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Extra Lemony Seitan Piccata Recipe

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★★★★★

4.6 from 145 reviews

This Extra Lemony Seitan Piccata is a vibrant, plant-based twist on the classic Italian piccata. Featuring tender seitan pieces pan-seared to a golden brown and simmered in a tangy lemon, caper, shallot, and white wine sauce, it offers a bright, savory dish perfect for serving over bread, pasta, or mashed potatoes. The recipe balances zesty lemon flavors with fresh herbs and a rich, slightly thickened broth, making it a delightful vegan main course.

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 serving

Serving Suggestions

  • Bread, pasta, or mashed potatoes, to serve

Instructions

  1. Prepare the Seitan: Place the seitan pieces in a large bowl and season them generously with kosher salt and freshly ground black pepper. Add the tablespoon of all-purpose flour and toss until the seitan is thoroughly coated with the flour, ensuring even browning during cooking.
  2. Brown the Seitan: Heat 1 tablespoon of vegan butter or olive oil in a large skillet over medium heat. Add the floured seitan pieces to the skillet, cooking and stirring or flipping occasionally until the seitan turns golden brown on most sides, about 4 to 5 minutes. Some flour residue is okay. Once browned, transfer the seitan to a plate and keep the skillet on medium heat for the next steps.
  3. Sauté Aromatics and Deglaze: Add the remaining tablespoon of vegan butter or oil to the skillet. Add the thinly sliced shallot and minced garlic, cooking for about 1 minute until fragrant and softened. Pour in the dry white wine, using a spoon to scrape any browned bits off the bottom of the pan to incorporate their flavor.
  4. Simmer the Sauce: Add 1 cup of the low-sodium vegetable broth and the fresh thyme sprigs if using. Allow the mixture to simmer gently for 5 minutes to develop flavor and reduce slightly.
  5. Finish the Piccata: Stir in the lemon slices, drained capers, and the seared seitan pieces. Add the remaining 1/2 cup of vegetable broth and simmer for an additional 2 to 3 minutes until the sauce thickens to a thin gravy consistency. Taste and adjust seasoning with salt and freshly ground pepper as desired.
  6. Garnish and Serve: Remove thyme sprigs if used. Garnish with freshly chopped parsley. Serve the seitan piccata hot over your choice of bread, pasta, or mashed potatoes for a fulfilling meal.

Notes

  • For a gluten-free version, substitute gluten-free seitan or another protein alternative.
  • If you prefer a less tangy sauce, reduce the amount of lemon or capers slightly.
  • Dry white wine can be substituted with extra vegetable broth if you prefer to avoid alcohol.
  • Make sure not to overcrowd the skillet when browning seitan to achieve a nice golden crust.
  • Fresh thyme is optional but adds a lovely herbal note to the sauce.

Keywords: Seitan piccata, vegan piccata, lemon caper sauce, plant-based Italian recipe, vegan main dish, seitan recipes, lemon seitan

Find it online: https://tastybynova.com/extra-lemony-seitan-piccata-recipe/