Tuesday, February 19, 2013

Seitan Piccata with Olives and Green Beans

This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.

Recipe: see page 174 of Veganomicon.
It's been awhile since I've made anything from Veganomicon, so I started to dig through it for something that seemed kind of fancy, and this recipe fit the bill. This recipe for Seitan Piccata was really impressive. It's one of those recipes that makes me feel like I'm a decent cook. Maybe that's because one of the ingredients is white wine. I always feel like I'm a real cook if I get to dump some wine in a dish.

So what you have here is some seitan that is breaded then cooked in oil in a pan. Then you have a sauce that is made from shallots, garlic, white wine, vegetable broth, thyme, capers, olives and lemon juice that is cooked down until it thickens. These are served on a bed of mashed potatoes, along with some green beans. Very elegant. It's like something you'd order in a nice restaurant.

Ingredients: seitan (vital wheat gluten, olive oil, vegetable broth, nutritional yeast, soy sauce), all purpose flour, olive oil, shallots, garlic, white wine, vegetable broth, thyme, black pepper, capers with brine, kalamata olives, lemon juice, fresh parsley, green beans, (served with mashed potatoes).