This vegan take on piccata is bright, hearty, and the kind of delicious that has you making strategic forkfuls to get as much in one go as possible. The recipe is infinitely adaptable. Serve over a bed of your preferred greens. (Sorrel is a special treat if you can get it.) I've tried a variety of starches and found the creaminess of the polenta melds perfectly with the sauce. (Adapted from Post Punk Kitchen).

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