Vegan Mushroom Piccata Sauce
This vegan mushroom piccata sauce is so comforting and so easy to make. It's the perfect vegan dinner recipe!
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Servings: 4
Calories: 615kcal
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (peeled and minced)
- 16 ounces oyster mushrooms (torn into strips)
- 3 tablespoons plant-based butter
- 1.5 tablespoon capers (drained)
- 2 cups water or vegetable stock
- 1 lemon (juiced)
- Salt (pepper, and crushed red pepper to taste)
For serving:
- 16 ounces spaghetti
- Fresh minced parsley
Instructions
Cook the onion and mushrooms:
- Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Add the onion and cook for 3 minutes until it softens.
- Add the remaining 1 tablespoon olive oil to the pot. Add the mushrooms and cook, stirring frequently, for 8-10 minutes until they begin to turn deep golden brown all over. Season liberally with salt and pepper.
Simmer the sauce:
- Melt the butter into the mushrooms and add the capers. Cook for 1–3 minutes more.
- Pour in the water or vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until it thickens. Taste and season with salt and pepper.
Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions. Reserve 1/3 cup pasta cooking water. Drain the spaghetti.
Finish the sauce:
- Return the piccata sauce to a boil. Add the lemon juice and pasta cooking water and boil for 1–2 minutes. Add the spaghetti and toss to coat. Turn off the heat.
To serve:
- Divide the cooked pasta between shallow bowls. Garnish with freshly minced parsley if you like. Enjoy!
Nutrition
Calories: 615kcal | Carbohydrates: 97g | Protein: 19g | Fat: 18g | Sodium: 181mg | Fiber: 8g | Sugar: 6g | Vitamin C: 16mg
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