Nutrition MD is a fabulous site for healthy, plant based recipes. (www.nutritionmed.org). This Seitan Piccata (one of my favorite recipes) originated from 'The Millennium Cookbook" by Eric Tucker and John Westerdahl. The actress, Emily Deschanel featured this as her favorite recipe on the Nutrition MD site.

Recipe makes 6 servings.

Herb Crust:

  • 1 1/2 cups all purpose organic flour
  • 1/3 cup polenta
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/2 tsp ground pepper
  • 1 cup soy milk
  • 2 tsps Dijon mustard
  • 6 servings ( 1 1/2 pounds) marinated seitan, cut into medallions
  • 1/4 cup canola oil

Piccata Sauce:

  • 2 tsps minced garlic
  • 6 paper thin lemon slices
  • 1/2 cup fresh lemon juice
  • 2 cups dry white wine
  • 1 T nutritional yeast
  • 1 T capers, drained
  • 1/2 tsp each ground pepper and salt
  • 1 T cornstarch or arrowroot, dissolved in 3 T cold water
  • Thin lemon slices and minced fresh parsley or chives for garnish

In shallow bowl, combine all ingredients for the herb crust from the flour to the ground pepper.  In another bowl, combine the soy milk and mustard. Dredge the seitan with the herb crust mixture, then dip in the soy milk mixture, then dredge again in the crust mixture. Cook the seitan in a dry nonstick pan over medium high heat until lightly browned, about 2 -3 minutes per side. Keep warm in low oven.

To make the sauce: Wipe out pan and place it over medium heat. Add the garlic and toast until lightly brown. Add the lemon slices, the remaining sauce ingredients and cook till thickened. Serve the hot sauce over the seitan. Garnish with lemon slices and parsley.