Vegan Piccata with Lemon, Capers, and Parsley Recipe
This Vegan Piccata recipe is a flavorful, plant-based twist on the classic Italian dish, featuring pan-fried vegan chicken or tofu in a zesty lemon-caper sauce served over perfectly cooked pasta. Ready in just 20 minutes, it makes a delightful and wholesome meal that serves 8.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegan
Ingredients
Pasta
- 1 (16 oz) package pasta
Protein
- 1 (10 oz) package vegan chicken or 14 oz tofu
- 3 tablespoons olive oil (for frying)
Piccata Sauce
- 4 cloves garlic, minced
- 1/4 cup shallots, diced
- 1/4 cup vegan butter
- 1/4 cup capers
- 1 cup vegan chicken broth (or vegan dry white wine)
- 1/4 cup lemon juice (from 2-3 lemons plus more for wedges)
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/3 cup fresh parsley, chopped
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside.
- Prepare the protein: Heat a skillet over medium heat and add a little olive oil. Pan-fry the vegan chicken or tofu pieces for about 3 minutes on each side until cooked through and nicely browned. Remove from skillet and set aside.
- Make the piccata sauce: In the same skillet, add 3 tablespoons olive oil. Peel and dice the shallots and mince the garlic. Add both to the skillet and cook over low heat for 3-5 minutes until translucent and fragrant.
- Add butter and capers: Stir in 1/4 cup vegan butter and 1/4 cup capers. Allow the butter to melt completely, blending the flavors together.
- Deglaze and simmer: Pour in 1 cup vegan chicken broth or vegan dry white wine. Let it simmer gently for about 3 minutes to reduce slightly and concentrate the sauce.
- Finish the sauce: Turn off the heat and stir in 1/4 cup freshly squeezed lemon juice, 1/3 cup chopped fresh parsley, salt, and red pepper flakes if using. Toss the cooked and drained pasta into the sauce, ensuring everything is well coated.
- Serve: Plate the lemony pasta with the pan-fried vegan chicken or tofu on the side or on top. Garnish with lemon wedges for extra brightness.
Notes
- Use vegan chicken for a texture closer to traditional piccata, or tofu for a more affordable, readily available option.
- Adjust the amount of lemon juice and capers according to preferred tanginess.
- Red pepper flakes are optional; add them if you prefer a bit of heat.
- This dish pairs well with a side of steamed vegetables or a fresh green salad.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
