Crispy Vegan Seitan Piccata with Lemon Caper Sauce

Ingredients

• 1 pound seitan
• 2 whole lemon
• 3 tablespoons capers
• 4 cloves garlic
• 1 cup vegetable broth
• 1 cup olive oil
• 1 bunch parsley
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon nutritional yeast
• 1 teaspoon red pepper flakes

Instructions

1. 1

   Prepare the seitan by slicing it into 1/2-inch thick cutlets.

2. 2

   In a shallow dish, mix together the flour, salt, black pepper, and nutritional yeast.

3. 3

   Dredge each seitan cutlet in the flour mixture, ensuring both sides are coated. Shake off excess flour.

4. 4

   In a large skillet, heat 1/2 cup of olive oil over medium heat until shimmering.

5. 5

   Carefully add the seitan cutlets to the skillet, cooking in batches if necessary. Fry for 4-5 minutes on each side until golden brown and crispy. Remove and set aside on a paper towel-lined plate.

6. 6

   In the same skillet, add the remaining 1/2 cup of olive oil and minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

7. 7

   Add the capers, juice of both lemons, and vegetable broth to the skillet. Stir well and bring to a simmer.

8. 8

   Let the sauce simmer for 5-7 minutes, allowing it to reduce slightly.

9. 9

   Return the crispy seitan cutlets to the skillet, spooning the sauce over them. Cook for an additional 2-3 minutes to heat through.

10. 10

    Serve the seitan piccata hot, garnished with chopped fresh parsley and a sprinkle of red pepper flakes for added heat.