Tempeh Proven

5.0 (1 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind