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    You are at:Home»Dairy-Free Recipes»Plant-Based Chickpea Piccata that’s Rich in Protein and Taste

    Plant-Based Chickpea Piccata that’s Rich in Protein and Taste

    0
    By Alisa Fleming on February 9, 2021 Dairy-Free Recipes, Entrees

    Piccata is typically a meaty dish, made with veal or chicken cutlets, and garnished with a buttery lemon caper sauce. But author Robin Robertson decided to give this Italian classic a dairy-free and vegan makeover. Her Plant-Based Chickpea Piccata is made with easy, from-scratch chickpea cutlets and topped with a rich lemon caper sauce sans dairy. She also adds deliciously meaty mushrooms, because, why not?!

    Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.

    Plant-Based Chickpea Piccata that’s Rich in Protein and Taste

    This casually elegant entrée is a sample recipe from The Plant Protein Revolution Cookbook by Robin Robertson. You can serve it for a weeknight meal, or a special occasion. Either way, it packs in a whopping 29 grams of protein per serving, and a generous helping of other nutrients.

    The Plant Protein Revolution Cookbook contains more than 85 vegan recipes made with high-protein ingredients. It’s heavy in savories, with appetizers, soups, stews, salads, and sides galore. Here is just a sampling of the recipes in this vegan collection:

    • Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.Sunflower-Crusted Cashew Cheddar
    • Faux Gras
    • Greek Goddess Niçoise Salad
    • Black and White Bean Quesadillas
    • Seitan and Mushroom Gyros
    • Brunswick Stew
    • Indonesian Noodles with Tempeh
    • Spaghetti with Lentil Bolognese Sauce
    • Roasted Cauliflower and Potatoes with Chickpeas and Charmoula Sauce
    • Potato and Bacon Breakfast Burritos
    • Chocolate-Kissed Peanut Butter Pie

    But go ahead and try this Chickpea Piccata recipe first. I’m sure you’ll be back for more.

    Plant-Based Chickpea Piccata Recipe with Dairy-Free Lemon Caper Sauce and Mushrooms. High in protein, healthy, easy, and delicious.

    Special Diet Notes: Plant-Based Chickpea Piccata

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, vegan, plant-based, and vegetarian.

    Plant-Based Chickpea Piccata with Mushrooms
     
    Print
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
     
    Try these lemon-kissed cutlets the next time you want to make something special for dinner. I like to serve them with mashed potatoes and roasted asparagus.
    Author: Robin Robertson
    Recipe type: Entree
    Cuisine: Italian
    Serves: 4 servings
    Ingredients
    Chickpea Cutlets
    • 1½ cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, drained, rinsed, and blotted dry
    • 2 tablespoons (20 ml) tamari (can sub soy sauce)
    • ¾ cup (108 g) vital wheat gluten
    • 2 tablespoons (16 g) nutritional yeast
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ½ teaspoon sweet paprika
    • ¼ teaspoon sea salt
    • 1 tablespoon (15 ml) extra-virgin olive oil
    • 1 cup (235 ml) water
    Mushroom Piccata Sauce
    • 1½ cups (105 g) sliced mushrooms (any type)
    • Water, as needed
    • Sea salt
    • Freshly ground black pepper
    • 1 tablespoon (16 g) almond butter
    • ⅓ cup (70 ml) vegetable broth
    • ¼ cup (60 ml) dry white wine
    • 2 tablespoons (30 ml) fresh lemon juice
    • 1 tablespoon (9 g) capers
    • 2 tablespoons (8 g) minced fresh parsley
    • 1 tablespoon (15 ml) dairy-free buttery spread
    Instructions
    1. Preheat the oven to 275°F (140°C).
    2. In a food processor, combine the chickpeas and tamari and process until smooth. Add the vital wheat gluten, nutritional yeast, onion powder, garlic powder, paprika, and salt. Pulse until well mixed.
    3. Transfer the mixture onto a work surface and knead with your hands for 1 to 2 minutes to fully incorporate. Divide the mixture into eight equal pieces and shape them into ¼-inch (6 mm) thick patties.
    4. Heat the olive oil in a large skillet over medium heat. Add the patties, in batches if needed, and cook until golden brown, about 5 minutes per side. Reduce the heat to low, add the water to the skillet, cover, and cook for 10 to 15 minutes, in batches with additional water if needed; they should be firm to the touch. Remove the patties from the skillet (do not wash) and place them on a rimmed baking sheet. Place them in the oven while you make the sauce.
    5. To make the sauce, add the mushrooms to the same skillet over medium heat and cook, stirring, until the mushrooms are tender, adding about 1 tablespoon (15 ml) of water so the mushrooms don’t burn. Season with salt and pepper to taste. Remove the mushrooms from the skillet.
    6. In the same skillet over medium heat, combine the almond butter and vegetable broth and cook, stirring to blend. Add the wine, lemon juice, capers, and parsley. Season with salt and pepper to taste. Simmer until the sauce thickens a little, about 3 minutes. Add the butter, stirring until melted. Return the mushrooms to the skillet and cook for a minute to heat through.
    7. To serve, transfer the cutlets to a serving platter and drizzle with the sauce and mushrooms.
    Notes
    This recipe is reprinted with permissions from The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients by Robin Robertson.
    Nutrition Information
    Calories: 320 Fat: 11g Carbohydrates: 26g Sugar: 4g Fiber: 6g Protein: 29g
    3.5.3229

    More Plant-Based Recipes from Robin Robertson

    Indonesian Noodles

    Plant-Based Indonesian Noodles with Braised Tempeh and Bok Choy - a High Protein, Vegan Recipe that's loaded with Vegetables, Other Healthy Ingredients, and Flavor. Gluten-free Optional

    Eggless Hollandaise Sauce

    Eggless Hollandaise Sauce Recipe that's Rich, Creamy, and Oh-So Easy. It's also dairy-free and plant-based. Great on vegan "bennies," vegetables, and more.

    Mom’s Vegan Baked Mac & Cheese

    Vegan Baked Mac & Cheese Recipe Just Like Mom Used to Make

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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