Seitan Piccata

Published: July 28, 2007, 11:09 pm

Tags: tofu tempeh seitan, b, other, italian

As I’ve said in the past, I really want to learn how to make the seitan in white wine sauce that they serve at Blossom. I found a recipe for seitan piccata from Candle 79, on chowhound. I found a somewhat different recipe for seitan piccata from candle cafe on vegcooking.com. We decided to go with the first recipe, but I might try the second version next time as it’s much lower fat. * 6 seitan cutlets (mine were a bit small so I used 8, from about 1.5 balls of homemade seitan) * Whole-wheat flour for dredging (about 3/4 cup?) * 4 Tbs. olive oil * 1/4 cup chopped shallots * 1/4 cup chopped yellow onion (I used red) * 1/2 teaspoon minced garlic (I used one large clove) * 2 tablespoons drained capers * 1/2 cup dry white wine * 2 tablespoons fresh lemon juice * 1/2 cup low-sodium vegetable broth (I used homemade broth, salted) * 2 tablespoons soy buttery spread (soy margarine) (I used earth balance) * 1/2 cup coarsely chopped fresh parsley * 1/2 teaspoon sea salt (I omitted

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