Vegan Piccata (with Tempeh)

Vegan tempeh piccata finished in skillet with lemon caper sauce

5 from 1 vote

A plant-based twist on the classic Italian dish — crispy golden tempeh cutlets simmered in a bright, lemony caper sauce. Cozy, craveable, and ready in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Entree, Main Course

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Servings:

Calories: 408kcal

Author: Dr. Sonali Ruder

Equipment

large skillet

Ingredients

¼ cup flour (all purpose or gluten-free flour)
Salt and pepper
1 package (8 oz) tempeh
1 tablespoon olive oil
1 ½ tablespoons vegan butter divided use
2 cloves garlic minced
¼ cup dry white wine (can substitute vegetable broth)
½ cup vegetable broth
Juice of 1 lemon
2 tablespoons capers

Instructions

Place the flour on a plate and season it with a pinch of salt and pepper. Lightly dredge the tempeh in the seasoned flour. Shake off any excess flour. Slice the tempeh into 8 triangles or rectangles.
Heat olive oil in a skillet over medium heat. Add the tempeh and cook 2-3 minutes on each side until crisp and golden. Remove from skillet.
Melt ½ tablespoon butter in the skillet and add the minced garlic. Cook 30 seconds until fragrant. Deglaze the pan with the wine, scraping up any brown bits from the bottom of the pan. Cook 30 seconds until wine is reduced.
Add the vegetable broth, lemon juice, and capers. Simmer 2–3 mins until thickened. Swirl in the remaining tablespoon of butter.
Return the tempeh to the pan and spoon the sauce over it. Cook another 2-3 minutes until heated through. Garnish with parsley and serve. Serve with creamy mashed potatoes, a green vegetable or orzo for a balanced dinner.

Notes

Recipe Variations:

- Tofu Piccata: Press firm tofu, slice it into cutlets, dredge, and cook as directed.
- Cauliflower Steak Piccata: Slice cauliflower into 1-inch "steaks" and roast until golden before adding to to the sauce.
- Mushroom Piccata: Swap the tempeh for thickly sliced cremini or portobello mushrooms.
- Chickpea Piccata: Use a can of chickpeas (drained and rinsed) instead of tempeh for a budget-friendly, pantry-staple version.
- Add Veggies: You can toss spinach, mushrooms or artichoke hearts into the sauce for extra nutrition.
- Gluten-Free: Use cornstarch or gluten-free flour for dredging and serve over gluten-free pasta or rice.

Nutritional information was calculated using the amount of flour that adheres to the tempeh. The rest of it is discarded.

Nutrition