Tempeh Piccata

Recipe by Chloe Coscarelli from Chloe’s Kitchen

Ingredients

·               8 ounces (1 package) tempeh

·               4 tablespoons olive oil, divided

·               1 small onion, chopped

·               2 cloves garlic, minced

·               1 cup vegetable broth

·               1 tablespoon cornstarch or arrowroot (for thickening)

·               3 tablespoons lemon juice

·               2 tablespoons nondairy butter

·               2 tablespoons capers, drained

·               2 tablespoons fresh parsley, chopped

·               Salt and pepper to taste

Instructions

1.      Use a steamer basket placed over a large pot of water or any other steamer you have on hand to steam the tempeh for approximately 20 minutes. (Steaming will remove the bitter taste from the tempeh).

2.      In a large skillet, heat 2 tablespoons of the olive oil over medium high heat.

3.      Slice the tempeh horizontally into fingers, then place the tempeh in the skillet and cook until browned, about two to five minutes per side.

4.      Transfer the tempeh to a plate and set aside.

5.      In the same skillet, heat the remaining 2 tablespoons of oil and sauté the onions until soft, about five to seven minutes.

6.      Add the garlic and cook until fragrant, about two more minutes.

7.      Season with salt and pepper to taste, then slowly add the broth to the skillet. (Be careful when adding the broth to avoid spattering the oil).

8.      Reduce heat to medium to cook down the broth for about two minutes.

9.      While the broth cooks down, whisk together the cornstarch or arrowroot with 2 tablespoons of water. The thickener may seize up but will loosen as you whisk.

10.    Whisk the thickening mixture into the broth mixture in the skillet. Continue to whisk until the sauce thickens, then add the tempeh back to the skillet.

11.     Reduce heat to low, add the lemon juice, and allow to simmer for about three minutes.

12.    Remove from heat and stir in the butter until melted and fully incorporated.

13.    Stir in the capers and parsley.

14.    Season again with salt and pepper to taste.

This is unbelievably tasty. You can even perk it up by using white wine with the vegetable broth (adjust the total liquid amount if you’re going to do that). I used 3 cloves of garlic because I love garlic and Huck doesn’t mind stinky breath. Cutting the tempeh into triangles can be tricky, but don't worry if the pieces don't stay together. You can have some as "crumbles" and it won't affect the dish.

I served this alongside a mixed green salad made with Chloe’s recipe for Caesar dressing:

Caesar Dressing

(Makes about 3/4 cup dressing)

• 1/4 cup soft tofu
• 1/4 cup olive oil
• 2 cloves garlic
• 2 Tbsp lemon juice
• 1 Tbsp white or apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 Tbsp white miso paste
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 Tbsp Capers, drained (optional) (I added this for the briney-ness of the capers since non-vegan Caesar dressing has anchovies in it. You could also use black sea salt for an "eggy" taste or kelp powder for the "fishy" taste.)

Place all ingredients in a blender and process until smooth. Taste for seasoning.