Tempeh Cutlets Provencal Recipe

Name: Tempeh Cutlets Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-oz. pkg. tempeh, cut widthwise into 2 cutlets; 1/2 cup white wine; 1 Tbs. herbes de Provence; 1 Tbs. olive oil; 2 cloves garlic, crushed; ⅛ tsp. ground black pepper; 1/2 large red bell pepper, chopped ( 1/2 cup); 1/4 cup smooth tomato sauce; 2 Tbs. capers, rinsed and drained; ⅛ tsp. sugar; 1/2 cup fresh basil, chopped, plus more for garnish

Servings: persons

1 8-oz. pkg. tempeh, cut widthwise into 2 cutlets
1/2 cup white wine
1 Tbs. herbes de Provence
1 Tbs. olive oil
2 cloves garlic, crushed
⅛ tsp. ground black pepper
1/2 large red bell pepper, chopped ( 1/2 cup)
1/4 cup smooth tomato sauce
2 Tbs. capers, rinsed and drained
⅛ tsp. sugar
1/2 cup fresh basil, chopped, plus more for garnish

1
Place tempeh slices in large baking dish.
2
Bring wine, herbes de Provence, oil, garlic, and pepper to a boil in small saucepan.
3
Pour over tempeh, cover, and refrigerate 4 hours, or overnight.
4
Preheat oven to 400F.
5
Coat baking sheet with cooking spray.
6
Remove tempeh from marinade, and place on baking sheet, reserving marinade.
7
Spray top of cutlets with cooking spray, and bake 15 minutes.
8
Flip tempeh, spray again with cooking spray, and bake 15 minutes more, or until edges are golden.
9
Meanwhile, strain reserved marinade into small saucepan.
10
Bring to a boil, and add bell pepper.
11
Simmer 5 to 7 minutes, or until bell pepper is softened and liquid is nearly absorbed.
12
Add tomato sauce, capers, and sugar, and season with salt and pepper, if desired.
13
Simmer 10 minutes over low heat, or until sauce is thick.
14
Stir in basil.
15
Place tempeh on plates, and divide sauce between servings.
16
Garnish with basil sprigs, if desired.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 8-oz. pkg. tempeh, cut widthwise into 2 cutlets, 1/2 cup white wine, 1 Tbs. herbes de Provence, 1 Tbs. olive oil, and more.

Yes, Tempeh Cutlets Provencal falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempeh Cutlets Provencal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions