
Tempeh Piccata with Kale and Whole-Wheat Spaghetti
3
Points® value
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(es), freshly ground
Uncooked arrowroot
1 tbsp(s)
Fresh parsley
¼ cup(s), fresh, chopped
Onion
1 small, chopped (about 1/3 cup)
Kale
8 cup(s), fresh, chopped (about 2 bunches)
Cooked whole-wheat spaghetti
2 cup(s), kept hot