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Vegan Tempeh Piccata

jennygoss

Updated: Jul 30, 2021

Oh my gosh, you guys. This is so good!

I'm not just hyping it up because I created the recipe, it's legitimately delicious.


Note: I didn't call it "Cancer-Fighting," and there's a reason.


It does have tempeh, which is contains plenty of phytoestrogens. Phytoestrogens are weaker than our estrogen, but they bind with estrogen receptors on our cancer cells. At one point, researchers believed this was a bad thing for estrogen driven cancers, however more recent research shows that it's a good thing because it blocks the bad estrogens from binding to the cancer cells.


The recipe also has a boatload of garlic, which is good for immune function.


However, there are a few disputed ingredients. I feel comfortable using them, but I haven't researched them enough to fully endorse them, either. (Ha. I say that like I'm a dietician or something. As if you care if I "endorse" ingredients!) Those ingredients are: nutritional yeast, dry white wine, and vegan butter.


In a perfect world, we could eat recipes without any questionable ingredients. In our fallen, whacky world, sometimes you're just craving some chicken piccata. So, the next best thing, to me, is to make a healthier version. So, here it is:




2 blocks organic tempeh

1 Tablespoons oil for frying

2 cups sugar-free veggie broth

3/4 cup dry white wine

1/4 cup nutritional yeast

1/4 cup organic capers

1/4 cup fresh organic parsley, chopped

8 organic garlic cloves

2 Tablespoons cold vegan butter

2 Tablespoons sprouted wheat flour

1 1/2 Tablespoon lemon juice (or less for less lemon flavor)

salt and pepper to taste


Cut tempeh into triangles and sprinkle with salt and pepper. Pan fry in a heavy skillet until golden brown. Remove and set aside.


In the same skillet, add sprouted wheat flour and create roux with remaining oil. Once roux is brown and bubbling, whisk in broth, white wine, lemon juice, and nutritional yeast. Stir until ingredients are well combined. Add capers and garlic cloves and allow sauce to cook until desired consistency is reached. Remove from heat and allow to cool for a few moments, then add vegan butter and whisk.


Serve sauce over browned tempeh and garnish with chopped parsley. This dish pairs well with mashed cauliflower, which contains several cancer-fighting vitamins and compounds.



I hope you enjoy this one as much as I do.





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Please be advised: I am not a medical doctor. Any information on this site is intended for informational purposes only and is not meant to be a substitute for your doctor's advice. Nothing in this blog is intended as a treatment or medical advice. I cannot and will not answer medical questions. Please, for your health, consult with an integrative oncologist if you have questions about treatments mentioned on any part of this blog.

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