Cinnamon and Sage Crusted Tempeh in a Piccata Sauce

Cooked this up for dinner last night and the flavors were excellent. The Cinnamon cuts the citrus of the sauce so perfectly and then the sage brings an earthy and pungent flavor to the dish. This is an easy dish to prepare and also a budget friendly meal. If you are looking for something new to try I highly recommend trying this out. If you do please leave your comments below, I would love the hear with you think. I based this recipe from one I found in Vegetarian times, but I  made some adjustments and decided to add cinnamon.

Piccata Sauce

1 tsp olive oil
1 tbs minced garlic
1 cup  white cooking wine
1/4  cup lemon juice
1 tbs capers, drained
salt and pepper to taste
1 1/2 teaspoons corn starch dissolved in 1 /12 tablespoons of water

Cinnamon and Sage Crusted Tempeh

1 8oz package of tempeh cut into 6 equal triagles
1/2 cup almond milk
1/2 cup cornmeal
1 tbs chopped fresh sage
1 1/2 tsp cinnamon
oil for cooking

To prepare the sauce, heat the oil over medium high  in a sauce pot and add the garlic, cook for 30 to 40 seconds. Add the wine, lemon juice, capers, salt and pepper. Cook for about 10 minutes on a soft simmer.
Stir in the corn starch mixture and continue to cook for 3 to 5 minutes. Turn off heat and set aside.

Heat about 1/8 inch oil in a skillet on medium high. Add the milk in a small bowl and then in a separate bowl add the cornmeal, sage, and cinnamon, mix well. soak the tempeh in the milk and then coat in the cornmeal mixture. Cook in the skillet until golden on both sides.

I served this with some fettuccine that I tossed in a dab of oil, salt, garlic powder and sage. Drizzle sauce over the tempeh and fettuccine.