Italian Tempeh Piccata

With Roasted Asparagus and Lemon-Caper Sauce

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

Succulent, tangy, and bright, a traditional Italian Piccata preparation is tough to beat. Ours is made with lemons, capers, and onions slathered atop elegantly pan-seared, protein-rich (almost as much as a steak!) tempeh filets to elevate your weeknight dinner. With fresh spring asparagus on the side, you'll get plenty of quality nutrients and feel like you're having a completely gourmet experience. Best yet, this dish is completely cholesterol-free.

In Your Box (serves 2)

  • 2 Green Onions
  • 1 Yellow Onion
  • 4 Parsley Sprigs
  • 2 Lemon
  • 10 oz. Asparagus
  • Info
    16 Tempeh
  • 1 tsp. Garlic Powder
  • 1 Vegetable Bouillon Cube
  • ⅓ oz. Capers
  • 1 Tbsp. Arrowroot Powder
  • Nutrition (per serving)

  • Calories
    623
  • Carbohydrates
    37g
  • Fat
    39g
  • Protein
    45g
  • Sodium
    184mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot
  • 1 Medium Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut green onion into a dice. Finely chop onion and parsley. Halve lemons. Zest on half. Chop hard white ends of asparagus. Cut tempeh in to ⅓" thick filets or triangles (whichever you prefer).

  • Step 2 - Brown the Tempeh
    2

    Brown the Tempeh

    In a medium nonstick pan, heat 1 tsp. olive oil over medium heat. Add tempeh filets or triangles and brown on each side, about 6 minutes. Flip and repeat on other side. Remove from pan and cover to keep the tempeh warm.

  • Step 3 - Sauté the Asparagus
    3

    Sauté the Asparagus

    Bring a medium pot of lightly salted water to a boil. Add the asparagus once boiling and allow to cook for 3-4 minutes, or until bright green. Drain and remove asparagus from the pot. In a medium pan, warm 1 Tbsp. olive oil and diced yellow onion over medium heat until browned, about 3 minutes. Add asparagus to the pan and sauté for 5 minutes until coated and warmed. Add a pinch of salt and pepper. Remove asparagus from the pan, but leave the sautéed onion.

  • Step 4 - Make the Piccata
    4

    Make the Piccata

    In the same pan with onions, add juice of both lemons, lemon zest to taste, garlic powder, bouillon cube, 1 cup of water, capers (with juice), and a pinch of salt of pepper. Bring to a boil and then reduce heat to medium. Remove 2 Tbsp. of liquid and place in a small cup. Stir arrowroot powder into the cup of liquid and then pour arrowroot mixture into the skillet. Increase heat to medium-high until boiling. Boil until slightly thickened and then stir in parsley. Add tempeh to skillet, cover, and keep warm.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Plate 6 asparagus. Add 4-5 tempeh filets atop the asparagus. Ladle a serving of the Piccata sauce over both the tempeh and asparagus. Garnish with green onion, any remaining parsley, and lemon zest. A crack of fresh black pepper works nicely to finish this dish.