Tempeh Scaloppine with White Beans and Zucchini

21 Jul

As you’ve probably noticed, I’m a fan of zucchini. This versatile food is tasty in both sweet and savory dishes, and offers a great, crispy texture when fresh. Joining the spotlight is our friend tempeh, which I spoke about in my previous post. I thought, why not create a dish that would help you utilize your new-found knowledge of tempeh? This week’s recipe is an excellent protein-packed dish thanks to the use of both tempeh and white beans. At least 50 grams worth to give you a number!

Tempeh, White Bean & Zucchini Ragout

Tempeh Scaloppine with White Beans and Zucchini

1 (8-ounce) package fresh tempeh (or thawed if previously frozen)
1/3 cup all-purpose flour (or whole wheat)
2-4 tablespoons olive oil
1 cup zucchini, diced
1 (15.5-ounce) can cannellini or great northern beans, rinsed and drained
1 large clove garlic, minced
1 medium shallot, thinly sliced
3/4 – 1 cup vegetable broth
2 tablespoons dry sherry wine
2 tablespoons vegan buttery spread
1/2 teaspoon salt
fresh-cracked black pepper to taste

Using a steamer, cook tempeh for 15-20 minutes. Meanwhile, place flour in a bowl; set aside. Remove tempeh from steamer and cut into 1-inch cubes. Place into bowl of flour and toss to coat.

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add tempeh and cook until golden brown on all sides, approximately 7-10 minutes, adding more oil if pan becomes dry. Remove tempeh from pan and drain on a paper towel-covered plate; set aside.

In the same pan, cook  zucchini, stirring occasionally, until crisp-tender, approximately 1 minute. Remove from pan and set aside.

Place garlic and shallot in pan along with vegetable broth, wine, buttery spread and salt. Whisk and cook for 1 minute. Add tempeh, zucchini and beans to the pan and continue to cook until coated and heated through. Add more salt to taste and garnish with fresh-cracked black pepper.

6 Responses to “Tempeh Scaloppine with White Beans and Zucchini”

  1. Colleen November 15, 2012 at 3:56 pm #

    Wondering what brand of dry sherry you use. I am having trouble locating a vegan one.

    • megmeister November 16, 2012 at 2:25 pm #

      Hello Colleen, I use Fairbanks California Sherry. Though I must say that I honestly have not been able to find out whether or not it is vegan. I hope it is!!! I’m sorry I couldn’t be of more help.

      • Vedge July 21, 2013 at 5:32 pm #

        I have verified via email that Roland brand cooking wines are vegan.

      • megmeister July 22, 2013 at 8:06 am #

        Excellent! Thank you for letting us know!

Trackbacks/Pingbacks

  1. Tempeh Scaloppine with White Beans and Zucchini « Vegan Food ... | Vegan Food | Scoop.it - July 21, 2012

    […] This versatile food is tasty in both sweet and savory dishes, and offers a great, crispy texture when fresh. Joining the spotlight is our friend tempeh, which I spoke about in my previous post. I thought, why not create a dish that …  […]

  2. Tempeh Scaloppine with White Beans and Zucchini « Vegan Food ... - July 21, 2012

    […] on veganfoodaddict.wordpress.com admin (85 Posts)I decided to go on a vegan diet after watching Forks ove Knives and seeing how […]

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