Seitan Picatta

What you need:

1/2 cup vegetable broth, divided
7 tablespoons lemon juice, divided
2 teaspoons minced garlic
dash hot sauce
8 ounces seitan (I used Westsoy cubed seitan)
1/4 cup whole wheat flour
1/4 cup nutritional yeast
1/4 teaspoon salt
2 teaspoons egg replacer (I used Ener-G brand)
1/4 cup water
1 tablespoon olive oil + more for frying

What you do:

1. In a shallow dish, combine 1/4 cup broth, 5 tablespoons lemon juice, garlic, and hot sauce. Marinate seitan in mixture for at least 1/2 hour.
2. In a separate dish, combine flour, nutritional yeast, and salt. Remove seitan from marinade and place on a plate. Mix the egg replacer and water together and then add to marinade.
3. Coat seitan in flour mix, dip in "egg" mix, and then again in flour mixture. Fry seitan in olive oil until lightly browned. Remove and keep warm.
4. In same pan, add 1 tablespoon oil, 1/4 cup broth, and 2 tablespoons lemon juice. Bring to boil until mixture is reduced by 1/2. Drizzle sauce over seitan and serve. Enjoy!
If you can manage to multitask better than I can, this would be delicious with angel hair pasta and broccoli!
Source of recipe: I veganized a chicken picatta recipe my mom used to make.

Preparation Time:

>30 minutes, Cooking time: >30 minutes

Cooking Time:

>30 minutes

Servings:

Recipe Category:

Seitan