Name: Extra Lemony Seitan Piccata
Yield: 2
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 c. dry white wine -; 1 1/2 c. 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 -

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Ingredients for - Extra Lemony Seitan Piccata

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

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 tbsp. all-purpose flour -

5. 2 tbsp. vegan butter or extra-virgin olive oil, divided -

6. 1 medium shallot, halved and thinly sliced -

7. 2 garlic cloves, minced -

8. 1/4 c. dry white wine -

9. 1 1/2 c. low-sodium vegetable broth, divided -

10. 3 sprigs fresh thyme (optional) -

11. 1/2 lemon, washed, cut into thin rounds, and quartered -

12. 2 tbsp. capers, drained -

13. Freshly chopped parsley, for serving -

14. Bread, pasta, or mashed potatoes, to serve -

How to cook deliciously - Extra Lemony Seitan Piccata

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.