Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This is a very, very easy dish.  It can be made with your favorite vegan chicken (or even real chicken, if you eat it, put in the pan skin-side up).  I have not eaten chicken since the eighties & I pretty much always use Beyond Meat chicken when making vegan chicken dishes.    You can use as much chicken to potato to green bean as you desire.   I prefer a heavier vegetable content.  Others like more protein.  You can decide for yourself how much of each of the three ingredients you need to feed your head count.


 Vegan One-Pan Chicken Piccata with Green Beans & Roasted Potatoes

This recipe feeds two very heartily


9-12 oz vegan chicken

3/4 lb green beans – trimmed

8-10 potatoes – cut into large bite-sized pieces

3 lemons

6 TBS olive oil

4 oz (more or less – to taste) capers

2-6 cloves garlic – chopped


Garnish – chopped fresh parsley, additional capers, lemon wedges





Heat the oven to 400 degrees.

Line a baking sheet with parchment paper or treat a casserole dish with cooking oil.

Whisk the olive oil & about 1/4 cup freshly squeezed lemon juice with the garlic & season with S&P to taste.



Thinly slice one or two lemons & layer the bottom of your cooking pan.

Toss the green beans in the lemon juice & olive oil in a pan or bowl.  Using tongs – put them on one third of the cooking pan – leaving the remaining olive oil mixture in the bowl.  Toss the chicken & place it in the center of the pan.  Toss the potatoes & put them on the pan.  Reserve the remaining oil & juice.  Add a bit of S&P.  Do not add the capers yet.  My photos show that I did but they got a bit too dried out.

Roast about 25 minutes & then mix each of the rows up a bit so the other sides of things can roast.  Add the capers.  Cook another 25 minutes or so or until everything looks done to you.  You can remove anything that seems done & keep roasting other things – the potatoes, for instance – until they are done to your liking.

Plate & garnish with the remaining olive oil & lemon, extra capers, parsley & lemon wedges.







Easy One-Pot Vegan Spicy Thai Peanut Noodles (Gluten-Free)


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.


Hey!  Have you heard?  I wrote a really funny & dirty novel!   Check out the reviews on Amazon!  Why not buy a copy?

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I’m kinda obsessed with the concept of the one-pot meal.  Martha Stewart, it seems, is responsible for bringing the idea to the masses.  I already posted my One-Pan Whole Wheat Pasta with Tomatoes & Cauliflower (Vegan) & several folks tried it & reported the same success & delight that I did.


I made this Thai peanut version last night just using things I had around.  Two of the things I had around were tamarind paste & keffir lime leaves.



I realize that very few of you will have these handy & that most of you couldn’t find them for sale near you.  NEVER FEAR!  I will offer substitution ideas for these ingredients.

I would like to have included sliced red bell pepper to this for color but I had none.  I will suggest them in the recipe.  I used purple cabbage because I had it & it added nice color.  Some raw cabbage as a garnish adds a nice texture to the very soft noodles.

One thing that was different with this recipe than my last effort was that nowhere near all the stock got incorporated into the dish.   I am not sure if that was because I used gluten-free brown rice pasta rather than traditional starchy pasta or what but it wasn’t a problem that a colander couldn’t remedy.


If you make this with traditional pasta, you might not need to drain the final result – or maybe you will.  Let me know – ok?

Beyond that – this dish is as simple as chopping the ingredients, tossing them all in a pan & boiling it for the time suggested on your pasta.  Drain it – if necessary – and then devour the deliciousness!



Easy One-Pot Vegan Spicy Thai Peanut Noodles (Gluten-Free)

Serves 4 easily as a main course


1 pound dry pasta of your choice (gluten-free if you desire)

4 cups vegetable stock (I use water & bouillon cubes)

6 cloves garlic – sliced thin

1 cup peas

1 red bell pepper – sliced thin

2 jalapenos – seeded & diced

6 keffir lime leaves – sliced (or a tsp of grated lime zest)

1 cup carrots – grated (and extra for garnish)

1 cup purple cabbage – sliced or chopped (and extra for garnish)

1 TBS tamarind paste (or 1/4 cup orange juice mixed with 2 tablespoons lime juice & a few shakes of vegan (or other) Worcestershire sauce)

1 TBS sambal oelek (or sriracha or other chili paste or 1 TBS of crushed red pepper)

1 TBS toasted (or regular) sesame oil

1 TBS soy sauce

1 TBS fish sauce (or – if vegan – a 2nd TBS soy sauce)

1 TBS minced fresh ginger (I used jarred)

3 TBS peanut butter

Garnish: fresh chopped cilantro and/or sliced purple cabbage and/or grated carrots and/or chopped peanuts and/or chopped cashews and/or fresh lime juice



Put everything except the garnish in a pot big enough to hold the pasta flat.  Bring to a boil & cook uncovered for the time suggested on the pasta box.  Stir every few minutes to prevent sticking.

If it is soupy when the pasta is done – simply drain quickly in a colander.  Beware, though!  The gravy-like sauce is thick & hot as molten lava.  Do not burn yourself!

Drain, serve & garnish at will.  Tell your friends on Facebook how awesome you are!


One-Pan Whole Wheat Pasta with Tomatoes & Cauliflower (Vegan)


All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.


All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.



OK – so, Martha Stewart has, it seems, caused quite a stir with her one-pan pasta recipe.  One pan?  One STEP?  Sorta.  Once you prep the ingredients (meaning – cut the vegetables) this is easier than making Kraft mac & cheese.  I added cheese & the awesome Red Boat fish sauce – but omit these for a vegan variety.


I keep mentioning this Red Boat stuff because it is a very fancy fish sauce.  Here is what Red Boat says about itself:

In Vietnamese, nước mắm means literally “salted fish water.” Red Boat “nước mắm nhi” is the secret ingredient in South East Asian cooking. The savory, sweet, and umami-laden sauce gives dishes a unique, rich and satisfying dimension.

Red Boat is an all-natural, first press, “extra virgin” Vietnamese fish sauce. It does not contain added water, preservatives or MSG. Made from a two hundred year-old, chemical free, artisanal process, Red Boat uses only the freshest cá com (black anchovy), salted minutes after leaving the sea then slow aged for over a year in traditional wooden barrels. Red Boat anchovies are sourced exclusively from the crystal clear waters off the Phu Quoc Island archipelago.

In the past, this top grade fish sauce was reserved for our family table in Vietnam but we are very excited to share our family secret with you. With pride we bring you the only authentic Vietnamese Phu Quoc fish sauce available in the United States.

Whether you are a master chef or enthusiastic home cook, we guarantee you the highest quality product and the best results.

Anyway – it smells just as gross as any other fish sauce – maybe even grosser – but it adds a subtle, salty flavor (like minced anchovies would) and not some disgusting fishy thing.  Ever seen Clamato?  I used to joke about that stuff.  I’d say, “You know what’s wrong with this Bloody Mary?  It doesn’t taste fishy enough!”  Then I tried a Bloody Caesar and I stopped cracking wise.  Well, Red Boat adds a delightful depth to dishes that need a little added oomph – so I recommend strongly that you try it.  Eh – but if you can’t find it or if you are vegan – blow that shit off.  See how easy I am?

So, anyway, Martha dropped this one-pan-pasta bomb on the world & I just had to try it.  For some reason, every recipe I saw used 12 oz of dry pasta.  Who the fuck cooks 3/4 of a box of pasta?  And one recipe made the LUDICROUS assertion that a recipe using 12 ounces of dry pasta was enough to feed six.  SIX!  This person must also believe that a box of Kraft feeds four or that there are 25 servings in a standard tub of Cool Whip.  Seriously.  TWO ounces of pasta per person?  In my world, a pound of pasta MIGHT feed four.  Might.  But I digress.

Because all the recipes used that bizarre 12 ounce suggestion – I had to wing this a bit.  I had 8 ounces – and it was 8 ounces of whole wheat angel hair.  I do not recommend using angel hair.  It cooks in 5-7 minutes and, I fear, is a tad on the fragile side for this kind of preparation.  Go with a spaghetti or linguine if you try this.  And try this you should because it really did work & it was damned tasty.

I used cauliflower because I had it.  You could sub that out for anything really.  Try shrimp or a puttanesca or whatever you have around that you feel would work on pasta.


One-Pan Whole Wheat Pasta with Tomatoes & Cauliflower (Vegan)

Serves 2 hungry people


8 ounces dry pasta (spaghetti or linguine or penne)

1/2 large onion – sliced thin

4 garlic cloves – sliced thin

3 tomatoes – diced

3-4 sprigs basil – chopped

1/2 small head cauliflower – cut into small florets

1 TBS olive oil

2 tsp crushed red pepper

1 TBS oregano

2 tsp fish sauce (omit if you are vegan)

2 1/2 cups vegetable stock

1 tsp each of S&P

GARNISH – with chopped basil, crushed red pepper & (vegan) Parmesan



Put everything in a pot large enough to lay the pasta flat.  Bring to a boil and, stirring frequently, cook as long as the pasta directions suggest.  This should result in a pan of cooked pasta in a creamy sauce (as the starch from the pasta blends with the stock).  If it seems too wet, cook it down a bit more or add Parmesan to make that moisture into an even creamier sauce.

Garnish as you will & be amazed at how well this experiment worked!