Tempeh Piccata with Kale and Whole-Wheat Spaghetti
4
Points®
Total time: 42 min • Prep: 22 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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)
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)
Onion
1 small, chopped (about 1/3 cup)
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.
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