I’ve been wanting to share a Seitan recipe for a while now… So today I made Seitan Piccata.

This particular recipe is from my favorite vegan celebrity, Alicia Silverstone, from her book “The Kind Diet“.

This book is fantastic! Its full of delicious vegan recipes that anyone would love.

I got inspiration from The Pioneer Woman Cooks on the way I post this recipe, step by step photos!

…Which I love… but takes a lot of work and patience in the process, cooking while taking pictures at the

same time, then putting them all together was a bit frustrating. I’m not saying I wont be doing this anymore,

just not very often, even though its nice to look at and makes reading and understanding the recipe easier.

I’ll try to do this method as much as possible for you guys!

Anyway, this came out very tangy, which I love, hence the name of the recipe.

Seitan has become my favorite ingredient in vegan cooking. Its a great substitute for meat, but better, its

softer and much more moist, how can you not like that?..and because you make it out of scratch, the flavor

possibilities are endless! If for some reason you don’t want to make this recipe using seitan, go ahead and use

chicken, cooking it the same way as done in the recipe. Hope you find the time to make this and end up loving

seitan as much as I do!

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Seitan

INGREDIENTS:

1 cup vital wheat gluten

3/4 cup water or vegetable broth

2 tbsp soy sauce

1 tsp ginger powder

1 tsp garlic powder

6 cups broth for cooking

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DIRECTIONS:

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Combine gluten flour and dry spices in a bowl. In a separate bowl, mix soy sauce and 3/4 cup broth or water.

Add liquid to dry ingredients and stir gently to combine. After a few stirs, you’ll need to use your hands.

It will have a rubbery consistency.

Once its well combined, knead seitan 10-15 times, allow to sit for 5 minutes, then knead a few more times.

Spread out the seitan and cut into 6 to 7 small chunks. Gently stretch each piece into a flat cutlet.

Seitan will expand to roughly twice its size when cooking, so you’ll want to start out with thin cutlets.

Don’t worry about any holes that may form in the gluten.

In a large pot, add 6 cups of broth and any other spices you may like. I like to add 1/4 cup of soy sauce,

a few pieces of fresh ginger, thinly sliced garlic and some herbs.

Add the seitan, cover pot and let cook for an hour. Be sure to use a large pot and plenty of broth, as the seitan

will expand!.. and also be sure to not cover the pot completely shut as it will result to this:

Once its been an hour and your seitan has cooked and expanded, remove from broth and allow to cool.

I like to squeeze out a little of the excess water that the seitan absorbers.

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Tangy Seitan Piccata

INGREDIENTS:

6 large pieces plain seitan

3/4 cup flour for dredging

1/4 cup olive oil

1/2 cup diced scallions

1/2 cups diced onion

1 tsp chopped garlic

1/4 cup drained capers

1 cup dry white wine

1/4 cup lemon juice

1 cup vegetable broth

2 tbsp flour

3 tbsp soy margarine (Earth Balance, Olé, Blossom)

1/2 cup chopped fresh parsley

1/2 tsp sea salt

1/2 tsp black pepper

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DIRECTIONS:

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Cut the seitan into small chunks, I got 30 chunks here.

Dredge the seitan in the whole wheat flour, shaking off the excess.

Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender.

Transfer seitan to a plate.

Cut up the onion and scallions…

Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute,

stirring frequently, until softened, 1-2 mins.

Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until

sauce has reduced a bit more, 1-2 mins.

Whisk in broth and the all-purpose flour and bring to a boil.

Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

You can either serve the sauce as is and pour as much as you want over the seitan in your plate

or mix the whole thing together, as I did here.

If you think it needs anything, go ahead and add some soy sauce!

…and your done!

I served this over some rice, you can use pasta if you like.

Ready to eat!