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.
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.
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.
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.
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.
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.
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.
Divide scarpariello into bowls, serving over the air fried potatoes. Top with fresh chopped parsley or thyme, and serve with a lemon wedge. Enjoy!
