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Extra Lemony Seitan Piccata Recipe

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★★★★★

5 from 139 reviews

This Extra Lemony Seitan Piccata is a vibrant, plant-based twist on the classic Italian dish, featuring seitan in a zesty lemon-caper sauce. Perfect for a hearty vegan meal, it pairs beautifully with bread, pasta, or mashed potatoes for a satisfying dinner that’s full of bright, savory flavors.

Ingredients

Scale

Seitan

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

Aromatics & Sauce

  • 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

Serving Suggestions

  • Bread, pasta, or mashed potatoes, to serve

Instructions

  1. Prepare and Season Seitan: Place the seitan pieces in a large bowl and season them generously with kosher salt and freshly ground black pepper. Sprinkle the all-purpose flour over the seitan and toss until each piece is thoroughly coated in flour for a light crust.
  2. Sear Seitan: Heat 1 tablespoon of vegan butter or olive oil in a large skillet over medium heat. Add the floured seitan pieces and cook, stirring or flipping occasionally, until they are golden brown on most sides, about 4 to 5 minutes. It’s fine if some flour remains dry. Once seared, transfer the seitan to a plate and keep the skillet over medium heat.
  3. Sauté Aromatics and Deglaze: Add the remaining tablespoon of vegan butter or oil to the skillet. Add the sliced shallot and minced garlic, cooking until fragrant, about 1 minute. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the pan, enriching the flavor of the sauce. Then add 1 cup of the vegetable broth along with the fresh thyme sprigs if using, and allow it to simmer gently for 5 minutes to meld the flavors.
  4. Finish Sauce and Combine: Stir in the lemon slices, drained capers, the seared seitan pieces, and the remaining 1/2 cup of vegetable broth. Let the mixture simmer for another 2 to 3 minutes until the sauce thickens to a thin gravy-like consistency. Taste and adjust seasoning with salt and pepper as needed.
  5. Serve: Remove the thyme sprigs, garnish the dish with freshly chopped parsley, and serve immediately over your choice of bread, pasta, or mashed potatoes for a complete and flavorful meal.

Notes

  • For a more intense lemon flavor, add some lemon zest to the sauce along with the lemon slices.
  • If you prefer a gluten-free version, substitute seitan with extra-firm tofu or a gluten-free meat substitute.
  • Make sure not to overcrowd the pan when searing the seitan for an even golden crust.
  • Dry white wine can be substituted with extra vegetable broth or a splash of white wine vinegar for a non-alcoholic option.
  • Use fresh thyme for best flavor, but dried thyme can be used in a pinch—reduce quantity to 1/2 tsp.

Keywords: seitan piccata, vegan piccata, lemon caper sauce, plant-based Italian recipe, easy vegan dinner

Find it online: https://kitchenbyclara.com/extra-lemony-seitan-piccata-recipe/