February 11, 2014
6 seitan cutlets (about 1 1/2 pounds)
Whole wheat flour, for dredging
6 tablespoons extra-virgin olive oil
1/4 cup minced shallots
1/4 cup finely sliced leek, white and pale green parts
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon unbleached all-purpose flour
3/4 cup white wine
1/4 cup capers, drained
2 cups vegetable stock or water
1 bay leaf
1 tablespoon minced fresh flat-leaf parsley, plus 1/4 cup chopped fresh flat-leaf parsley for garnish (optional)
1 teaspoon minced fresh thyme leaves
1/8 teaspoon ground turmeric
1/4 cup freshly squeezed lemon juice
Caper berries, for garnish
1 lemon, thinly sliced, for garnish (optional)
Dredge the cutlets in the whole wheat flour, shaking off any excess.
Heat 2 tablespoons of the olive oil in a large sauté pan over high heat. Add the cutlets and cook until crisp and golden brown, 1 to 2 minutes per side. Place the cutlets on individual plates or a platter.
Heat the remaining 4 tablespoons of olive oil in another sauté pan over medium heat. Add the shallots, leek, salt, and pepper and sauté until soft and translucent, 5 to 7 minutes.
Add the all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux. Add the wine to deglaze the pan and stir well to incorporate the flour. Add the capers, stock, bay leaf, minced parsley, thyme, turmeric, and lemon juice and cook over medium heat until the sauce becomes slightly glossy, about 10 minutes.
Spoon the sauce onto serving plates and place the cutlets atop the sauce. Garnish with the caper berries and the optional chopped parsley and lemon slices. Serve at once.
- You can use store-bought seitan strips instead of seitan made from scratch if you need to.
- Wine suggestion: Bonterra Chardonnay, California. In picturesque Mendocino County, Bonterra has been proudly certified organic since 1987. The full body and toasty oak in this Chardonnay echo the silky texture of the lemon-caper sauce.
Reprinted with permission from "Candle 79 Cookbook: Modern Vegan Classics from New York's Premier Sustainable Restaurant." Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda. Published by Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, Calif. Photo credit: Rita Maas.
All figures are per serving (assumes 6 servings).
Fat: 14 g
Carbs: 23 g
Fiber: 4 g
Protein: 30 g
Sodium: 2,110 mg*
*If sodium is a concern, use water instead of stock and reduce the capers and added sea salt. Also see tips for reducing sodium in the seitan cutlets.