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Tempeh Picatta [Vegan]

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 :

Dairy FreeHigh ProteinVegan

Ingredients

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

Preparation

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.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Plant-based Meat

 

COOKBOOK DETAILS


photo

A life long vegan, and professional vegan chef for 12+ years is one of the few walking advertisement for his own talents. A fourth generation entrepreneur at are 20 he co-founded Hillside Quickies Vegan Restaurant chain in Seattle, he was Chef/Owner and creative force behind a ground breaking menu of burgers, sandwiches and wraps. Ayinde grew the business to become the corner stone of a now 4 location chain and was one of the most favorably reviewed restaurants in the Pacific Northwest, vegan or not. Ayinde currently resides in New York City as Executive Chef, and editor and Chief of ieatgrass.com 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. Twitter: @Ayinde Facebook.com/ieatgrass


 

 

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17 comments on “Tempeh Picatta [Vegan]”

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Jeanne
7 Months Ago

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


Reply
Raquel Reyes Dering
9 Months Ago

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


Reply
Tonia Lloyd
9 Months Ago

That really looks delicious!!!!!


Reply
Amanda Colombani
9 Months Ago

Jay Elena


Reply
Elizabeth Shipley
9 Months 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


Reply
Elizabeth Shipley
9 Months Ago

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


Reply
Sheryl McNeill
9 Months Ago

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


Reply
Judith Papenhuijzen
9 Months Ago

I love tempeh!


Reply
Beth
11 Months Ago

This recipe follows almost word for word this recipe for Chicken Piccata from 2004 (http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html). It looks like the author just took out the word chicken and wrote tempeh. While originality isn\'t required for a great dish, it is a bit disheartening that they couldnt even right up their own adaption of the recipe...


Reply
Claire
1 Years Ago

I'll add my query ... where is the recipe? I tried clicking any link I could think of, then tried the "Search" entering Tempeh Picatta. But nothing showed up.


Reply
stephanie
30 Jan 2014

You have to click on the highlighed name of the dish in the descriptive paragraph to get to the recipe



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