1 week Ago By Hannah Kaminsky
Little salty explosions punctuate the garlicky landscape thanks to those pickled flower buds known as capers, which are essential to this dish from The Everyday Vegan Cheat Sheet cookbook. Some say green olives will work in a pinch, but seeking out the real deal is well worth it. What you need:1⁄4 cup olive oil1 (8-ounce) package tempeh1 medium shallot, thinly sliced2 cloves garlic, thinly sliced3⁄4 pound red baby potatoes, quartered1⁄4 cup white wine1⁄4 cup lemon juice1⁄4 cup low-sodium vegetable broth1 tablespoon tapioca starch2 teaspoons nutritional yeast1⁄4 teaspoon ground black pepper3⁄4 pound asparagus or green beans, trimmed2 tablespoons capers, thoroughly drained1⁄4 cup fresh parsley, mincedWhat you do:Preheat oven to 400 degrees and coat a half-sheet pan generously with oil.
Cut tempeh into 3 equal rectangles, then slice each of those rectangles in half diagonally to get 6 triangles. Arrange on one end of sheet pan. Spread shallot or onion in a line alongside, topped by sliced garlic.
Spread potatoes out in center of pan, next to shallots or onions, without overlapping.Bake 15 minutes, until tempeh is beginning to brown around edges. Flip, stir potatoes, and add white wine.
Return to oven for another 5 minutes.In a small bowl, combine lemon juice, vegetable broth, tapioca starch, nutritional yeast, and black pepper. Carefully pour all over sheet pan and add asparagus on remaining empty space at end of sheet pan.
Cook 10 to 15 minutes longer, until vegetables are fork-tender, and everything is golden-brown.Mix aromatics together with tempeh, adding capers and parsley just before serving. Little salty explosions punctuate the garlicky landscape thanks to those pickled flower buds known as capers, which are essential to this dish from The Everyday Vegan Cheat Sheet cookbook.
Some say green olives will work in a pinch, but seeking out the real deal is well worth it. What you need:1⁄4 cup olive oil1 (8-ounce) package tempeh1 medium shallot, thinly sliced2 cloves garlic, thinly sliced3⁄4 pound red baby potatoes, quartered1⁄4 cup white wine1⁄4 cup lemon juice1⁄4 cup low-sodium vegetable broth1 tablespoon tapioca starch2 teaspoons nutritional yeast1⁄4 teaspoon ground black pepper3⁄4 pound asparagus or green beans, trimmed2 tablespoons capers, thoroughly drained1⁄4 cup fresh parsley, mincedWhat you do:Preheat oven to 400 degrees and coat a half-sheet pan generously with oil.Cut tempeh into 3 equal rectangles, then slice each of those rectangles in half diagonally to get 6 triangles.
Arrange on one end of sheet pan. Spread shallot or onion in a line alongside, topped by sliced garlic. Spread potatoes out in center of pan, next to shallots or onions, without overlapping.
Bake 15 minutes, until tempeh is beginning to brown around edges. Flip, stir potatoes, and add white wine. Return to oven for another 5 minutes.
In a small bowl, combine lemon juice, vegetable broth, tapioca starch, nutritional yeast, and black pepper. Carefully pour all over sheet pan and add asparagus on remaining empty space at end of sheet pan. Cook 10 to 15 minutes longer, until vegetables are fork-tender, and everything is golden-brown.
Mix aromatics together with tempeh, adding capers and parsley just before serving..
