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Vegan Scarpariello

ByJanelle Carss

We’re putting a plant-based spin on the Italian-American meat dish, ‘Cobbler’s Chicken’, by using Soy Curls to make a 100% Vegan Scarpariello. Loaded with veggies in a lusciously sweet and tangy sauce, it makes for a hearty, protein-packed meal the whole family will love (meat-eaters included!).

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Ingredients & Inspiration

Scarpariello, an Italian-American dish, apparently originated in New York City. The name, scarpariello, or shoemaker style, is a nod to its being “cobbled” together from several of its key ingredients: chicken, sausage, and cherry peppers.

I was inspired to make this Vegan Scarpariello dish while doing research on what Ariana Grande eats as a vegan (full YouTube video above! ⬆️). As it turns out, her and her family apparently enjoy this dish and even had her personal chef at the time make a completely vegan version of it for a family dinner.

What you’ll need for this recipe:

  • Soy curls, rehydrated
  • plant-based Italian sausages
  • oyster mushrooms
  • canned artichoke hearts
  • jarred hot cherry peppers or pepperoncinos
  • green and red bell peppers
  • shallot
  • garlic
  • dry white wine or veg broth
  • Italian seasoning
  • vegan butter
  • lemon juice
  • lemon wedges
  • chopped parsley or thyme
  • salt and pepper
  • olive oil

How to Make Vegan Scarpariello

While the steps are simple to make Vegan Scarpariello, it does take some time and prep work… so pour yourself a nice drink, put on some tunes and enjoy your time in the kitchen! Because I pinky promise you that the end result will be 1000% worth your effort ’cause this dish is so good.

  1. Season soy curls by tossing in salt, pepper and italian seasoning. Season potato wedges in soy sauce, garlic powder, nutritional yeast and Italian seasoning. Air fry for 20 minutes until soy curls are slightly crispy and golden in colour, and 30 mins or so for the potatoes until cooked through, golden and crispy.
  2. Warm some oil in a large skillet and cook vegan sausages, turning occasionally, until browned, about 4 minutes per side. Transfer to a cutting board and let cool slightly, then slice into coins.
  3. Add oyster mushrooms and artichokes to the same skillet. Press down on mushroom mixture with a smaller heavy skillet and cook until artichokes are browned and crispy, about 5 minutes. Remove top skillet and transfer mushroom mixture to plate with air fried soy curls.
  4. Cook pepperoncino peppers, bell peppers, and shallot, stirring occasionally, until softened. Add garlic; season with kosher salt and pepper and cook until fragrant, about a minute.
  5. Deglaze the pan with veggie broth and cook, stirring frequently and scrape the browned bits from bottom of skillet, until most of the liquid is evaporated. Add pepperoncino pepper brine and cook until fragrant and slightly reduced, about 1 minute. Add some more water and stir to combine.
  6. Return air fried soy curls, sliced sausage, and mushroom mixture to skillet. Add more Italian seasoning, stirring frequently to baste pan juices over soy curls. Bring to a simmer and add butter and lemon juice. Cook, stir occasionally, until sauce is thickened, about 5 minutes.
  7. Divide vegan scarpariello into bowls, serving on top of the air fried potatoes. Sprinkle with sea salt, top with parsley or fresh thyme. Serve with lemon wedges alongside and enjoy!

Wicked Good Eats

I think it’s incredible that humble ingredients are transformed into something truly spectacular and show-stopping with just a little love and time. This Vegan Scarpariello is sure to become a favourite in your home and I can’t wait for you to try it!

If you enjoyed this recipe, you’ll probably love my Caramelized Onion Rosé Pasta, Vegan Mushroom Stroganoff, or Buttery Sage Fettuccini! Don’t forget to check out my Italian-Inspired Meal Prep blog as well which has 5 tasty Italian-Inspired recipes!

Did you made any of these recipes and decide to share them on Facebook or Instagram? Don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan, because I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!

Janelle Carss

Vegan Scarpariello

We're putting a plant-based spin on the Italian-American meat dish, 'Cobbler's Chicken', by using Soy Curls to make a 100% Vegan Scarpariello. Loaded with veggies in a lusciously sweet and tangy sauce, it makes for a hearty, protein-packed meal the whole family will love (meat-eaters included!).
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method Video

Ingredients
  

  • 4 oz dry Soy Curls, rehydrated (half a bag)
  • 2 lbs. yellow potatoes, cut into wedges
  • 2 tsp soy sauce or tamari
  • 2 tbsp + 4 tsp Italian seasoning, divided
  • 2 tsp garlic powder, divided
  • 3 tbsp nutritional yeast, divided
  • 4 tbsp extra virgin olive oil, divided
  • 2 large Italian vegan sausages (I used Beyond)
  • ½ lb. oyster mushrooms
  • 1 cup chopped canned artichoke hearts
  • 8 to 10 jarred pepperoncino peppers or cherry peppers
  • 2 shallots, sliced
  • 10 garlic cloves, minced
  • ½ cup veggie broth or dry white wine
  • 4 tbsp vegan butter
  • 3 tbsp lemon juice
  • chopped fresh parsley or thyme
  • lemon wedges, for serving
  • salt and pepper

Method
 

  1. Season soy curls by tossing in salt, pepper, 1 tsp garlic powder, 1 tsp Italian seasoning and 1½ tbsp nutritional yeast. Season potato wedges in soy sauce, 1 tsp garlic powder, 1½ tbsp nutritional yeast and 1 tsp Italian herbs.
  2. Heat air fryer to 400°F and arrange seasoned soy curls on air fryer basket, and potatoes on a separate basket. Air fry for 20 minutes until soy curls are slightly crispy and golden in colour, and 30 mins or so for the potatoes until cooked through, golden and crispy.
  3. In a large skillet over medium-high heat, heat 1 tbsp olive oil. Cook vegan sausages, turning occasionally, until browned, about 4 minutes per side. Transfer to a cutting board and let cool slightly, then slice into coins.
  4. In the same skillet over high heat, add another tbsp of oil. Add oyster mushrooms and artichoke. Season with salt and pepper. Press down on mushroom mixture with a smaller heavy skillet (or constantly press down with a large spatula) and cook until artichokes are crispy, about 5 minutes. Remove top skillet and transfer mushroom mixture to a plate with the air fried soy curls.
  5. In the same skillet over medium heat, cook pepperoncino peppers, bell peppers, and shallots, until softened, about 8 minutes. Add garlic and season with kosher salt and pepper and cook, stirring, until fragrant, about 1 minute.
  6. Deglaze the pan with veggie broth and cook, stirring frequently and scraping browned bits from bottom of skillet, until most of the liquid is evaporated, about 2 minutes. Add pepperoncino pepper brine and cook, stirring frequently, until fragrant and slightly reduced, about 1 minute. Add another ½ cup water and stir to combine.
  7. Return air fried soy curls, sausage coins, and mushroom mixture to skillet. Add another tbsp of Italian seasoning then stir together to baste pan juices over soy curls. Bring to a simmer and add butter and lemon juice. Cook, stirring occasionally, until sauce is thickened, about 5 minutes.
  8. Divide scarpariello into bowls, serving over the air fried potatoes. Top with fresh chopped parsley or thyme, and serve with a lemon wedge. Enjoy!

Video

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