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

Tempeh Piccata with Kale and Whole-Wheat Spaghetti

Total Time
42 min
22 min
20 min
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.


Olive oil

1 tbsp(s)


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


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


  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.