Seitan Lemon Piccata with Mashed Potatoes

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INGREDIENTS:

  • 1 batch seitan (all 4 pieces)
  • 2 lemons 
  • 3 tablespoons capers
  • 2 tablespoons vegan butter, like Earth Balance
  • 3 tablespoons to 1/4 cup olive or grape seed oil (this amount depends on the size of the pan you are using to fry the seitan )
  • 1 cup vegetable broth
  • 3 tablespoons chopped flat leaf parsley 
  • 2 teaspoons minced garlic
  • 1/3 cup four
  • 1/3 cup organic corn starch
  • salt and pepper to taste
  • 1/4 cup white wine (optional)

Mashed Potatoes

  • 6 medium russet potatoes 
  • 2 tablespoons vegan butter
  • 1/4 cup vegan cream cheese or vegan sour cream
  • 1/4 cup plant based milk (give or take)
  • salt and pepper to taste

COOKING INSTRUCTIONS:

  1. With a very sharp knife, carefully slice all 4 pieces of seitan into cutlets. You should be able to get about 3 cutlets from each piece.
  2. Mix flour and corn starch in a shallow dish, and dredge the cutlets in the mixture. Make sure you fully coat each piece. 
  3. Heat oil in a med/large skillet on medium heat. You may need more or less oil depending on the size of your pan. You need just enough oil  in the bottom of your pan to quickly fry each side  the seitan cutlets. 
  4. Once the pan is good and hot, add the cutlets and cook each side a few minutes, or until they begin to brown and get crispy.
  5. Place finished cutlets on a paper-towel-lined plate.

Mashed Potatoes

  1. Peel, dice, and boil potatoes in a large pot while preparing the piccata sauce.
  2. Once potatoes and soft enough to pierce with a fork, drain the water, and return potatoes to the pot you boiled them in.
  3. Mix in cream cheese or sour cream, and butter. Mash with a hand masher, or use an electric hand mixer.
  4. Add enough milk to get the potatoes to the consistency you prefer using 1/4  cup of plant based milk,  give or take.
  5. Add salt and pepper to taste.

Piccata sauce

  1. Wipe out the pan you just used for the seitan.
  2. Reheat the pan on medium heat, and add the 2 tablespoons of vegan butter.
  3. Add the garlic, and wine if using. Let the alcohol cook out of the wine for a few minutes, then add the juice from 1 and 1/2 lemons, vegetable broth, capers, half of the parsley, and salt and pepper to taste.
  4. Let sauce simmer for about 5 minutes on low heat.

Prepare you plates by adding mashed potatoes, topping with a few cutlets, and drizzling the piccata sauce over each plate. Garnish with the remaining parsley and a thin lemon slice (using your remaining half a lemon)

Serves 4 - 6.