Seitan Piccata

Make Homemade Seitan to use in this recipe or  use store-bought pre-made seitan from Whole foods.

1 cup vital wheat gluten flour
3 tablespoons nutritional yeast flakes
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tablespoon olive oil

For the simmering broth: 
4 cups vegetable broth
4 cups water
1/4 cup soy sauce

Fill a stock pot with the water, broth and soy sauce, cover and bring to a boil.

In the mean time, in a large bowl mix together gluten and yeast.  In a smaller bowl mix together broth, soy sauce, and olive oil . Pour the wet into the dry and combine with a wooden spoon until most of the moisture has absorbed and partially clumped up with the dry ingredients. Use your hands and knead for about 3 minutes, until it’s an elastic dough. Divide into 3 equal pieces with a knife and then knead those pieces in your hand just to stretch them out a bit. Let rest until the broth has come to a full boil.

Once boiling, lower the heat to a simmer. Add the gluten pieces and partially cover pot so that steam can escape. Let simmer for 45 minutes, turning occasionally. Turn the heat off and take the lid off, let sit for 15 minutes.

Remove from broth and place in a strainer until it is cool enough to handle. Slice and use as desired.

Ok now lets cook!!

Ingredients

1 lb seitan, sliced into 1/4 inch thick strips
1/3 cup all-purpose flour
Olive oil
1 medium yellow onion, thinly sliced
6 cloves garlic, minced
1/2 cup dry white wine
2 cups vegetable broth
1 pinch dried thyme
1/2 teaspoon salt
Fresh ground black pepper
1/4 cup capers, with brine
2 tablespoons lemon juice
2 tablespoons nutritional yeast flakes

To garnish:
Chopped fresh chives or parsley

To serve:
Mashed potatoes (I used Caulipots from Appetite for Reduction)
Sauteed greens (I used red chard)

Directions

Preheat a large skillet, preferably cast iron, over medium-high heat.

Dredge half the seitan slices in flour to coat. Add a thin layer of olive oil to the pan, and cook seitan until lightly browned, about two minutes on each side. Coat the other slices and repeat. Place the cooked seitan on a plate and cover with aluminum foil, to keep warm.

Do not rinse out the skillet, as you’re going to make the sauce in it. If there is enough oil left in the seitan the go ahead and saute the onions in it. if not, add a little oil and saute them for about 5 minutes, until lightly browned. Add garlic and saute for a minute or so.

Add the wine and raise the heat to bring to a rolling boil. Add the vegetable broth, salt, black pepper, and thyme. Let boil and reduce for about 7 minutes.

Lower heat, add capers and lemon juice, plus the nutritional yeast to thicken a bit. Cook for another minute or so, to heat the capers through.

Serve over mashed potatoes and greens, with plenty of sauce on top. Garnish with chopped chives.