Sheet Pan Tempeh Picatta With Lemon-Caper Sauce
Lavished with a lemon-caper sauce that could make any protein shine, this tempeh will make you pucker up, and not just because of that lush, briny marinade.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Whisk
- Mixing bowl
- Spatula
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
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