Recipe: Tempeh Triangles with Piccata Sauce

the appetizer:

The Editors of the Vegetarian Times bring you their favorites in Vegetarian Times Fast and Easy: Great Food You Can Make in Minutes, including recipes for Cheese Beignets; Edamame Succotash; and Tempeh Triangles with Piccata Sauce.

Cookbook

Tempeh Triangles with Piccata Sauce

Serves 6
Vegan
15 Minutes

These make a great presentation!

Piccata Sauce

1 to 2 cloves garlic, minced (1-1/2 teaspoons)
2 cups dry white wine
1/2 cup fresh lemon juice
1 tablespoon capers, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water

Tempeh Triangles

1/2 cup plain soymilk
1 tablespoon Dijon mustard
1/2 cup cornmeal
1/4 cup all-purpose flour
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces tempeh
2 tablespoons olive oil
Lemon slices, for garnish

1 To make Piccata Sauce: Roast garlic in dry skillet over medium heat for 20 seconds. Add wine, lemon juice, capers, salt and pepper; cook about 10 minutes. Stir in cornstarch mixture; cook 3 to 5 minutes. Remove from heat, and set aside.

2 To make Tempeh Triangles: Whisk together soymilk and mustard in medium-sized bowl. Combine cornmeal, flour, sage, salt and pepper on wax paper.

3 Cut each tempeh piece into 3 squares, for 6 squares total. Cut each square into 2 triangles. Dip triangles in soymilk mixture, dredge in cornmeal mixture and set aside.

4 Heat 1 tablespoon oil in large skillet over medium-high heat. Cook half of the tempeh triangles about 3 minutes per side, and remove. Add remaining oil to skillet, and repeat.

5 Arrange tempeh triangles on serving plates, and top with sauce. Garnish with lemon slices.

Per Serving, 320 cal; 16g prot; 109 total fat (\.5g sat. fat); 28g carb; Omg chol; 510mg sod; 5g fiber; 3g sugars