• Home
  • Entrees
  • Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes

Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes
Served with fluffy mashed potatoes, roasted asparagus and braised kale with lemon caper sauce

0 1
Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
Portobello Mushroom Meat
2 large mushrooms, cut into inch slices Portobello Mushrooms or pre-cut 16 ounce package
1, minced Shallot
1 small, diced White Onion
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
to taste Salt
to taste Pepper
1/4 cup Lemon juice
Mashed Potatoes
2, peeled and cut into large identical chunks Baking Potato
1/2 cup Organic Vegetable Broth
1/2 cup Almond Milk or any non-dairy milk of choice
1 teaspoon Garlic Salt
1 1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Pepper
Lemon Caper Sauce
1 cup Organic Vegetable Broth
1/4 cup Wheat Flour
1/4 cup Lemon juice
3 Tablespoons White Wine
1, minced Shallot
1 clove, minced Garlic
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Asparagus & Kale
1 bunch, trimmed Asparagus
I bunch, stem removed, chopped Kale
1 teaspoon Garlic Salt
1 teaspoon Red Pepper
1/4 cup Organic Vegetable Broth
Garnish
2 teaspoons Capers
Wedges Lemon
1 tablespoon, chopped Parsley

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Capers, white wine, garlic and lemon make this vegan portobello piccata recipe burst with European flavor

  • 1 hour 30 minutes
  • Serves 2
  • Medium

Ingredients

  • Portobello Mushroom Meat

  • Mashed Potatoes

  • Lemon Caper Sauce

  • Asparagus & Kale

  • Garnish

Directions

Share
Want create site? Find Free WordPress Themes and plugins.

Vegan Portobello Piccata is a ‘veganized’ version of chicken piccata, traditionally made with chicken, breaded and sautéed in a white wine, lemon butter sauce. The attraction to this popular dish is the combination of garlic, lemon, and white wine sauce. Portobello mushrooms are a meaty, porous substitute that absorb the delicious flavors without any added fat or oil, without sacrificing vibrant fresh taste.

Adding creamy vegan mashed potatoes, braised kale and roasted asparagus brings the dish together because of the variety of colors, textures, flavors and tastes.

Exhausted from a long week at work, Fridays are generally our relaxation evenings. Paul and I relish the weekends, and this particular evening I was craving lemon and comfort food. I decided to use portobello mushrooms as the highlight because of their meaty texture with the softness of the mashed potatoes and the crunchiness of the asparagus. Lemon perfectly compliments every element of the plate. I figured instead of using cauliflower steaks, I would try mushrooms.

I LOVE mashed potatoes with a culinary passion. I will never forget watching  the dinner scene in the 1977 classic movie ‘Close Encounters of the Third Kind’ from director Steven Spielberg.  Roy Neary (Richard Dreyfuss) can’t get the image of the Devil’s Tower out of his head, and creates the shape of it in mashed potatoes. (For you enthusiasts who share my memory, watch this clip; Close Encounters of Third Kind Mashed Potato Scene ). I remember, as a kid, thinking how cool it would be to make a mountain from mashed potatoes, and then of course eat it.  As an adult, I feel exactly the same way. I literally could eat mashed potatoes every day of my life and be happy.

If you love lemon, mashed potatoes garlic, lemon, capers, mushrooms and white wine give this recipe a try.

Did you find apk for android? You can find new Free Android Games and apps.

Steps

1
Done

Vegan Mashed Potatoes

Peel potatoes and cut them into equal sized large
Put in a large pan and cover potatoes in water
bring to a boil, reduce heat to simmer, and cover
Cook for 30 minutes until potatoes are soft

2
Done

Drain potatoes and return to pan.
Add vegetable broth, almond milk and refining ingredients.
Using an electric mixer to whip potatoes.
Cover to keep warm.

3
Done

Mushrooms

In a large skillet, cook garlic and onion until translucent.
Add one layer of portobello mushrooms.
Add a little vegetable broth and lemon juice.
Cook over medium heat, turning mushrooms as they cook.
While cooking, continue to add lemon juice, white and vegetable broth to keep mushrooms from sticking in the pan.
Add seasoning and continue cooking

4
Done

Lemon Caper Sauce

In a small sauce pan, sauté shallot and garlic.
Add contents to a high speed blender with all the other ingredients.
Blend until smooth.
Return to pan.
Heta on low until sauce thickens.
Use additional vegetable broth to thin if it gets too thick.

5
Done

Asparagus

Pre-heat oven to 400 degrees.
Cut the ends off asparagus.
Rinse in water.
Place on a parchment or silicone may covered baking sheet
Sprinkle with seasoning.
Cook for 15 minutes at 400 degrees.

6
Done

Kale

Remove the stem of each kale stalk.
Chop kale into bite sized pieces.
Put 1/4 vegetable broth in a medium sauce pan and bring to a boil.
Add all kale and cover.
Cook for 5 minutes, covered.
Drain any extra fluid.

7
Done

Plating

Place mashed potatoes in the middle of the plate
On one side of the plate, gather as serving of asparagus.
Using a long chive, wrap it around, holding the asparagus in a bundle.
Lay mushrooms around the potatoes.
Add kale around the side.
Drizzle everything with lemon caper sauce.
Use capers for garnish.
Sprinkle with parsley.
Serve with a lemon on the side.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes
previous
Roasted Beet Salad with Oil-Free Roasted Shallot Vinaigrette
Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes
next
Oil-Free Vegan Heavenly Roasted Potato Hash
Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes
previous
Roasted Beet Salad with Oil-Free Roasted Shallot Vinaigrette
Vegan Portobello Piccata on a Bed of Creamy Mashed Potatoes
next
Oil-Free Vegan Heavenly Roasted Potato Hash