Tempeh Cutlets Provencal

from: Vegetarian Times, January 2009
serves 2


1 8-ounce package of tempeh, cut widthwise into two cutlets, poached
1/2 cup white wine
1 tbsp herbes de Provence
1 tbsp olive oil
2 cloves garlic, crushed
dash ground black pepper
1/2 large bell pepper, chopped
1/4 cup smooth tomato sauce
2 tbsp capers, rinsed and drained
1/8 tsp sugar
1/2 cup fresh basil, chopped, plus more for garnish

1. Place tempeh slices in large baking dish. Bring wine, herbes de Provence, oil, garlic and pepper to a boil in a small saucepan. Pour over tempeh. Cover and refrigerate 4 hours or overnight.

2. Preheat oven to 400F. Coat baking sheet with cooking spray. Remove tempeh from marinade, reserving marinade, and place on baking sheet. Spray top of cutlets with cooking spray and bake 15 minutes. Flip tempeh, spray again with cooking spray and bake 15 minutes more or until edges are golden.

3. Meanwhile, strain reserved marinade into small saucepan. Bring to a boil and add red bell pepper (and zucchini, optional). Simmer 5 to 7 minutes or until bell pepper is softened and liquid is nearly absorbed. Add tomato sauce, capers and sugar and season with salt and pepper. SImmer 10 minutes over low heat until sauce is thick. Stir in basil.

4. Place tempeh on plates and dived sauce between servings. Garnish with basil sprigs, if desired.

Nutritional Data:
325 calories
23 grams protein
20 grams total fat (3.5 gram saturated fat)
20 grams carbohydrates
0 mg cholesterol
434 mg sodium
3 grams fiber
3 grams sugar

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