Yield: 4 servings

I could eat this sauce alone, as it is simply to die for. But it is perfect over the tempeh. I’ve made a somewhat similar vegan piccata sauce previously, but it missed the mark, as the flavors weren’t balanced. I experimented and found that the addition of Amino Acids, brown rice syrup and just a hint of lemon juice to a fairly sweet wine made it perfect. The garlic, tomatoes, capers and parsley put it right over the top in terms of taste, color and nutrition. I labeled this recipe under Sauces, as well as under Tempeh and Main Dishes, because it would be delicious with anything, including a spoon!

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011