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Vegan Bell-Pepper Piccata

  • BusyHealthyArab
  • May 27, 2019
  • 2 min read

The Cheesecake Factory have always impressed me with their long menu, I have always felt like they had an option for almost anyone, they cater to all possible tastes and dietary preferences, including those who prefer plant-based options. What they however need to bless us with is a plant-based version of their chicken piccata that many people rave about. This recipe closely mimics the recipe, minus the chicken of-course. I hope you enjoy making it and please share with me your recreations via instagram @busyhealthyarab



My Recipe

  • linguini pasta or normal spaghetti (I used a portion for two people)

  • 1 tbsp of capers (optional)

  • 1 tsp of olive oil

  • 2 bell peppers sliced into big square pieces

  • Salt, pepper and paprika to taste

  • 2 tbsp of butter replacement of choice (any plant-based butter alternative works)

  • 1 clove of garlic, chopped

  • 3 tbsp of lemon juice (you can add more according to taste)

  • Vegan parmesan to garnish (optional)

 

  • In a medium sized pot, cook your linguini in salt water (follow packet instructions)

  • In a large skillet, add a dash of olive oil and add your bell peppers

  • Season the bell peppers with salt, pepper and paprika, leave them to cook for 8 minutes or until nicely charred - Once the bell peppers cook, remove them from the skillet and set aside

  • To the same skillet add your butter replacement and your chopped garlic together , once the garlic becomes golden, add your lemon juice and stir

  • Remove the linguini from the pot and drain, then add the linguini and the bell peppers to the skillet and let all ingredients cook together for 3-4 minutes - Plate and enjoy!




 
 
 

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