Chickpea Piccata with Mushrooms is a delicious dinner dish that’s perfect for special occasions, including birthdays, holidays, and random Thursdays. It’s great for dinner parties and date night, too. This vegan recipe is from The Plant Protein Revolution Cookbook by Robin Robertson.
Vegan Chickpea Piccata with Mushrooms
The first time I had piccata was at Blossom restaurant in New York City. It was made with seitan, which was drenched in a luscious lemon-caper sauce and served alongside perfectly pan-seared mushroom slices. One bite of that mouthwatering dish, and I was hooked.
I’ve made piccata at home many times since then, usually using cauliflower or tempeh. Store-bought seitan never really tastes as good as the restaurant version, and I’m usually too lazy to make my own. This recipe from The Plant Protein Revolution Cookbook by Robin Robertson shows how easy to make it is, though. These savory cutlets are made with chickpeas and vital wheat gluten, and they don’t take long to put together.
How to Make Vegan Chickpea Piccata
Making your own seitan cutlets at home might sound daunting, but it’s really easy!
- First you mix the cutlet ingredients together in a food processor.
- Then you need the dough for a few minutes and shape it into 8 patties.
- Next you pan fry the patties for 5 minutes per side.
- Then you add water to the pan, cover it, and cook the patties for 10 to 15 minutes, until they’re firm.
- Pop the patties in a warm oven while you cook the rest of the dish.
- Next you cook the mushrooms. Set them aside while you make the sauce.
- To make the sauce, you just combine the ingredients in your pan and cook for a few minutes, until it’s warm.
- You return the mushrooms to the pan and cook for another minute or two, until everything is heated.
- Finally, you serve the cutlets topped with the mushrooms and sauce!
You can serve your chickpea piccata on top of mashed potatoes or rice to soak up the sauce. Serve a green veggie on the side, like broccoli, kale, or asparagus.
The Plant Protein Revolution Cookbook
With veggie burgers available in just about every fast food joint, veganism has finally reached the mainstream. People are still a little confused about it, though. Do vegans eat fish? Is it all veggie burgers and salad? Where do vegans get their protein?
Let me tell you, vegans are really tired of being asked where they get protein. (The answer is from our food!) Meat doesn’t have a monopoly on protein, and it can be found in abundance in the plant-food world. Robin Robertson’s new book The Plant Protein Revolution Cookbook is here to set the record straight.
Robin starts the book with everything you’ve always wanted to know about protein but were afraid to ask. She dispels the protein myth and explains just how much of this much talked about macronutrient we really need. She also shares info on how to keep your pantry stocked with protein-rich plant-based foods.
The recipes are protein-rich veganized versions of omni-favorites. You’ll find such mouthwatering dishes as Everything Cheese Wheel, Caesar Chef’s Salad, Sloppy Lentils and ‘Shrooms, Easy Peasy Mac and Cheesy, and of course, this Chickpea Piccata with Mushrooms.
There are also protein-filled desserts, such as Chocolate-Kissed Peanut Butter Pie and Almond Butter Blondies.
Chapters in The Plant Protein Revolution Cookbook include:
- All About Plant Protein
- Appetizers and Snacks
- Salad Power
- Super Sandwiches
- Stovetop Simmers and Skillets
- From the Oven
- Breakfast of Champions
- Protein-Rich Sweets
- Plant Protein Basics
If you’re vegan and want to up your protein game, or if you’re an omnivore who wants to eat more meatless meals, The Plant Protein Revolution Cookbook is the book for you!
Chickpea Piccata with Mushrooms
- 11/2 cups (246 g) cooked chickpeas or 1 (15-ounce [425 g]) can, drained, rinsed, and blotted dry
- 2 tablespoons (20 ml) tamari
- 3/4 cup (108 g) vital wheat gluten
- 2 tablespoons (16 g) nutritional yeast
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon sea salt
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 cup (235 ml) water
Mushrooms and Piccata Sauce
- 11/2 cups (105 g) sliced mushrooms (any type) Water
- Sea salt and freshly ground black pepper
- 1 tablespoon (16 g) almond butter
- 1/3 cup (70 ml) vegetable broth
- 1/4 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) vegan butter
Preheat the oven to 275°F (140°C).
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.
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 1/4-inch (6 mm) thick patties.
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 minutes, 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.
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 and set aside.
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. To serve, transfer the cutlets to a serving platter and drizzle with the sauce and mushroom.
Recipe reprinted with permission from The Plant Protein Revolution Cookbook by Robin Robertson.
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