Sheet Pan Tempeh Picatta With Lemon-Caper Sauce | VegNews
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.
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
More Like This
Tempeh Scalopini With Lemon-Caper Sauce | PETA
peta.org
Cookwith - Family-Style Vegetarian Tempeh & Roasted Vegetable Sheet Pan Dinner
cookwith.co
Vegan Recipes - Chesapeake Tempeh Cakes
veganpeace.com
Sheet-Pan Capon Dinner - Kosher.com
kosher.com
Marinated Tempeh Recipe | olivemagazine
olivemagazine.com
Lemony Tempeh - The Lazy Vegan Baker
thelazyveganbaker.com
Tempeh Piccata – Catskill Animal Sanctuary
casanctuary.org
Sheet Pan Chicken Piccata with Roasted Potatoes and Green Beans | Chopped
chopped.com