Tempeh Scalopini With Lemon-Caper Sauce | PETA

Ingredients

• 8 Tbsp. shoyu (soy sauce)
• 8 slices fresh ginger
• 2 1-inch pieces kombu (sea vegetable found in most health food stores)
• 1/4 tsp. sea salt
• 2 garlic cloves, sliced
• 6 cups water
• 2 8-oz. packages tempeh
• 1 cup unbleached flour
• Salt and pepper, to taste
• 4 Tbsp. canola oil
• 2 garlic cloves, minced
• 3 shallots, minced
• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. capers
• 1 1/2 cups dry white wine
• 1/2 cup vegetable stock
• 3 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine)
• Juice of one lemon
• 2 Tbsp. parsley, finely chopped