Seitan Piccata Recipes

EASY CHICKEN STYLE SEITAN (VEGAN)

Steps:

• Whisk together dry ingredients in a large bowl.
• Whisk together water, tahini, and lemon in a separate bowl. Make a well in the center of the dry ingredients, and then add the wet ingredients to the dry ingredients.
• Mix together well with a wooden spoon, and then begin to knead with hands. Knead for a few minutes until a stretchy dough is formed. If it is too sticky, add a little more wheat gluten until it is easy to work with.
• Shape the dough into 4 -6 "chicken breast"-shaped pieces. Let rest while you prepare the broth.
• Bring the vegetable broth to a boil in a large pot, there should be enough to cover the seitan.
• Place the seitan pieces in, lower heat slightly to a simmer, and cover pot. Simmer for 45 minutes, flipping the seitan pieces halfway through. Turn off the heat and let rest for 15 mins. Remove seitan and set aside.
• To serve, I recommend to pan-fry the seitan pieces in some oil, or brush them with oil and marinade and bake them until slightly browned, for a tasty meat substitute. These are also excellent in my seitan piccata recipe.

SEITAN PICCATA WITH OLIVES AND GREEN BEANS

Steps:

• Preheat a large skillet over medium-high heat.
• Cut the seitan into long, thin pieces. Ideally the slices should be roughly 1/4" thick, 3" long and 2" wide.
• Coat the bottom of the skillet with oil and let it get hot. Dredge half the seitan slices in flour to coat. Add to the pan and cook until lightly browed, about two minutes. Proceed to coat the other slices and repeat. Place the cooked seitan slices on a tray or plate covered with aluminum foil, to keep warm. Do not rise out the skillet or turn the heat off, as you're going to make the sauce in it.
• Bring a pot of water to a boil for the green beans.
• If there is enough oil left in the seitan pan to saute the shallots and garlic, then do so; if not, add a little oil and saute them for about 5 min, stirring often.
• Add the white wine to the sauce and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Again, bring to a rolling boil and let the sauce reduce by half; this should take about 7-10 minute.
• Add the capers and olives to heat through, about 3 minute
• At this point, add the beans to the boiling water and let them cook for 2 min, then strain.
• Add the parsley and lemon to the sauce and turn off the heat.
• To serve: Make a pile of mashed potatoes. Place the seitan over the mashed potatoes and insert the green beans around the seitan, vertically. Use a ladle to douse everything in plenty of sauce.

SEITAN PICCATA

Steps:

• 1. Dredge seitan cutlets in flour, shaking off excess. Heat 2 Tbs. olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate. Add remaining 2 Tbs. olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more. Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.