One Pan Tempeh Piccata

Katie Capen, Andrews University Dietetic Intern
Prep Time 10 minutes
Cook Time 20 minutes
Servings 1


  • 1/2 package Tempeh
  • 1 cup spinach
  • 1/2 cup vegetable broth
  • 1/4 cup lemon juice
  • 4 cloves garlic, sliced
  • 1 tbsp capers
  • 1 tbsp olive oil
  • 1 tsp Wondra Quick Mixing Flour ®
  • 1/4 cup white wine (optional)
  • 1 tbsp vegan butter (optional)
  • Garlic salt and pepper to taste


  • Start by prepping ingredients. Slice garlic cloves and juice 1 lemon.
  • Heat the olive oil over medium heat in a medium-sized saucepan.
  • Next, lightly season the tempeh with garlic salt and pepper on each side.
  • Cook the tempeh until golden on each side. Set tempeh aside.
  • Cook the sliced garlic over low-medium heat in the same pan until fragrant (about 1-2 minutes). Be aware that garlic burns easily and can give the sauce a bitter taste.
  • Pour in the white wine and let it simmer for a few minutes. Then add the vegetable broth, lemon juice, capers, and vegan butter. Mix.
  • Add the Wondra Flour®, mix the sauce, and let it simmer until it begins to thicken. More may need to be added to thicken to your liking. 
  • Test-taste the sauce. Based on your preference, more broth or lemon juice can be added to your liking to balance the flavor.
  • Add the spinach until it wilts into the sauce.
  • Add the tempeh back into the pan and coat with sauce. 
  • Serve tempeh and sauce mixture over your choice of pasta, rice, or more spinach. Enjoy!
  • *You can exclude the vegan butter and white wine if preferred. It tastes great on its own as well! 
  • *If you do not have Wondra Flour®, you can use regular flour as a replacement.
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