Candle 79's Seitan Piccata

This easy, elegant entrée is made with a delicate sauce of white wine, shallots, and fresh parsley.

Wow your significant other with this chic main dish, taken straight from the kitchen of New York vegan mainstay Candle 79's first cookbook, The Candle 79 Cookbook.

Serves 6

What You Need:
6 seitan cutlets
Whole-wheat flour, for dredging
6 tablespoons olive oil
1/4 cup minced shallots
1/4 cup finely sliced leek
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon flour
3/4 cup white wine
1/4 cup capers, drained
2 cups vegetable stock or water
1 bay leaf
1 tablespoon fresh parsley, minced, plus 1/4 cup chopped for garnish
1 teaspoon fresh thyme, minced
1/8 teaspoon ground turmeric
1/4 cup fresh lemon juice
Caper berries, for garnish
1 lemon, thinly sliced, for garnish

What You Do:

  1. On a cutting board, dredge cutlets with whole wheat flour. Shake off excess and set aside.
  2. In a large sauté pan over high heat, heat 2 tablespoons oil. Add cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place cutlets on individual plates or a platter.   
  3. In a medium sauté pan over medium heat, heat remaining 4 tablespoons oil. Add shallots, leek, salt, and pepper, and sauté until soft and translucent, 5 to 7 minutes. Add all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux. Add wine to pan and stir well to incorporate flour. Add capers, stock or water, bay leaf, minced parsley,  thyme, turmeric, and lemon juice, and cook over medium heat until sauce becomes slightly glossy, about 10 minutes.
  4. Spoon sauce onto serving plates. Place cutlets on sauce. Garnish with caper berries, chopped parsley, and lemon slices. Serve immediately.

Photo by Rita Maas

More Recipes

Vegan Paella

We love this vegan version of the traditionally meat- and seafood-packed Spanish rice dish.
Read More »

Neapolitan Bars

Strawberry, chocolate, and vanilla come together in these sweet, simple bars.
Read More »

Easy Vegan Apple-Raisin Fruit Crisp

Made with rolled oats, Sucanat, vanilla, and spices, this topping takes fall-favorite fruit to a new level. For added crunch and nutrition, add some chopped nuts or sunflower seeds.
Read More »

Vegan Lemon Glaze

This delicious glaze makes a wonderful topping for gingerbread, and works great as a dipping sauce for fresh fruit.
Read More »

Vegan Blueberry-Orange Bundt Cake

Orange juice and blueberries are the perfect fruit pairing for this sweet cake.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »