Seitan Piccata
Author: 
Yield: 4 servings
 
Our most classic; an original Blossom dish that has been my and Pamela’s favorite from the start. Our customers agree—however, one in particular who comes to mind is Ted Danson. While he was in New York shooting a show for HBO, he came to Blossom almost daily for it. We serve our piccata with mashed potatoes and sautéed kale for a perfect all-season dish.
Ingredients
  • 5 medium potatoes (we use Yukon Gold), peeled
  • 6 tablespoons vegan butter
  • Salt and black pepper
  • 1½ pounds seitan
  • 1 cup plus 3 tablespoons all-purpose flour
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 2 large bunches kale
  • ¼ cup chopped fresh shallots
  • ¾ cup white wine
  • ¼ cup capers
  • Juice of 1 lemon
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Bring a large pot of water to boil and add the potatoes. Boil for 10 to 15 minutes, or until soft. Drain the potatoes and mash in a large bowl. Add 4 tablespoons of the vegan butter and season with salt and pepper. Cover and set aside.
  2. Slice the seitan into palm-sized cutlets (you should have 12 cutlets). Put 1 cup of the flour in a medium bowl and dredge the seitan in the flour, making sure to coat it thoroughly. Set aside.
  3. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the seitan and sauté until browned and crispy on both sides. Set aside.
  4. Wipe out the skillet and heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 1 to 2 minutes. Add the kale and sauté for 3 to 4 minutes, or until soft. Add a pinch each of salt and pepper and set aside.
  5. In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shallots and sauté for 1 to 2 minutes, then add 2 tablespoons of the flour and stir well. Add the white wine (be careful—it may flame up), the capers, lemon juice, 1 tablespoon salt, 1½ teaspoons pepper, the parsley, the remaining 2 tablespoons vegan butter, and 4 cups water. Mix well and simmer the sauce for 1 to 2 minutes. Add the seitan cutlets to sauce and simmer for about 3 minutes, or until the sauce begins to the thicken.
Notes
Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Ronen Seri and Pamela Elizabeth
Recipe by Chic Vegan at https://www.chicvegan.com/seitan-piccata-blossom-cookbook/