Vegan Scallopini with Lemon-Garlic Pasta Recipe
By Stephanie Dreyer
1 package of Gardein Chick’n Scallopini
Juice of 1 lemon
1/2 cup of white wine
1/2 cup of vegetable stock
1 tablespoon Earth Balance
2 tablespoons capers
3 tablespoons chopped flat-leaf parsley
1/2 cup of flour
1 tablespoon olive oil
Salt and pepper , to taste
1 pound of pasta (your choice)
Zest of 1 lemon
Juice of 2 lemons
4 cloves of garlic , thinly sliced
1/4 cup of olive oil
Salt and pepper , to taste
Vegan Parmesan cheese (optional)
1Bring a pot of salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of cooked pasta water.
2Meanwhile, pour flour into a pie plate and dredge each Chick’n piece into it. (You can also season your flour with your favorite herbs and spices before dredging for added flavor.)
3Heat 1 tablespoon of olive oil in a pan. Saute Chick’n 2-3 minutes over medium-high heat on each side until browned. Remove from pan and set aside.
4Add capers, stock, and white wine to pan. Reduce by half and turn off heat. Whisk in lemon juice and Earth Balance.
5Return Chick’n to pan and coat with sauce. Sprinkle with parsley.
6Heat 1/4 cup of olive oil in a separate pan. Add garlic and cook until golden brown, careful not to let it burn. Add lemon juice, and salt and pepper to taste. Stir in pasta and reserved pasta water. Sprinkle with lemon zest and vegan Parmesan cheese (optional).
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.