Tempeh with Lemon Capers Recipe

Tempeh With Lemon Capers Recipe

Ingredients

Makes 4 to 6 servings

• 1 pound tempeh, cut horizontally into 1/4-inch slices
• 1/2 cup soy sauce
• 1/2 cup all-purpose flour
• salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium shallots, minced
• 2 garlic cloves, minced
• 2 tablespoons capers
• 1/2 cup dry white wine
• 1/2 cup vegetable broth
• 2 tablespoons vegan margarine
• juice of 1 lemon
• 2 tablespoons minced fresh parsley

Method

1. Place the tempeh in a large saucepan with enough water to cover
2. Add the soy sauce and simmer for 30 minutes
3. Remove the tempeh from the pot and set aside to cool
4. In a shallow bowl, combine the flour and salt and pepper to taste
5. Dredge the tempeh in the flour mixture, coating both sides
6. Set aside
7. In a large skillet, heat 2 tablespoons of the oil over medium heat
8. Add the tempeh, in batches if necessary and cook until browned on both sides, about 8 minutes total
9. Remove the tempeh from the skillet and set aside
10. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
11. Add the shallots and cook about 2 minutes
12. Add the garlic, then stir in the capers, wine and broth
13. Return the tempeh to the skillet and simmer for 6 to 8 minutes
14. Stir in the margarine, lemon juice and parsley, stirring to melt the margarine
15. Serve immediately

Full List of Vegan Recipes
Full List of Tempeh Recipes

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