- 4
Ingredients
- 1 Tbsp olive oil
- 16 oz tempeh, cut into 16 triangles (wild-rice variety recommended)
- 1/4 cup(s) fresh lemon juice, squeezed from 2 lemons
- 1 Tbsp lemon zest
- 1/2 cup(s) vegetable broth, or water
- 1 Tbsp capers, small
- 1/4 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 1 Tbsp arrowroot powder
- 1/4 cup(s) fresh parsley, fresh, chopped
- 1 spray(s) cooking spray
- 1 small uncooked onion(s), chopped (about 1/3 cup)
- 8 cup(s) uncooked kale, fresh, chopped (about 2 bunches)
- 2 cup(s) cooked whole-wheat spaghetti, kept hot
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high heat. Add tempeh triangles and brown on both sides, flipping once, about 6 minutes total; remove from skillet and cover to keep warm.
Add lemon juice and zest, broth, capers, salt and pepper to same skillet; bring to a boil and then reduce heat to medium. Remove 2 tablespoons of liquid and place in a small cup; stir in arrowroot and then pour arrowroot mixture into skillet. Increase heat to medium-high until boiling; boil until slightly thickened and then stir in parsley. Add tempeh to skillet; remove skillet from heat, cover and keep warm.
Coat another large nonstick skillet with cooking spray; heat over medium-high heat. Add onion and cook until lightly browned, about 3 minutes. Add kale, cover and cook 3 minutes more. Uncover, stir and cook 2 minutes more.
To serve, place 4 pieces of tempeh and 1/2 cup each of spaghetti and vegetables on each of four plates; spoon 1/4 cup of lemon sauce over each portion and serve.
WW Points Plus: 11