Seitan Piccata

1

ABOUT THE RECIPE:

Savory Seitan Piccata is a vegan take on the traditional dish.

Makes 4 servings

2

INGREDIENTS:

16 ounces sliced or cubed seitan, drained (SEE NOTE for gluten-free option)
1 cup vegetable broth
1 teaspoon Italian seasoning or all-purpose seasoning
1/16 to ⅛ teaspoon cayenne pepper
2 tablespoons capers, drained and rinsed
2 tablespoons freshly squeezed lemon juice, plus more as needed
Freshly ground pepper, to taste
Sea salt, to taste
Chopped fresh flat-leaf parsley, for garnish
1/2 large lemon, sliced into 4 wedges, for garnish

3

INSTRUCTIONS:

Put the seitan, vegetable broth, Italian (or all-purpose) seasoning, and cayenne pepper in a large skillet. Bring to a simmer, cover, and cook over medium-low heat, stirring occasionally, for 5 minutes. Add capers and 1 tablespoon lemon juice. Cover and cook 5 minutes. Taste and add more lemon juice, and some pepper and salt, if desired. Serve with rice, pasta, or quinoa. Garnish with parsley and place a lemon wedge on the side.

4

Chef's Note: For a gluten free version of this dish, replace the seitan with 16 ounces of tempeh, cut into cubes. Put the tempeh cubes into a large skillet with a bit of olive oil and tamari. Cook over medium heat for 5 to 6 minutes, stirring often, until tempeh is slightly browned. Add the vegetable broth, Italian (or all-purpose) seasoning, and cayenne pepper. Continue with recipe as directed.

Ingredients

Directions

1

ABOUT THE RECIPE:

Savory Seitan Piccata is a vegan take on the traditional dish.

Makes 4 servings

2

INGREDIENTS:

16 ounces sliced or cubed seitan, drained (SEE NOTE for gluten-free option)
1 cup vegetable broth
1 teaspoon Italian seasoning or all-purpose seasoning
1/16 to ⅛ teaspoon cayenne pepper
2 tablespoons capers, drained and rinsed
2 tablespoons freshly squeezed lemon juice, plus more as needed
Freshly ground pepper, to taste
Sea salt, to taste
Chopped fresh flat-leaf parsley, for garnish
1/2 large lemon, sliced into 4 wedges, for garnish

3

INSTRUCTIONS:

Put the seitan, vegetable broth, Italian (or all-purpose) seasoning, and cayenne pepper in a large skillet. Bring to a simmer, cover, and cook over medium-low heat, stirring occasionally, for 5 minutes. Add capers and 1 tablespoon lemon juice. Cover and cook 5 minutes. Taste and add more lemon juice, and some pepper and salt, if desired. Serve with rice, pasta, or quinoa. Garnish with parsley and place a lemon wedge on the side.

4

Chef's Note: For a gluten free version of this dish, replace the seitan with 16 ounces of tempeh, cut into cubes. Put the tempeh cubes into a large skillet with a bit of olive oil and tamari. Cook over medium heat for 5 to 6 minutes, stirring often, until tempeh is slightly browned. Add the vegetable broth, Italian (or all-purpose) seasoning, and cayenne pepper. Continue with recipe as directed.

Seitan Piccata
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