Where are my lemon lovers? If that’s you, then this recipe is a must try! I’ll be honest, I was never a huge fan of lemon flavored anything, but a few years ago my sister introduced me to lemon chicken piccata pasta and I fell in love, so of course I had to make a vegan version and add in my delicious fried tempeh.
Like any pasta dish, you need to start off with bringing a large pot of water to boil and cook your pasta accordingly. I personally like to use angel hair pasta or thin spaghetti with this dish, but it really is a personal preference! Use whatever pasta you like.
Similar to my crispy tempeh strips, you will want to have a small bowl of milk, but for this dish add in some lemon zest for extra flavor. Then in another small bowl, or container with a lid like I like to use, combine flour, black pepper, and salt. Warm your oil in a large skillet on a medium-low heat, toss your tempeh strips in the milk and then in the flour; cook the tempeh in the oil until all the sides are golden and crispy.
Once you are done cooking the tempeh, in the same skillet add the minced garlic and butter and cook for 2 minutes. Add your lemon juice, vegetable broth and capers. Then continue to cook for 2-3 minutes until the sauce is heated through.
Reduce to a simmer and slowly add flour while whisking constantly to avoid clumps. Sometimes I find it is easier to pull out some of the sauce and whisk the flour into that then add back into the sauce. If you decide to add it directly to the pan, do it slowly and keep whisking until it is thoroughly mixed.
When the sauce is completed, serve over your pasta and garnish with fresh lemon slices and enjoy!