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Photo of Tempeh Piccata with Kale and Whole-Wheat Spaghetti by WW

Tempeh Piccata with Kale and Whole-Wheat Spaghetti

3
Point(s)
Total Time
42 min
Prep
22 min
Cook
20 min
Serves
4
Difficulty
Moderate
This vegetarian twist on the classic is so good you’ll never miss the meat. We rounded out the meal with whole-wheat pasta and sautéed kale for presentation.

Ingredients

Olive oil

1 tbsp(s)

Tempeh

16 oz, cut into 16 triangles (wild rice variety recommended)

Fresh lemon juice

¼ cup(s), squeezed from 2 lemons

Lemon zest

1 tbsp(s)

Vegetable broth

½ cup(s), or water

Capers

1 tbsp(s), small

Table salt

¼ tsp(s)

Black pepper

¼ pinch, freshly ground

Uncooked arrowroot

1 tbsp(s)

Fresh parsley

¼ cup(s), fresh, chopped

Uncooked onion(s)

1 small, chopped (about 1/3 cup)

Uncooked kale

8 cup(s), fresh, chopped (about 2 bunches)

Cooked whole-wheat spaghetti

2 cup(s), kept hot

Instructions

  1. Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, about 3 minutes per side; remove from skillet and keep warm.
  2. Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.
  3. Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.
  4. To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.

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