Most piccata sauces use only lemon juice; we opt for whole pieces of the fruit to make use of every last bit of bright citrus flavor. After a simmer in a wine and broth jacuzzi, the lemon loses its sharp bitterness, becoming sweet and tender. This piccata is great spooned over pasta or vegan mashed potatoes, or accompanied by plenty of crusty bread.
Ingredients
- 1(8-oz) package seitan, torn into 2″ pieces, or sliced into 1/4″ slices
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp.all-purpose flour
- 2 Tbsp.vegan butter or extra-virgin olive oil, divided
- 1medium shallot, halved and thinly sliced
- 2garlic cloves, minced
- 1/4 c.dry white wine
- 1 1/2 c.low-sodium vegetable broth, divided
- 3sprigs fresh thyme (optional)
- 1/2lemon, washed, cut into thin rounds, and quartered
- 2 Tbsp.capers, drained
- Freshly chopped parsley, for serving
- Bread, pasta, or mashed potatoes, to serve
Directions
-
- Step 1Place seitan pieces in a large bowl and season with salt and pepper. Add flour and toss until seitan is completely coated in flour.
- Step 2Heat 1 tablespoon butter or oil in a large skillet over medium heat. Add seitan and cook, stirring or flipping occasionally, until golden brown on most sides, 4 to 5 minutes. (It’s ok if some dry flour remains on seitan.) Transfer pieces onto a plate and return skillet to medium heat.
- Step 3Add another tablespoon of butter or oil, then add shallot and garlic. Cook until fragrant, 1 minute, then add wine, using your spoon to scrape up any brown bits at the bottom of the pan. Add 1 cup broth, and thyme, and simmer for 5 minutes.
- Step 4Stir in lemon pieces, capers, seared seitan, and remaining ½ cup vegetable broth and simmer 2 to 3 minutes more, until sauce has thickened to the consistency of a thin gravy. Season to taste with salt and pepper, garnish with parsley, and serve.
