Seitan Piccata Recipes
SEITAN PICCATA WITH OLIVES AND GREEN BEANS
From the Veganomicon. Try using their Simple Seitan or Seitan Cutlets recipe for this. Serve with mashed potatoes.
Provided by Eat Your Vegetables
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
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.
CANDLE 79'S SEITAN PICCATA
This is the signature dish at Manhattan's famed vegetarian restaurant Candle 79. It is bright & fresh and perfect for spring! Recipe was printed in "Vegetarian Times" when it won in their 2008 Restaurant Poll for the most requested recipe. The original recipe calls for the higher amounts of oil & margarine, but I found that a bit much and halved the amounts. If you can't find (or make) seitan cutlets, use strips instead and serve over rice for a pretty presentation.
Provided by blucoat
Categories Grains
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dredge seitan cutlets in flour, shaking off excess.
- Heat 1 to 2 tablespoons 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 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.
Nutrition Facts : Calories 67.5, Fat 4.6, SaturatedFat 0.6, Sodium 283.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.5
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