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Tempeh Picatta

This Tempeh Picatta dish is both beautifully presented and is great for a formal dinner party. Impress guests with some white wine & 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

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

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

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.

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.

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8 comments on “Tempeh Picatta”

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Beth
9 Days 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
3 Months 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

sharon
3 Months Ago

I am looking all over the website, but can't fine this recipe. Help!


Reply
sharon
3 Months Ago

I'm looking all over the site, but can't find the recipe anywhere. Help!


Reply
Matthew
1 Years Ago

The recipe calls for 6 Tablespoons of earth balance buttery spread. You melt 2 tbsp in the skillet and add 2 tbsp into the sauce at the end. So what do I do with the remaining 2 tbsp of the butter? Anyway, I made this dish last night. It had too much of a lemony taste to it and because of that I really didn't care for it. I think this dish has potential and eliminating the 1/3 cup of lemon juice will fix that problem. I also do not think adding the capers really adds any flavor to this dish. I will be making this again tonight without the lemon juice and capers. I think it will taste a lot better making it this way.


Reply
Matthew
11 Feb 2013

I made the dish again without the lemon juice and capers and I got to tell ya, what a difference! It was absolutely amazing and that was totally unexpected! If you decide that you do want to use some lemon juice in it, I recommend not using the 1/3 cup of it. I would just go with a couple of tablespoons just to add a hint of that flavor. 1/3 cup just makes it way too pungent.

Sophia
2 Years Ago

The tempeh picatta is a winner! Don't let the number of ingredients put you off, it is not difficult to make at all! One of the great things about this recipe is I actually had almost everything I needed to make it, which made it easier. I made it for a small get together I was hosting and everyone kept asking me for the recipe!


Reply
Gordon Bennett
12 Oct 2011

It might be even better with fresh, unpasteurized, Barry's Tempeh!



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