piccata.
Piccata
Heat a large skillet over medium heat. Add a good extra virgin olive oil to pan. Once warm, add the tempeh triangles.
Cook tempeh on both sides until a light golden color, about 3 minutes each side.
Remove from pan and place on dish on the side.
To the skillet add some EVOO and 1 tbsp of butter. Once butter is melted, add the shallots.
Cook the shallots until they begin to caramelize and then add the garlic. Cook for an additional minute.
Next add the stock and the wine. Whisk in 2 tbsp of butter until creamy.
Now stir in the lemon juice, zest, and capers and allow to cook for 3-5 minutes.
Add the tempeh back to the pan and allow to simmer for about 10 minutes so the flavors meld together. Add the remaining tbsp of butter and salt and pepper to taste (be sure to taste the sauce before adding salt).
Serve the piccata over the mashed with a side of green beans.