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
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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?
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Vegan Chicken Piccata Pasta
Brightly flavored and quick enough for a weeknight dinner, this piccata is a precise plant based remake of the classic recipe.
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
- Choose a skillet that is large enough to make sauce.
- 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.
- Return squeezed soy curls to bowl. Sprinkle almond flour and black pepper over soy curls, and toss to coat completely.
- In a large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
- 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.
- Transfer cooked soy curls to a plate and set aside.
- Do not wash skillet. You will make the sauce in this skillet; deglazing the soy curl bits adds another layer of flavor.
Cook noodles
- In a large pasta pot, bring water to a boil.
- When boiling, add pasta and cook according to package directions.
Make Lemon Piccata Sauce
- Add butter to skillet over medium low heat.
- 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.
- Add the vegetable broth and whisk to deglaze and make a sauce with the roux / butter flour mixture.
- To this sauce, add the milk, lemon zest and juice. Whisk to combine.
- Remove sauce from heat.
Finish Pasta
- 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 substitutionsÂ
In place of soy curls, use shredded jackfruit or cannellini beans.
If using jackfruit
- Drain jackfruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife).Â
- Sprinkle almond flour and black pepper over shredded jackfruit and toss to coat completely.
- Add to skillet with sautéed onion and continue with recipe instructions.
If using beans
- Drain beans but do not rinse.
- 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.Â
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Jennifer says
This looks SO good, what a great idea!!
MoFo had me cracking up btw lol!
spabettie says
Thank You!! it was yum! yes... Mo Fo is fun. 😉
eatmovewrite says
Aren't moms incredible? My parents are the same way. They literally think I can do ANYthing. Because of them, I feel like I've accomplished alot more than I really "should" have been able to. That confidence is priceless. 🙂
spabettie says
I so agree!! I don't know how, but I have a level of confidence that has really opened doors (well, I've opened them!) and I have my parents, grandparents, everyone in my life growing up to thank... I am very thankful and feel very lucky for that.
LiveForTheRun says
This is so awesome. Soy curls?! Deglazing? Fancy that!
I would have to say my Heath Bar Crumbles. Girl, I should give you the recipe. easy and amazing:)
spabettie says
yes! I was so excited that I could actually "deglaze" with a non-meat... I think it's the flour that helped...
yes please please please - you have my email, I'll make your heath bars and post them!!
...and that's funny... you are going to laugh at my post tomorrow!! 😀
biz319 says
That looks really delicious! My daughter is the same way - whenever I am making any type of meat, she has to leave the room immediately.
She'll eat Italian beef though!
spabettie says
I've always been that way with meat. I grew up fishing and learned to clean fish at like, age 6, so that I am okay with! I think part of it is that I don't like chicken as a food...
Amy @ Second City Randomness says
That looks just "refreshing". *Sigh...
I think if I entered a contest, it'd be for baked goods- probably some over the top cupcakes I made.
Which reminds me... I really need to make cupcakes soon...
spabettie says
Thanks!! I always think of lemon as refreshing, too! It really was - very light and... fresh! 😀 Cupcakes are fun... I'd love to see a cupcake post from you soon!
Joslyn @ missfitbliss says
I didn't touch dead chicken til I fell in love with my boyfriend. It's amazing what you'll do for love;) I'm totally used to it now. I love lemons and capers too!
spabettie says
hee... I know! I will still cook meat for Jason... *LOVE* 🙂 capers are fabulous, aren't they?
Jojo says
That looks like a delicious dinner.
spabettie says
Thank you! I was happy with how it turned out - some really great flavors for being vegan and light.
spabettie mom says
Ha!!! Yes I am still smilin' about the fact that you don't like to touch chicken.heeeee.
AND....I agree with Camille; you could do it...you
never know till ya try..
That dish looks delish, and I agree; the quinoa
pasta is the best....keep on cookin...
spabettie says
Hi Mom!! <3
have you had this brand of quinoa pasta?? it's VERY good!
keep looking for those opportunities, Mom... like, maybe a baking one! 😀
Dorry says
I want to try that pasta! I haven't tried many gluten-free pastas so it's nice to have a suggestion. I'm the same way with chicken - eeek! Can't touch it. I really don't have a signature dish. I'm working on it, though! (Does oatmeal count??) 😉
spabettie says
yes, Dorry, believe me I have tried many! this one is really very good - the best texture so far. and a hint from experience --> if you try a gluten free pasta made from RICE... DO NOT salt the water before!! soaks it right up... I learned that the hard way! XO
Camille says
Aww, your Mom is so sweet
AND you could totally win it 🙂
You never know if you don't try!
spabettie says
Camille, this is why I <3 you! thanks!