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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
Use thin lemon slices so they soften in the sauce.
Adapted from Lena Abraham, Delish.
