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.
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:
- On a cutting board, dredge cutlets with whole wheat flour. Shake off excess and set aside.
- 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.
- 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.
- Spoon sauce onto serving plates. Place cutlets on sauce. Garnish with caper berries, chopped parsley, and lemon slices. Serve immediately.
Photo by Rita Maas
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