Tempeh Proven

1/4 cup olive oil
2 tomatoes, chopped
2 garlic cloves, minced
1 cup canned or bottled artichoke hearts, sliced lengthwise
1/4 cup sliced kalamata olives
1 Tbsp. capers
1 tsp. sea salt
1/4 tsp. black pepper
1/2 cup white wine
6 tempeh patties, each 2 1/2-3 oz., sliced scaloppini-style (thinly, see below) and sautéed
4 slices fresh lemon
2 Tbsp. chopped parsley

• Heat the olive oil in a skillet and sauté the tomatoes and garlic for 2 to 3 minutes. Add the artichokes, olives, capers, salt, and pepper and sauté another minute. Add the white wine and simmer about 3 minutes.
• Spoon on top of sliced tempeh. Garnish each serving with a lemon slice and parsley.

In Italian it’s scaloppini, in French it’s escalope, in German it’s Schnitzel. It’s all about getting a thin slice, which can give a whole new taste experience, since ingredients combine with the sauce in different ways, depending on their size and thickness. So this recipe will leave a very different impression than the Bali Surf Burger, for example. It’s all in how you slice it!

Makes 4 servings