Tempeh Piccata

Ingredients - Serves 4

• Salt and pepper - To taste
• Parsley - 1/4 cup, chopped
• Capers - 2 tablespoons
• Lemon juice - 1/4 cup
• Vegetable broth - 1 cup
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Flour - 1/2 cup, for dredging
• Tempeh - 1 package, cut into slices

Let's Get Started

1. Dredge the tempeh slices in the flour, shaking off any excess.
2. Heat the olive oil in a large skillet over medium heat. Add the tempeh and cook until golden brown on both sides, about 5 minutes per side. Remove the tempeh from the skillet and set aside.
3. In the same skillet, add the garlic and cook until fragrant, about 1 minute.
4. Add the vegetable broth, lemon juice, and capers to the skillet. Bring to a simmer and cook for 5 minutes.
5. Return the tempeh to the skillet and simmer for another 5 minutes, until the sauce has thickened.
6. Season with salt and pepper, then sprinkle with the chopped parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 15g
• Carbs: 30g
• Protein: 20g
• Sodium: 700mg
• Sugar: 5g