Tempeh Scaloppine

Embrace the rich, savory flavors of this Tempeh Scaloppine, a plant-based twist on the classic Italian dish that's both satisfying and easy to prepare. Tender slices of tempeh are simmered in vegetable stock to infuse them with depth before being lightly coated in a seasoned flour mixture and pan-fried to golden perfection. The star of the dish is the zesty, aromatic sauce made with dry white wine, fresh lemon juice, briny capers, and fragrant garlic, creating a bright and tangy complement to the tempeh. Finished with a sprinkle of fresh parsley, this elegant recipe is perfect for weeknight dinners or special occasions. Pair it with sautéed greens, creamy mashed potatoes, or your favorite pasta for a restaurant-quality meal at home. Keywords: plant-based, tempeh recipe, Italian-inspired, easy dinner, vegan scallopini.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 ounces Tempeh
• 1 cup Vegetable stock
• 0.5 cup All-purpose flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 small Shallot
• 2 cloves Garlic
• 0.5 cup Dry white wine
• 3 tablespoons Lemon juice
• 2 tablespoons Capers
• 2 tablespoons Fresh parsley

Directions

Step 1

Slice the block of tempeh into 8 thin pieces crosswise. If the slices are too thick, you can carefully cut them in half horizontally to create thinner slices.

Step 2

In a shallow pan, add the vegetable stock and bring to a low simmer. Place the tempeh slices into the pan and simmer for 10 minutes, flipping halfway through. This helps soften the tempeh and infuses it with flavor. Remove the tempeh from the pan and set aside on a plate.

Step 3

In a shallow bowl, mix the flour, salt, and black pepper. Lightly dredge each tempeh slice in the flour mixture, shaking off the excess.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Fry the dredged tempeh slices in batches, cooking for 2-3 minutes per side until they are golden brown. Add the remaining tablespoon of olive oil as needed. Remove the cooked tempeh from the skillet and set aside.

Step 5

Finely mince the shallot and garlic. In the same skillet, add the minced shallot and garlic, sautéing over medium heat for 1-2 minutes until fragrant.

Step 6

Pour the white wine into the skillet, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

Step 7

Add the lemon juice and capers to the skillet, stirring to combine. Simmer for another 1-2 minutes.

Step 8

Return the cooked tempeh slices to the skillet and spoon the sauce over them. Let the tempeh warm through in the sauce for 2-3 minutes.

Step 9

Finely chop the fresh parsley and sprinkle it over the tempeh before serving. Serve hot, ideally with sautéed greens, mashed potatoes, or a side of pasta for a complete meal.

Nutrition Facts

Serving size	729.3 grams (729.3g)

Amount per serving	% Daily Value*
Calories	1120

Total Fat 56.70g	73%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 1784mg	78%
Total Carbohydrate 86.10g	31%
Dietary Fiber 5.10g	18%
Total Sugars 6.00g
Protein 56.40g	113%

Vitamin D 0IU	0%
Calcium 293mg	23%
Iron 10mg	54%
Potassium 1618mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 20.9%

Carbs: 31.9%