Tempeh Schnitzel with a Citrus Sauce

Spring has finally sprung, at least for this weekend.  Here's a light and fresh springtime dish that can be paired with fresh spring peas or white/green asparagus.

Tempeh Schnitzel with a Citrus Sauce

http://www.vegalicious.org/2009/06/19/tempeh-schnitzel-with-a-citrus-sauce/

1            lemon

1            pkg. tempeh

1            cup orange juice

6-8         sprigs thyme

1            tablespoons sesame oil

2            tablespoons oil

1            tablespoons soy sauce

1            teaspoon vegetable bouillon powder

              capers (optional)

Slice the tempeh in thin slices.

Make a marinade from the orange juice, sesame oil, the juice from 1/2 lemon and vegetable bouillon.

Marinate the tempeh slices for 1/2-4 hours.

Hat the 2 tablespoons of oil in a frying pan.

Strip the leaves from the thyme into the pan.

Braze the tempeh so that both sides are golden brown.

Season to taste with a pinch of salt, and freshly ground pepper.

Slice the other half of the lemon and place in the frying pan to lightly sauté for 1-2 minutes.

Place the tempeh Schnitzels on a serving platter, and pour the marinade into the hot frying pan.

Allow the marinade to reduce, then pour over the Schnitzels or serve in a gravy boat on the side.