Description
This Extra Lemony Seitan Piccata is a vibrant, plant-based twist on the classic Italian dish. Featuring tender seitan coated in a light flour crust, pan-seared to golden perfection and simmered in a tangy lemon, caper, and white wine sauce, it’s bursting with fresh flavors. Perfectly suited for serving alongside bread, pasta, or mashed potatoes, this simple yet elegant dish offers a delightful vegan alternative that’s rich, savory, and bright.
Ingredients
Scale
Seitan and Coating
- 1 (8-oz) package seitan, torn into 2” pieces or sliced into 1/4” slices
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 Tbsp. all-purpose flour
For Cooking and Sauce
- 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
To Serve
- Bread, pasta, or mashed potatoes
Instructions
- Season and Coat Seitan: Place the seitan pieces in a large bowl and season generously with kosher salt and freshly ground black pepper. Sprinkle 1 tablespoon of all-purpose flour over the seitan and toss thoroughly until all pieces are evenly coated with flour.
- Brown the Seitan: Heat 1 tablespoon of vegan butter or olive oil in a large skillet over medium heat. Add the floured seitan to the skillet and cook, stirring or flipping occasionally, for 4 to 5 minutes until golden brown on most sides. Some dry flour may remain on the seitan. Once browned, transfer the seitan pieces to a plate and keep the skillet on medium heat for the next step.
- Sauté Shallots and Garlic: Add the remaining 1 tablespoon of vegan butter or olive oil to the skillet. Add the sliced shallot and minced garlic, cooking for about 1 minute until fragrant and softened. Pour in the dry white wine, using your spoon to scrape up any flavorful brown bits stuck to the bottom of the skillet.
- Simmer Base Sauce: Stir in 1 cup of the low-sodium vegetable broth along with the fresh thyme sprigs (if using). Allow the mixture to simmer gently for 5 minutes to meld the flavors and reduce slightly.
- Finish the Piccata Sauce: Add the quartered lemon rounds, drained capers, browned seitan pieces, and the remaining ½ cup of vegetable broth to the skillet. Simmer everything together for 2 to 3 minutes more, until the sauce thickens to a consistency resembling a thin gravy. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Remove the thyme sprigs, garnish the dish with freshly chopped parsley, and serve hot alongside bread, pasta, or mashed potatoes for a comforting meal.
Notes
- Seitan can be purchased pre-made or homemade for a fresher option.
- Dry white wine can be substituted with additional vegetable broth if preferred or to keep the dish alcohol-free.
- For a gluten-free version, substitute seitan with gluten-free meat alternatives and use gluten-free flour for coating.
- Do not overcook the seitan to keep it tender and avoid a rubbery texture.
- Adjust lemon and caper amounts to taste for more or less tang and saltiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Seitan Piccata, Vegan Piccata, Lemon Piccata, Plant-Based Italian, Vegan Dinner, Seitan Recipe
