Best Seitan Piccata With Olives And Green Beans Recipes

Candle 79's Seitan Piccata image

Provided by blucoat

Categories Grains

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

6 cutlets seitan, rinsed and drained
whole wheat flour (for dredging)
2 -4 tablespoons olive oil, divided
1/4 cup chopped shallot
1/4 cup chopped yellow onion
2 tablespoons drained capers
1/2 teaspoon minced garlic
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/2 cup low sodium vegetable broth
1/2 cup chopped fresh parsley
1 -2 tablespoon vegan margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
caper berries (optional) or lemon slice, for garnish (optional)

Steps:

Dredge seitan cutlets in flour, shaking off excess.
Heat 1 to 2 tablespoons olive oil in skillet over high heat. Sauté cutlets in oil 30 seconds per side, or until crisp and golden brown. Remove seitan from skillet, and drain on paper-towel-lined plate.
Add remaining olive oil to skillet, and return to high heat. Add shallots, onion, capers, and garlic, and sauté 1 to 2 minutes, or until softened, stirring frequently. Whisk in wine and lemon juice, and cook 3 to 5 minutes more.
Add broth, and bring to a boil. Reduce heat to medium, and simmer 1 minute to combine flavors. Whisk in parsley, margarine, salt, and pepper. Pour over seitan cutlets, garnish with large caper berries or lemon slices, and serve.

Nutrition Facts : Calories 67.5, Fat 4.6, SaturatedFat 0.6, Sodium 283.8, Carbohydrate 3.2, Fiber 0.4, Sugar 0.7, Protein 0.5

Seitan Cutlets image

Provided by Eat Your Vegetables

Categories Vegan

Time 1h30m

Yield 6 cutlets

Number Of Ingredients 8

6 cups vegetable broth
3 tablespoons soy sauce
1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 tablespoon olive oil
2 garlic cloves, pressed
1 teaspoon lemon zest, grated (optional)

Steps:

Boil the 6 c vegetable broth with the 3 T soy sauce. Turn off heat and keep covered.
Combine the 1/2 c cold vegetable broth, the 1/4 c soy sauce, olive oil, garlic and lemon zest. Mix.
Add to wheat gluten and mix until wet ingredients are absorbed. Use your hands to knead for about 3 minutes, until dough is elastic.
Divide into 6 equal pieces; stretch each into an oblong cutlet shape that is less than 1/2" thick. Use your body weight to press and shape it on a hard surface; there will be some resistance but just keep at it.
Pour the heated vegetable broth into a 9x13" glass baking dish or ceramic casserole. Place the cutlets in the broth, then bake for about 30 minutes uncovered, turn the cutlets over with tongs, and bake for an additional 20 minutes.
Remove from the oven and place the cutlets in a colander to drain. The cutlets are now ready to use in whatever seitan recipe you choose.
If you have extra seitan, store it in the cooking liquid in a tightly covered container.

Albanian Stewed Green Beans and Potatoes With Smokey Seitan image

Provided by Sharon123

Categories Greek

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 cups seitan, cut into bite size pieces (can use beef or chicken style chunks from Morningstar or other brand)
2 cups green beans, trimmed and cut in half
1 small red potatoes, cut into bite size pieces
1 medium onion, sliced thinly
3 -4 garlic cloves
1 medium tomatoes, diced (or one half of a large tomato)
1 teaspoon paprika
1/2 teaspoon oregano
1 pinch chili flakes (optional)
2 cups vegetable broth (or water, you may need to add more liquid)
3 tablespoons olive oil plus 1 tablespoon olive oil
1 1/2-2 teaspoons liquid smoke (may need to use more to get the right flavor, so adjust to your taste)
smoked salt, to taste (Optional, if you donÃ t have smoked salt use regular salt)

Steps:

Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it's time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.