Saturday, March 28, 2009

Tempeh Cutlets Provençal

Oh man, this is a great recipe from the January 2009 Vegetarian Times magazine. Really rich flavors and not hard to make at all, plus it was quite a colorful dish. I made it with a side of orzo and broccoli, but it would be good with rice too. The only change I'm making to the recipe is that I'm doubling the ingredients for the sauce--while there was enough to cover both pieces of tempeh satisfactorily, I found myself wishing I had more sauce to put on the pasta I served it with, and plan to make it with twice as much sauce next time. If you're not making it with a side of rice or pasta, the original amount of sauce should be fine (and in that case, halve all ingredients aside from the tempeh)

1 8-oz. pkg tempeh, cut widthwise into two cutlets
1 cup white wine
2 tablespoons herbes de provence
2 tablespoons olive oil
4 cloves garlic, crushed
1/4 teaspoon ground black pepper
1 large red bell pepper, chopped (1 cup)
1/2 cup smooth tomato sauce
4 tablespoons capers, rinsed and drained
1/4 teaspoon sugar
1/2-1 cup fresh basil, chopped

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

2. Preheat oven to 400 degrees F. Coat baking sheet with cooking spray. Remove tempeh from marinade, and place on baking sheet, reserving the marinade. Spray top of cutlets with cooking spray and bake 15 minutes until golden on edge. The flip, spray the other side, and cook for 15 minutes more.

3. Meanwhile, strain reserved marinade into small saucepan. Bring to boil and add bell pepper. Simmer 5-7 minutes until pepper is softened and most of the liquid is absorbed. Add tomato sauce, capers, sugar, and season with salt and pepper. Simmer over low heat for 10 minutes until thick, then stir in basil.

4. Place tempeh on plates and divide sauce between servings (and, in this case with the sauce amount double what was called for in the original recipe, onto some rice or pasta).

Super delicious and pretty fancy!

No comments: