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.)
