ABOUT THE RECIPE:

My Savory Seitan Piccata is a vegan take on the traditional dish. If you need a gluten-free version of this plant-based recipe, please see detailed instructions below on how to replace the seitan with tempeh!

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
• Scant ⅛ teaspoon (or less) cayenne pepper (optional)
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons freshly squeezed lemon juice, plus more as needed
• Freshly ground pepper, to taste
• 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 optional 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. Garnish with parsley and place a lemon wedge on the side. Serve with rice, pasta, or quinoa.

• Chef's Note: For a gluten free version of this dish, replace the seitan with 16 ounces of tempeh, cut into cubes. To prepare the tempeh for this dish, 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 optional cayenne pepper. Continue with recipe as directed.