This Vegan Piccata with Tempeh is a plant-based twist on the classic Italian dish - crispy golden tempeh cutlets simmered in a bright, lemony caper sauce. It's cozy, craveable, and ready in just 30 minutes!
If you love the tangy, buttery flavors of chicken piccata but want a vegan version, this recipe is for you. Tempeh is the perfect stand-in - it's hearty, high in protein, and soaks up the luscious lemon-caper sauce beautifully. This vegan tempeh piccata makes an elegant weeknight dinner but is easy enough to whip up anytime.
As both a doctor and chef, I love that this meal isn't just delicious - it's packed with plant-based protein, fiber, and nutrients to fuel your day. Pair this vegan "chicken" piccata with mashed potatoes, rice, or sautéed greens for a balanced, Mediterranean-inspired dinner.
Looking for more vegan dinner ideas? Try my chickpea and spinach curry, Mediterranean pasta or black bean and quinoa veggie burgers for more healthy plant-based inspiration.
Jump to:
Why You'll Love This Dish
- Quick & Easy: Ready in 30 minutes - perfect for busy weeknights
- Plant-Powered Protein: Tempeh packs in 15-20 grams of protein per serving
- Comfort Food Made Healthy: All the cozy, tangy flavors of piccata, but vegan
- Meal Prep Friendly: The tempeh cutlets and sauce can be made ahead and reheated
- Elegant but Simple: Great for dinner parties, date night, or a cozy fall dinner
Doctor's Tips 🩺
Tempeh isn't just a great meat alternative - it's a nutritional powerhouse!
- High-Protein & Filling: Each serving delivers plenty of plant-based protein to keep you satisfied and help balance blood sugar.
- Fiber & Gut Health: Because tempeh is made from whole soybeans (or chickpeas, depending on the variety), it's rich in fiber and prebiotics to support digestion.
- Balanced Plate Tip: Serve this vegan piccata with a whole grain (like brown rice or quinoa) and vegetables to make it a complete, balanced meal.
Ingredients
Ingredient notes and substitutions. See recipe card at the end of the post for full recipe details.
- Tempeh- the star of the dish! Slice into cutlets. You can use traditional soy tempeh or chickpea tempeh
- Flour- creates a light crust on the tempeh; can use all purpose or gluten-free flour
- Capers- classic piccata ingredient - briny, salty, and so flavorful
- White Wine- ry white wine adds depth of flavor; can substitute vegetable broth
- Vegan Butter- adds richness to the sauce. Use a plant-based butter like Miyoko's or Earth Balance
How To Make Vegan Piccata Step-By-Step
See recipe card at the end of the post for full recipe details.
- Step 1- Steam tempeh for 10 minutes to reduce any natural bitterness and help it absorb flavor.
- Step 2- Lightly dredge tempeh in flour, shaking off any excess. Cut into triangles.
- Step 3- Heat olive oil in a skillet over medium heat. Cook tempeh until golden brown on both sides, 2-3 minutes per side. Remove and set aside.
- Step 4- Add some butter and the garlic to the skillet and sauté until fragrant. Deglaze with white wine, scraping up any browned bits.
- Step 5- Stir in broth, lemon juice, and capers. Simmer 2-3 minutes until slightly thickened. Swirl in the remaining butter.
- Step 6: Return tempeh to the pan, spoon sauce over the top, and simmer 2-3 more minutes. Garnish with parsley and serve.
Chef's Tips and Variations
- Prep your tempeh: For the best texture and flavor, steam or simmer the tempeh for 10 minutes before cooking. This removes any bitterness and helps it absorb more sauce.
- Deglaze the Pan: After searing, use the white wine or broth to scrape up any browned bits - they add lots of flavor to the sauce.
- Get the sauce silky: Whisking butter into the sauce at the end makes it silky.
- Variations to Try:
- Tofu Piccata: Press firm tofu, slice it into cutlets, dredge, and cook as directed.
- Cauliflower Steak Piccata: Slice cauliflower into 1-inch "steaks" and roast until golden before adding to to the sauce.
- Mushroom Piccata: Swap the tempeh for thickly sliced cremini or portobello mushrooms.
- Chickpea Piccata: Use a can of chickpeas (drained and rinsed) instead of tempeh for a budget-friendly, pantry-staple version.
- Add Veggies: You can toss spinach, mushrooms or artichoke hearts into the sauce for extra nutrition.
- Gluten-Free: Use cornstarch or a gluten-free flour blend for dredging and serve over gluten-free pasta or rice.
What To Serve With This Dish
This vegan tempeh piccata pairs beautifully with a variety of sides - choose one to make it a full meal.
- Salad: A crisp Mediterranean chopped salad or simple arugula salad makes a refreshing side.
- Pasta: Angel hair, spaghetti, or fettuccine are classic pairings that soak up the sauce. You can serve with spaghetti squash for a lower carb option.
- Grains: Serve over rice, farro, or quinoa for a hearty, protein-packed dinner.
- Potatoes: Creamy mashed potatoes or roasted potatoes balance the lemony sauce. Try celery root puree for a lower carb option.
- Veggies: Roasted broccoli, asparagus, green beans, or zucchini complement the bright, citrusy flavors.
Recipe FAQs
If you find tempeh bitter, you can steam it or simmer it in water or vegetable broth for 10 minutes before using. This step mellows the flavor and helps it absorb more of the piccata sauce.
Store leftover vegan piccata in an airtight container for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce.
Try tofu cutlets, seitan or cauliflower "steaks." You could even use mushrooms or chickpeas.
Yes! Simply use a gluten-free flour blend or cornstarch to dredge the tempeh before pan-searing.
Yes! Replace the white wine with vegetable broth plus an extra squeeze of lemon juice. You'll still get that tangy, bright flavor without the alcohol.
Yes! Instead of pan-frying the tempeh in oil, you can bake it on a parchment-lined sheet at 375°F until golden. Make the sauce in a nonstick skillet with vegetable broth instead of oil.
More Vegan Recipes
YOUR PATH TO WELLNESS STARTS HERE!
Get my best healthy recipes and tips sent straight to your inbox!
Recipe
Vegan Piccata (with Tempeh)
Equipment
Ingredients
- ¼ cup flour (all purpose or gluten-free flour)
- Salt and pepper
- 1 package (8 oz) tempeh
- 1 tablespoon olive oil
- 1 ½ tablespoons vegan butter divided use
- 2 cloves garlic minced
- ¼ cup dry white wine (can substitute vegetable broth)
- ½ cup vegetable broth
- Juice of 1 lemon
- 2 tablespoons capers
Instructions
- Place the flour on a plate and season it with a pinch of salt and pepper. Lightly dredge the tempeh in the seasoned flour. Shake off any excess flour. Slice the tempeh into 8 triangles or rectangles.
- Heat olive oil in a skillet over medium heat. Add the tempeh and cook 2-3 minutes on each side until crisp and golden. Remove from skillet.
- Melt ½ tablespoon butter in the skillet and add the minced garlic. Cook 30 seconds until fragrant. Deglaze the pan with the wine, scraping up any brown bits from the bottom of the pan. Cook 30 seconds until wine is reduced.
- Add the vegetable broth, lemon juice, and capers. Simmer 2-3 mins until thickened. Swirl in the remaining tablespoon of butter.
- Return the tempeh to the pan and spoon the sauce over it. Cook another 2-3 minutes until heated through. Garnish with parsley and serve. Serve with creamy mashed potatoes, a green vegetable or orzo for a balanced dinner.
Notes
-
- Tofu Piccata: Press firm tofu, slice it into cutlets, dredge, and cook as directed.
- Cauliflower Steak Piccata: Slice cauliflower into 1-inch "steaks" and roast until golden before adding to to the sauce.
- Mushroom Piccata: Swap the tempeh for thickly sliced cremini or portobello mushrooms.
- Chickpea Piccata: Use a can of chickpeas (drained and rinsed) instead of tempeh for a budget-friendly, pantry-staple version.
- Add Veggies: You can toss spinach, mushrooms or artichoke hearts into the sauce for extra nutrition.
- Gluten-Free: Use cornstarch or gluten-free flour for dredging and serve over gluten-free pasta or rice.
Nutrition
About the author
Dr. Sonali Ruder
Meet Dr. Sonali Ruder aka The Foodie Physician- ER doctor, chef, culinary creator & mom.
Comments
No Comments