Extra Lemony Seitan Piccata
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.
- 1 (8-oz) package seitan, torn into 2" pieces, or sliced into ¼" slices
- Kosher salt
- Freshly ground black pepper
- 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
- ¼ c. dry white wine
- 1½ c. low-sodium vegetable broth, divided
- 3 sprigs fresh thyme (optional)
- ½ lemon, washed, cut into thin rounds, and quartered
- 2 tbsp. capers, drained
- Freshly chopped parsley, for serving
- Bread, pasta, or mashed potatoes, to serve
- Place seitan pieces in a large bowl and season with salt and pepper. Add flour and toss until seitan is completely coated in flour.
- Heat 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.
- Add 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.
- Stir 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.