Picatta wouldn’t be complete without a bunch of capers stirred in to add a salty tang. I love capers so I added a ton, but you can add more or less to your liking. This recipe calls for white wine but if you don’t have any on hand, you can use a substitution of a white wine vinegar and water blend.
YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the potatoes:
- 5 potatoes, peeled
- water to cover
- 2 tbsp vegan butter
- 1/4 cup almond milk
- salt & pepper to taste
- For the piccata:
- 2 tbsp vegan butter
- 1 shallot, diced
- 3 cloves garlic, minced
- salt and pepper to taste
- 3/4 cup white wine
- 3/4 cup veggie broth
- juice from 1 lemon
- 1 15 oz can chickpeas
- 2 1/2 tbsp capers
- handful arugula
Directions
1. Bring a large pot of water to a boil. Add the chopped and peeled potatoes and boil until they can be pierced with a fork.
2. White the potatoes are cooking, prepare the picatta. Add butter to a large sauté pan over medium heat. Add the shallot and simmer for a minute or two, until soft.
3. Add the garlic and simmer for another minute. Season with salt and pepper.
4. Pour in the white wine and simmer for about 5 minutes, until the liquid reduces.
5. Pour in the veggie broth, lemon juice, and chickpeas. Simmer again until the liquid reduces.
6. Remove from heat and stir in the arugula and capers.
7. When the potatoes are soft, add the butter, almond milk, salt, and pepper, and mash well.
8. Serve chickpeas and sauce over mashed potatoes.
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Photo: Lauren Sacerdote
