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!

Tender seitan is cooked in a simple but flavorful sauce, then served with parsnips, peas, and basmati rice.
Seitan has a “meaty” texture and taste that makes this delightful vegan dish an excellent choice to serve to vegans and omnivores alike!

1

ABOUT THE RECIPE:

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

Makes 4 servings

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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.

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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
Petite Peas and Parsnips are an excellent side dish, providing both color and taste.
Basmati rice pairs beautifully with vegan piccata!
Serve this hearty vegan meal any time of year!

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