Chicken-less Piccata Eat Heal Glow

IMG_7025Chicken-less Piccata Giada De Laurentiis Version Vegan-ized

Vegan Chicken Piccata

Eat Heal Glow

This is Giada’s version of Chicken Picatta.  I would serve over quinoa pasta, brown basmati rice or mashed cauliflower along with a light arugula or watercress salad. Enjoy!


1 8 oz package of tempeh

You could also use tofu,  seitan or  my chicken-less chickpea patties

Slice tempeh or tofu into thin triangles. Cut the tempeh block in half and then into 4 triangles. Divide each triangle in half again to make it thinner. If using seitan shape like a chicken breast and flatten with your palm.

For the chicken-ish marinade:

¼ cup sherry

1 teaspoon braggs liquid aminos or tamari

1 pinch chili flakes

1 teaspoon poultry seasoning

juice of ½ lemon

Chicken-y Crust for dredging:

1 cup coconut flour

1/3 cup polenta or cornmeal (I use blue cornmeal)

1 teaspoon Italian seasoning

1 teaspoon poultry seasoning

freshly ground black pepper

pinch of sea salt


1 cup soy milk or soy creamer

2 teaspoons Dijon mustard

Piccata Sauce:

6 tablespoons vegan butter (earth balance) divided

4 tablespoons extra virgin olive oil

1 teaspoon minced garlic

1/3 cup lemon juice + 1 lemon sliced extra thin

½ cup white wine

¼ cup capers, rinsed

1/3 cup fresh parsley, chopped plus more for garnish


Marinate the tempeh, tofu or seitan from one hour to overnight in a zip-lock bag. In a shallow bowl, combine all of the ingredients for the chicken-y crust. In another bowl, combine the milk and mustard. Dredge the tempeh in the flour mixture, dip in the milk mixture, then dredge again in the flour mixture.

In a large cast iron skillet over medium high heat, melt 2 tablespoons of the vegan butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the tempeh and cook for 3 minutes. When nice and browned, flip and cook other side for 3 minutes. Remove and transfer to serving platter. Cover to keep warm.

Into the pan add the remaining olive oil and 2 tablespoons more of the vegan butter. Add the garlic, sliced lemon, wine, lemon juice and capers. Return to stove and bring to a boil, scraping up the brown bits from the pan for extra flavor. Check for seasoning. Return all the tempeh to the pan and simmer for 5 minutes. Remove tempeh to platter. Add remaining 2 tablespoons butter and parsley to sauce and whisk vigorously. Pour sauce over tempeh and garnish with extra parsley. Enjoy!