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

Tempeh Piccata with Kale and Whole-Wheat Spaghetti

9
4
2
SmartPoints® value per serving
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.

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)

Fat free vegetable broth

½ cup(s), or water

Capers

1 tbsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ tsp(s), freshly ground

Arrowroot powder

1 tbsp(s)

Fresh parsley

¼ cup(s), fresh, chopped

Olive oil cooking spray

1 spray(s)

Uncooked onion(s)

1 small, chopped (about 1/3 cup)

Uncooked kale

8 cup(s), resh, 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, flipping once, about 6 minutes total; remove from skillet and cover to 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.