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Tempeh Picatta [Vegan]

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This Tempeh Picatta dish is both beautifully presented and is great for a formal dinner party. Impress guests with some white wine and miso braised baby bok choy as a side. Enjoy white wine or red wine with this dinner.

Tempeh Picatta and White Wine & Miso Braised Baby Bok Choy

This Recipe is :

High Protein Vegan


For the Tempeh Picatta

  • ¼ Cup celery small diced
  • ¼ Cup onion Small dice
  • 3 Cloves garlic pressed
  • 2 Teaspoons fresh thyme
  • 2 Tablespoons chili powder
  • 2 Teaspoons rubbed sage
  • ½ Cup low sodium soy sauce
  • ¼ Cup cider vinegar
  • ¼ Cup water
  • Salt to taste
  • 1 8oz package tempeh (or learn how to make tempeh at home by following this recipe)
  • 1 Cup All-purpose flour, for dredging
  • 6 Tablespoons earth balance buttery spread
  • 3 Tablespoons canola oil
  • 1/3 Cup fresh lemon juice
  • ½ Cup vegetable stock
  • ¼ Cup brined capers, rinsed
  • 2 Tablespoons Extra virgin Olive Oil
  • 1/3 Cup fresh parsley chopped

For the White Wine & Miso Braised Baby Bok Choy

  • ¼ Cup canola, safflower or corn oil
  • 2 Stocks baby bok choy (cut length wise)
  • ½ Cup onion (small dice)
  • 3 Cloves garlic (minced)
  • 2 Teaspoon dry thyme
  • 1 Teaspoon Mediterranean salt
  • 2 Teaspoon white miso
  • 3 Tablespoons white cooking wine


For the Tempeh Picatta

  1. To make marinade combine herbs and liquids in a mixing bowl marinade Tempeh for 20 minutes (careful not let it go longer.) While that is marinating cut Tempeh in to fillets 3×4 inches and a half inch thick and set aside. Once done remove tempeh and dredge in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons canola oil. When butter and oil start to sizzle, add 2 pieces of tempeh and cook for 3 minutes. When tempeh is browned, using spatula, flip and cook other side for 3 minutes. Remove and transfer to plate. Repeat until all Tempeh is cooked.
  3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Add 2 tablespoons of your marinade to the pan. Return all the tempeh to the pan and simmer for 5 minutes. Remove tempeh to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over tempeh and garnish with parsley.

For the White Wine & Miso Braised Baby Bok Choy

  1. In a large skillet, heat oil on a medium high heat. Add onions and garlic. Sauté for about 2 minutes.
  2. Add bok choy turning to coat with oil, add thyme white wine and salt reduce heat to a medium low.





Ayinde currently resides in New York City as Executive Chef, and editor and Chief of i eat grass and the self-proclaimed pop- vegan community blog. Prior he was Executive Chef of the Jivamuktea Café, bringing his talents to his favorite yoga center and Organic vegan café. Ayinde is well versed in vegan fare ranging from soul food to macrobiotic (no fish), ayurvedic, raw, Street food internationale, and New American.



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17 comments on “Tempeh Picatta [Vegan]”

Click to add comment
Chrissy P
1 Years Ago

AMAZING! I feel like it could be at an upscale restaurant like Candle 79. I cook all the time and this is one of my best. A few notes:
- I let it marinate for 40-45 min and it\'s more flavorful
- What\'s the celery for? I didn\'t use it
- Instructions could be more clear by listing out ingredients, but I just winged it when I didn\'t know

My fiance\'s favorite meal that I cook!

2 Years Ago

I think the directions need to be more clear. " Mix all "herbs" and "Liquids" for marinade...does that include the onions and celery? That happened several times through out the process....Looked amazing, smelled amazing, but the taste was way too tangy (we even went easy on the lemon juice), all in all this was unfortunately a very disappointing dish.

4 Years Ago

My girlfriend and I tried this tonight... I don\'t know if we messed up, but we were very disappointed.

Raquel Reyes Dering
4 Years Ago

looks delicious check d recipe,to complicated to make d tempeh,never heard

Tonia Lloyd
4 Years Ago

That really looks delicious!!!!!

Amanda Colombani
4 Years Ago

Jay Elena

Elizabeth Shipley
4 Years Ago

Just a quick ps, we are the tempeh pioneers, having produced Betsy's Tempeh in Mich. for 9 1/2 years, still make it for friends and are now working on a tempeh incubator that could be used in restaurants and small shops making artisan tempeh for the local community

Elizabeth Shipley
4 Years Ago

This looks very similar to my recipe for glazed tempeh. If anyone would like it, feel free to email me:[email protected]

Sheryl McNeill
4 Years Ago

I love tempeh and this looks amazing. What is the celery for??

Judith Papenhuijzen
4 Years Ago

I love tempeh!


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