Sheet Pan Tempeh Picatta With Lemon-Caper Sauce | VegNews

Ingredients

• ¼ cup olive oil
• 1 (8-ounce) package
• tempeh
• 1 medium shallot, thinly sliced
• 2 cloves garlic, thinly sliced
• ¾ pound red baby potatoes, quartered
• ¼ cup
• white wine
• ¼ cup lemon juice
• ¼ cup low-sodium
• vegetable broth
• 1 tablespoon tapioca starch
• 2 teaspoons nutritional yeast
• ¼ teaspoon ground black pepper
• ¾ pound asparagus or green beans, trimmed
• 2 tablespoons capers, thoroughly drained
• ¼ cup fresh parsley, minced