This tasty vegan piccata recipe makes hearty supper fare. I have included a gluten-free alternative below, using tempeh in place of the seitan. Paired with veggies and rice on the side, it makes an ideal weeknight meal!
ABOUT THE RECIPE:
Savory Seitan Piccata is a vegan take on the traditional dish.
Makes 4 servings
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
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.
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
ABOUT THE RECIPE:
Savory Seitan Piccata is a vegan take on the traditional dish.
Makes 4 servings
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
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.
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.
