Dec 3 2010

Seitan Piccata with White Wine and Caper Sauce

Seitan Piccata with White Wine and Caper Sauce

This recipe if from Alicia Silverstone’s book. It’s a version of Candle 79’s recipe that is amazing! If you like chicken, or used to, you will love this dish. It’s very similar to chicken piccata, only better!

Next time you’re in New York, take a trip over to Candle 79 for some of the best vegan food you’ve ever had!


6 large pieces plain seitan (about a pound–I used Westsoy in the blue box and just broke it up into small pieces)

Whole wheat flour for dredging (about 3/4 C)

1/4 C olive oil

1/2 C diced shallots

1/2 C diced onion

1 tsp chopped garlic

1/4 C drained capers

1 C dry white wine

1/4 lemon juice

1 C vegetable broth

2 Tbs all-purpose flour

4 Tbs soy margarine (Earth Balance)

1/2 tsp sea salt

1/2 tsp black pepper


Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.

Transfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, salt and pepper.

Pour over seitan and serve immediately. (I added the seitan to the pan and coated it with the sauce).

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