Tempeh Piccata with Kale and Whole-Wheat Spaghetti

9
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

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

fat free vegetable broth

½ cup(s), or water

capers

1 Tbsp, small

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

arrowroot powder

1 Tbsp

fresh parsley

¼ cup(s), fresh, chopped

cooking spray

1 spray(s)

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, 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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