Description
This Extra Lemony Seitan Piccata is a vibrant plant-based twist on the classic Italian dish. Featuring tender seitan pieces coated in flour, seared golden, and simmered in a tangy lemon, caper, and white wine sauce with fresh herbs, this recipe offers a bright, savory flavor perfect served over bread, pasta, or mashed potatoes for a satisfying vegan meal.
Ingredients
Scale
Main Ingredients
- 1 (8-oz) package seitan, torn into 2” pieces or sliced into 1/4” slices
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. all-purpose flour
- 2 tbsp. vegan butter or extra-virgin olive oil, divided
- 1 medium shallot, halved and thinly sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 1/2 cups low-sodium vegetable broth, divided
- 3 sprigs fresh thyme (optional)
- 1/2 lemon, washed, cut into thin rounds and quartered
- 2 tbsp. capers, drained
- Freshly chopped parsley, for garnish
- Bread, pasta, or mashed potatoes, for serving
Instructions
- Prepare the Seitan: Place the seitan pieces in a large bowl and season with kosher salt and freshly ground black pepper. Add the all-purpose flour and toss until the seitan is completely coated with flour.
- Sear the Seitan: Heat 1 tablespoon of vegan butter or extra-virgin olive oil in a large skillet over medium heat. Add the coated seitan pieces and cook, stirring or flipping occasionally, until golden brown on most sides, about 4 to 5 minutes. It’s fine if some dry flour remains on the seitan. Transfer the cooked seitan to a plate and keep the skillet over medium heat.
- Sauté Shallots and Garlic: Add the remaining 1 tablespoon of butter or oil to the skillet. Add the halved and thinly sliced shallot and minced garlic. Cook until fragrant, approximately 1 minute. Then pour in the dry white wine, scraping the bottom of the pan with your spoon to loosen any browned bits.
- Simmer with Broth and Thyme: Add 1 cup of the low-sodium vegetable broth and the fresh thyme sprigs to the skillet. Let this mixture simmer gently for 5 minutes to meld flavors.
- Add Lemon, Capers, and Seitan: Stir in the thin lemon rounds, capers, the seared seitan pieces, and the remaining 1/2 cup of vegetable broth. Continue to simmer for 2 to 3 minutes, allowing the sauce to thicken to the consistency of a thin gravy. Season the sauce with additional salt and pepper to taste.
- Serve: Remove the thyme sprigs before serving. Garnish with freshly chopped parsley. Serve the Extra Lemony Seitan Piccata hot over bread, pasta, or mashed potatoes for a delicious vegan meal.
Notes
- For a gluten-free option, substitute seitan with gluten-free plant-based protein like tofu or tempeh, and use gluten-free flour.
- Adjust lemon quantity for more or less tartness depending on personal preference.
- If you prefer a thicker sauce, mix a small amount of cornstarch with cold water and stir into the sauce during the final simmer.
- Use a dry white wine that you enjoy drinking, since it adds bright flavor and acidity to the dish.
- Fresh thyme is optional but adds a lovely herbal note; you can substitute with dried thyme if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: seitan piccata, vegan piccata, lemon seitan recipe, vegan Italian recipes, plant-based main course, easy vegan dinner
