Vegan Chicken Piccata Pasta

This dairy free piccata pasta is identical to the classic recipe. Vegan chicken piccata has bright buttery lemon caper sauce served over pasta.

recipe originally published November 10, 2010

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why everyone loves this classic recipe
   2. What to serve with piccata
   3. How long do leftovers last + storage suggestion
   4. Jump to recipe: Vegan Chicken Piccata

Why you'll love this piccata recipe

Brightly flavored and quick enough for a weeknight dinner, this dairy free piccata is a precise plant based remake of the classic recipe.

In this vegan chicken piccata recipe, the chicken is replaced with soy curls or jackfruit. Rehydrated soy curls or shredded jackfruit is lightly dredged and pan fried, then finished in the buttery lemon caper sauce and served over pasta or mashed potatoes.

This is such an easy and approachable recipe, and the bright flavors will have you craving it often. I make this as a quick weeknight dinner when I am craving light, lemony flavors.

If you love vibrant piccata flavors, you will love piccata potato salad, a lemony twist on the classic.  These lemon piccata enchiladas are another unusually tasty take on an easy casserole dish.

 

 

 

What do you eat with piccata?

One of my favorite ways to serve this vegan chicken piccata is over pasta noodles, as this recipe does. Another favorite, more comfort food version is to make the chicken and sauce and serve it over mashed potatoes or buttery smooth mashed cauliflower.

I have also just made the chicken piccata portion and served it over leftover rice, making it even easier. I just add the rice into the finished sauce to warm up before plating.

For some greens, this creamed spinach (also made with cauliflower!) has mild enough flavors to complement the piccata, not compete with it. Simple sautéed spinach, roasted asparagus or broccoli are also great pairings.

A chiffonade salad is another option for a fresh side.

 

How long does vegan chicken piccata last?

My rule for maximum flavor and freshness is to enjoy this quick and easy recipe within three days.

Cool completely, and refrigerate in a glass container with a tightly fitting lid. 

 

Did you make this piccata pasta? 

⭐️ Leaving a review helps us bring you more recipes. ⭐️ Follow spabettie on Instagram and tag us with #spabettie - We love seeing your recipe photos and remakes - thank you!

Yield: 4 servings

Vegan Chicken Piccata Pasta

Print

Brightly flavored and quick enough for a weeknight dinner, this piccata is a precise plant based remake of the classic recipe.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

"Chicken" Piccata

• 3 cups soy curls (see notes for other options)
• 2 tablespoons super fine almond flour
• ½ teaspoon fresh cracked black pepper
• 1 yellow onion, peeled and diced
• 2 garlic cloves, peeled and minced

Pasta

• 4 servings pasta *see notes for alternatives

Lemon piccata sauce

• 2 tablespoons dairy free butter
• 2 tablespoons gluten free all purpose flour
• 1 cup vegetable broth
• ½ cup dairy free, unsweetened milk
• 2 fresh lemons, scrubbed, zested, and juiced
• 3 cups fresh spinach
• ¼ cup capers

Instructions

Sauté soy curls

1. Choose a skillet that is large enough to make sauce.
2. Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, about 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water.
3. Return squeezed soy curls to bowl. Sprinkle almond flour and black pepper over soy curls, and toss to coat completely.
4. In a large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
5. Add floured soy curls to sautéed onion mixture. Continue to sauté for several minutes, until soy curls are golden brown and slightly crisp on edges.
6. Transfer cooked soy curls to a plate and set aside.
7. Do not wash skillet. You will make the sauce in this skillet; deglazing the soy curl bits adds another layer of flavor.

Cook noodles

1. In a large pasta pot, bring water to a boil.
2. When boiling, add pasta and cook according to package directions.

Make Lemon Piccata Sauce

1. Add butter to skillet over medium low heat.
2. Once butter is melted, add flour and stir to combine. Cook over medium low heat until mixture begins to deepen to a golden tan color.
3. Add the vegetable broth and whisk to deglaze and make a sauce with the roux / butter flour mixture.
4. To this sauce, add the milk, lemon zest and juice. Whisk to combine.
5. Remove sauce from heat.

Finish Pasta

1. To the skillet with the piccata sauce, fold in spinach, capers, cooked soy curls, and cooked pasta. Use tongs to combine and wilt spinach.

Notes

Alternatives to serving with pasta

Instead of pasta, my favorite comfort food piccata is to make the chicken and sauce, and serve it over mashed potatoes or buttery smooth mashed cauliflower.

I have also just made the chicken piccata portion and served it over leftover rice, making it even easier. I just add the rice into the finished sauce to warm up before plating.

For some greens, this creamed spinach (also made with cauliflower!) has mild enough flavors to complement the piccata, not compete with it. Simple sautéed spinach, roasted asparagus or broccoli are also great pairings.

A chiffonade salad is another option for a fresh side.

Soy curls substitutions 

In place of soy curls, use shredded jackfruit or cannellini beans.

If using jackfruit

1. Drain jackfruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). 
2. Sprinkle almond flour and black pepper over shredded jackfruit and toss to coat completely.
3. Add to skillet with sautéed onion and continue with recipe instructions.

If using beans

1. Drain beans but do not rinse.
2. Add to skillet with sautéed onion and continue with recipe instructions.

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy this quick and easy recipe within three days.

Cool completely and refrigerate in a glass container with a tightly fitting lid. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Organic Capers
• 
  Bouillon Organic Base
• 
  Dairy Free Milk
• 
  Organic Vegan Butter
• 
  Soy Curls
• 
  Fine Almond Flour

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 154Total Fat: 3gSodium: 242mgCarbohydrates: 22gFiber: 4gSugar: 3gProtein: 10g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.