Candle 79's Seitan Piccata

Ingredients

• 6 cutlets seitan, rinsed and drained
• whole wheat flour (for dredging)
• 2-4 tablespoons olive oil, divided
• 1/4 cup chopped shallot
• 1/4 cup chopped yellow onion
• 2 tablespoons drained capers
• 1/2 teaspoon minced garlic
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/2 cup low sodium vegetable broth
• 1/2 cup chopped fresh parsley
• 1-2 tablespoon vegan margarine
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• caper berries (optional) or lemon slice, for garnish (optional)

Directions

1. 1

   Dredge seitan cutlets in flour, shaking off excess.

2. 2

   Heat 1 to 2 tablespoons olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.

3. 3

   Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.

4. 4

   Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.