Ingredients

1 (8-oz) package seitan, torn into 2″ pieces or sliced into 1/4″ 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

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

Bread, pasta, or mashed potatoes, to serve

Instructions

Step 1: Place seitan pieces in a large bowl and season with salt and pepper. Add flour and toss until seitan is completely coated in flour.

Step 2: Heat 1 tablespoon of butter or oil in a large skillet over medium heat. Add seitan and cook, stirring or flipping occasionally, until golden brown on most sides, about 4 to 5 minutes. It’s fine if some dry flour remains on seitan. Transfer pieces onto a plate and return skillet to medium heat.

Step 3: Add the remaining tablespoon of butter or oil to the skillet, then add shallot and garlic. Cook until fragrant, about 1 minute. Pour in the white wine, scraping up any brown bits from the bottom of the pan with your spoon. Add 1 cup of vegetable broth and thyme sprigs, then simmer for 5 minutes.

Step 4: Stir in the lemon pieces, capers, seared seitan, and the remaining ½ cup of vegetable broth. Simmer for 2 to 3 minutes more, until the sauce thickens to a thin gravy consistency. Season with salt and pepper to taste, garnish with chopped parsley, and serve immediately with your choice of bread, pasta, or mashed potatoes.

Tips & Variations

For a deeper flavor, lightly toast the capers in the pan before adding the liquids.

Use fresh lemon juice in addition to lemon slices for an extra burst of citrus.

Swap white wine for dry vermouth or omit it for a non-alcoholic version, adding a splash of lemon juice instead.

If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with water near the end of cooking.

FAQs

Can I use a different protein instead of seitan?

Yes, you can substitute firm tofu, tempeh, or even mushrooms for a similar texture and flavor in this dish.

Is this recipe gluten-free?

Traditional seitan is made from wheat gluten, so this dish is not gluten-free. You can try using gluten-free meat substitutes or tofu if you need a gluten-free version.