Tempeh Piccata with Mashed Potatoes

Ingredients

• 16 oz tempeh
• 2 lb potatoes, russet or Yukon Gold
• 2 cup vegetable broth
• 2 lemon
• 2 tbsp capers
• ½ cup all-purpose flour
• 4 tbsp olive oil
• 2 clove garlic
• 4 tbsp vegan butter
• ½ cup unsweetened plant milk
• ¼ cup fresh parsley (optional)
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Peel and chop potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes.
2. While potatoes cook, slice tempeh into 1/4-inch thick cutlets. Dredge tempeh in flour, shaking off excess. Mince garlic. Juice lemons.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add tempeh and cook for 3-4 minutes per side, until golden brown. Remove tempeh from skillet and set aside.
4. Drain cooked potatoes. Mash with vegan butter, plant milk, salt, and pepper until smooth and creamy. Cover to keep warm.
5. In the same skillet, add remaining 2 tbsp olive oil and minced garlic. Sauté for 30 seconds until fragrant. Deglaze with vegetable broth, scraping up any browned bits.
6. Stir in lemon juice and capers. Bring to a simmer and cook for 2-3 minutes, until the sauce slightly thickens. Return tempeh to the skillet, coating it in the sauce.
7. Serve tempeh piccata immediately over warm mashed potatoes, garnished with fresh parsley if desired.