Tempeh Triangles with Piccata Sauce

• 1 1/2 tsp. minced garlic
• 1/2 cup fresh lemon juice
• 2 cups dry white wine
• 1 Tbs. capers, drained
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 Tbs. cornstarch dissolved in 3 Tbs. water
• 1/2 cup soymilk
• 1 Tbs. Dijon mustard
• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 2 Tbs. chopped fresh sage
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 8-oz. pkg. tempeh
• 2 Tbs. olive oil
• Lemon slices for garnish

1. To make Piccata Sauce: Roast garlic in skillet over medium heat, 20 seconds.
2. Add lemon juice, wine, capers, salt and pepper; cook about 10 minutes.
3. Stir in cornstarch mixture; cook 3 to 5 minutes.
4. Remove from heat, and set aside.
5. To make Tempeh Triangles: Whisk together soymilk and mustard in bowl.
6. Combine cornmeal, flour, sage, salt and pepper on wax paper.
7. Cut each tempeh piece into 3 squares.
8. Cut each square into 2 triangles.
9. Dip triangles in soymilk mixture, dredge in cornmeal mixture and set aside.
10. Heat 1 Tbs.
11. oil in large skillet over medium-high heat.
12. Cook half tempeh triangles about 3 minutes per side.
13. Add remaining oil, and repeat.
14. Arrange tempeh triangles on serving plates, and top with sauce.
15. Garnish with lemon slices.

garlic, lemon juice, white wine, capers, salt, black pepper, cornstarch, soymilk, mustard, cornmeal, allpurpose, fresh sage, salt, black pepper, tempeh, olive oil, lemon slices

Taken from www.vegetariantimes.com/recipe/tempeh-triangles-with-piccata-sauce/ (may not work)