Dinner
Seitan Piccata with Lemon and Capers
Pan-browned seitan simmers briefly in a light white wine, caper and lemon sauce.
- Yield
- 2 servings
- Cuisine
- Italian-inspired
Serving ideas
Top with parsley and more quartered lemon slices.
Ingredients
See the ingredient checklist
- 8 oz seitan, torn into 2-inch pieces or thinly sliced
- kosher salt
- ground black pepper
- 1 tbsp all-purpose flour
- 2 tbsp vegan butter or extra-virgin olive oil, divided
- 1 medium shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- 3 sprigs thyme, optional
- 1 1/2 cups low-sodium vegetable broth, divided
- 1/2 lemon, sliced into thin rounds and quartered, plus more for serving
- 2 tbsp capers, drained
- torn fresh parsley
Before you cook
Use thin lemon slices so they soften in the sauce.
How to make Seitan Piccata with Lemon and Capers
Season the seitan and toss it with flour. Heat 1 tablespoon butter or oil over medium heat and brown the seitan on most sides, 4 to 5 minutes. Transfer to a plate.
Heat the remaining butter or oil and cook the shallot and garlic about 1 minute. Add the wine and scrape the skillet. Add thyme, if using, and 1 cup broth and simmer about 5 minutes.
Return the seitan with lemon, capers and the remaining 1/2 cup broth. Simmer 2 to 3 minutes, until the sauce thickens to a thin gravy, and season to taste.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Seitan Piccata with Lemon and Capers
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Ingredients
- 8 oz seitan, torn into 2-inch pieces or thinly sliced
kosher salt- ground black pepper
- 1 tbsp all-purpose flour
- 2 tbsp vegan butter or extra-virgin olive oil, divided
- 1 medium shallot, halved and thinly sliced
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 3 sprigs thyme optional
- 1 ½ cups low-sodium vegetable broth, divided
- ½ lemon, sliced into thin rounds and quartered plus more for serving
- 2 tbsp capers, drained
- torn fresh parsley
Instructions
- Season the seitan and toss it with flour. Heat 1 tablespoon butter or oil over medium heat and brown the seitan on most sides, 4 to 5 minutes. Transfer to a plate.
- Heat the remaining butter or oil and cook the shallot and garlic about 1 minute. Add the wine and scrape the skillet. Add thyme, if using, and 1 cup broth and simmer about 5 minutes.
- Return the seitan with lemon, capers and the remaining 1/2 cup broth. Simmer 2 to 3 minutes, until the sauce thickens to a thin gravy, and season to taste.
Notes
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