Vegan
You know how those Gardein chicken packages have a Chicken Piccata recipe on the back? I’ve been making recipes inspired by the Gardein recipe for years now and decided to finally share it! I combined this classic vegan chicken piccata recipe with a simple, yet flavorful Hungarian creamed spinach recipe (Spenót Főzelék) but the veganized version of course. There is something so comforting and satisfying about creamed spinach so I decided to make it the bed for the Gardein Chicken Piccata. See below for my Vegan Chicken Piccata with Hungarian Spinach recipe. If you try making any of these recipes, I would love if you could tag it on Instagram or FB @chivegfood!
Vegan Chicken Piccata with Hungarian Spinach Recipe
Indulge in this tasty, yet relatively healthy vegan chicken piccata recipe served over a bed of Hungarian spinach.
4
servings30
minutes40
minutesIngredients
- Hungarian Spinach
3 tbsp soy butter
3 cloves garlic (minced)
3 tbsp flour
1/4 cup oat milk
1 lb spinach
1 tsp red pepper flakes (I usually put 2-3 tsp)
salt/pepper to taste
- Vegan Chicken Piccata
1 tbsp olive oil
2 tbsp flour
1/2 cup veggie stock
8 oz shiitake mushrooms (sliced)
3 cloves garlic (minced)
2 tbsp capers (with their juice)
1 Handful Castelvetrano olives (or green olives)
1 tbsp white wine vinegar
1/2 lemon
2 tsp smoked paprika
1 tsp oregano
salt/pepper (to taste)
1 handful dill (chopped for garnish)
1 handful chives (chopped for garnish)
Directions
- Hungarian Spinach
- Chop your garlic. Heat up your soy butter on medium heat in a medium-large sized pot, once it’s melted, add your garlic and sauce for about 1 minute. Then add salt.
- Now add your flour and whisk vigorously until it creates a paste.
- Take your pot off the stove and whisk in your oat milk.
- Put your pot back on the stove, add your spinach and stir it in till it’s blended. Then use the turbo setting on your immersion blender to blend the spinach. It should almost be finely minced but not quite minced.
- Season to taste with salt, pepper, and red pepper. Put aside.
- Vegan Chicken Piccata
- Rub your garden chicken filets with flour on each side. Then rub with paprika and oregano on both sides.
- In a medium pan, heat up about 1 tsp of olive oil. Then add your filet to the pan and sauté on each side for about 1 minute. You might want to add more paprika or oregano. Sprinkle with salt and pepper.
- Then add 3 tbsp of water to the pan and cover for about 3-4 minutes.
- Take your filets out of the pan and put to the side. They don’t need to be fully browned.
- In the same pan, add the rest of your olive oil and mushrooms. Sauté for about 4-5 minutes, then add your garlic and sauce for about 1 more minute. Add oregano, salt, and pepper to the mushrooms.
- Add the capers in their juice, olives and veggie stock to the pan. This should deglaze the pan.
- Then reduce your sauce by simmering it for about 5-7 minutes. There should be less sauce and you should reach your desired sauce consistency.
- Once your sauce is ready, stir in your white wine vinegar. Then add your Gardein filets and olives to the sauce. Take your pan off the heat. Sprinkle your piccata with dill and chives.
- On a plate or shallow bowl spread your Hungarian spinach and top it with the piccata and sauce. Dinner is served!
Notes
- For more spice, add red pepper and paprika to your Gardein chicken!
- If you can’t find the Gardein chicken filets, you can use the strips instead. They will probably just cook more quickly than the filets.
- You can also throw in more veggies to your sauce: peppers, onions, etc.
- If you want your spinach even creamier, add more flour when you’re making the roux. Also, add more oat milk. For a greener dish, add more spinach.
- Try sprinkling parsley on top too for an added herbal flavor!
Hungry for more recipes? Check them out here!
Recent Comments