Lemon Picatta Tempeh – Gluten Free

Lemon Picatta TempehGluten Free Tempeh recipes

recipe and photos courtesy of Susan Storm at vegerrific.com

I love to make this recipe with our Black-Eyed Pea Tempeh. I think the citrus really complements the earthy flavor of the Black-Eyed Peas.

1 package (8 ounces) tempeh
2 tablespoons tamari or soy sauce
Enough water to cover tempeh in sauce pan

Lemon Picatta TempehMarinade:
½ cup white wine or cooking sherry
1 tablespoon dark miso
dissolved in 1 cup of hot water
1 cup vegetable broth
¼ cup lemon juice
1 teaspoon capers
½ tablespoon poultry seasoning
1 teaspoon sage
1 teaspoon rosemary
2 cloves garlic, minced
1 teaspoon onion powder
1 tablespoon minced onions
1 teaspoon pepper

Prepared Tempeh
1 cup flour (or 1/2 cup rice flour and 1/2 cup corn starch to make it gluten free!)
Salt and pepper to taste
½ tablespoon nutritional yeast
Egg Replacer (equivalent of 2 eggs)
2 tablespoons olive oil
1 tablespoon Earth Balance/vegan butter
½ cup water
1 cup sliced mushrooms
Juice and zest of 1 small lemon
½ cup cooking sherry or white wine
1 teaspoon capers, drained
½ cup fresh parsley

Prepare the Tempeh a few hours or the day before as follows:
Slice Tempeh into about 12 equal pieces (see picture). Place in a saucepan with tamari and enough water to cover; simmer for 10 minutes. While it’s simmering, prepare marinade. When Tempeh is done and still hot, remove from water and place in marinade. Marinate at least 2 hours; overnight works best.

After marinating, strain the Tempeh. (You might want to keep the marinade and use it for something else!)

Now you’re ready to prepare the picatta!
Dredge Tempeh in Egg Replacer then dust in flour seasoned with salt, pepper and nutritional yeast. Add oil and Earth Balance to a deep skillet. Brown Tempeh in skillet over medium heat (about 3-5 minutes each side). Remove Tempeh and set aside. In the same skillet, add water and mushrooms; cook for 1 minute, using spatula to pick up all the brown bits and cooked flour in the bottom of the skillet. Add wine, lemon juice, lemon zest, capers, and parsley, bringing to boil.

Return Tempeh to skillet, reduce heat to simmer, and cook for about 10 minutes, turning Tempeh half way through. The liquid will get pretty thick. Keep an eye on the pan so the liquid doesn’t completely boil away; when the Tempeh is good and hot and it’s all thick and yummy-looking in the pan you’re ready to eat! Serve with vegetables and pasta or grains.

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