Guest post by Stephanie Dreyer, founder of VeegMama
As a vegan mom of three, I am always looking for new, healthy recipes to delight my family.
When I adopted a vegan diet almost 5 years ago, there was a steep learning curve to build a new
repertoire of recipes and familiarize myself with vegan products.
In my new ebook, VeegMama’s Guide To Going Vegan, I share how to transition to a vegan
diet and lifestyle simply and easily, and provide lots of delicious recipes.
This recipe is an elegant dish that nurtures my on-going love affair with Gardein products
(available at Whole Foods.)
I like to serve this Piccata over pasta, but it also works well over mashed potatoes.
Steamed broccoli makes a great side dish.
I hope you enjoy it!
Vegan Piccata with Lemon-Garlic Pasta
1 package of Gardein Chick’n Scallopini
Juice of 1 lemon
1/2 cup of white wine
1/2 cup of vegetable stock
1 tablespoon Earth Balance
2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
1/2 cup of flour
1 tablespoon olive oil
Salt and pepper, to taste
1 pound of pasta (your choice)
Zest of 1 lemon
Juice of 2 lemons
4 cloves of garlic, thinly sliced
1/4 cup of olive oil
Salt and pepper, to taste
Vegan Parmesan cheese (optional)
Bring a pot of salted water to a boil.
Add pasta and cook according to package directions.
Drain, reserving 1/2 cup of cooked pasta water.
Meanwhile, pour flour into a pie plate and dredge each Chick’n piece into it.
(You can also season your flour with your favorite herbs and spices before
dredging for added flavor.)
Heat 1 tablespoon of olive oil in a pan.
Saute Chick’n 2-3 minutes over medium-high heat on each side until browned.
Remove from pan and set aside.
Add capers, stock, and white wine to pan.
Reduce by half and turn off heat.
Whisk in lemon juice and Earth Balance.
Return Chick’n to pan and coat with sauce.
Sprinkle with parsley.
Heat 1/4 cup of olive oil in a separate pan.
Add garlic and cook until golden brown, careful not to let it burn.
Add lemon juice, and salt and pepper to taste.
Stir in pasta and reserved pasta water.
Sprinkle with lemon zest and vegan Parmesan cheese (optional).
About the author:
Stephanie Dreyer, is the founder of VeegMama, a lifestyle blog sharing new approaches to healthy living and eating. She encourages her readers to live their best life every day through food, wellness, and personal fulfillment. She is also a children’s book writer and mom of three. Stephanie was most recently featured on KCAL 9 in Los Angeles and Chickpea Magazine. She is a contributing author in the #1 Amazon Bestselling Book, Sexy Fit and Fab Sirens. Her new ebook, VeegMama’s Guide To Going Vegan, is now available. You can visit her at [http://veegmama.com] and can connect with her at [email protected], [http://facebook.com/Veegmama], [http://twitter.com/Veegmama], [http://instagram.com/Veegmama], and [http://pinterest.com/veegmama]
Have your created vegan versions of favorite dishes?
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