Tempeh Cutlets in Herb Sauce with Capers

Name: Tempeh Cutlets in Herb Sauce with Capers
Cuisine: French
Ingredients: Tempeh, 8 oz (225 g); Vegan white wine, ¾ cup (6 fl oz/180 ml); Garlic, 2 cloves, crushed; Herbes de Provence, 1 tablespoon; Sea salt and freshly ground pepper; Sea salt and freshly ground pepper; Cherry tomatoes, 1 cup (6 oz/170 g), halved; Green olives, ¼ cup (1 oz/30 g), pitted and halved; Capers, 2 tablespoons, rinsed and drained; Tomato paste, 1 tablespoon; Organic sugar; Extra-virgin olive oil, 1 tablespoon; Fresh basil, ½ cup (¾ oz/20 g) chopped, plus sprigs for garnish (optional)

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Tempeh is often prepared with Indonesian and other Asian flavors, but it is equally tasty with other seasonings. In this French-inspired dish, a thin slice of tempeh is bathed in a rosemary-infused sauce. It’s delicious over rice or noodles—and it doesn’t hurt that organic soy foods can help shrink your carbon footprint.

Ingredients

Tempeh, 8 oz (225 g)
Vegan white wine, ¾ cup (

Europe
Asia
France
Indonesia
Main course
Gluten-free
Vegan

Method

Using a chef’s knife, cut the tempeh into 2 thin slabs using a chef’s knife. Place in a ceramic or stainless-steel pan large enough to hold both pieces. In a small saucepan, stir together the wine, garlic, herbes de Provence, ½ teaspoon salt, and a few grinds of pepper and bring to a boil over high heat. Pour over the tempeh and cover. Refrigerate overnight.
In