Seitan piccata is a very popular entree in a number of upscale vegan restaurants, because it is so, so good. Here is the recipe you can make at home for a dinner party, a romantic dinner for two or any occasion.
Yield: 8 servings
Also makes great sandwiches!
1 gallon water (or more for boiling Seitan Roast)
2 1/2 cups vital wheat gluten flour
1/4 cup chickpea flour or white flour
1/2 cup nutritional yeast flakes
2 Tablespoons vegan powder vegetable bouillon
1 Tablespoon dried Herbes de Provence (crushed)
2 Tablespoon minced fresh garlic
2 Tablespoon minced fresh parsley (plus some extra for plate garnish)
1 six to eight inch Rosemary Sprig
2 teaspoon ground paprika
2 teaspoon cumin
1 teaspoon smoked paprika (or chipoltle paprika)
1 Tablespoon onion powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1/8 teaspoon allspice
2 cups cool water or vegetable broth*
1/4 cup light olive oil (optional)
2 Tablespoons red wine (an non-alcoholic wine can be used)
1 Tablespoon soy sauce**
Cheesecloth (one double thick 24-inch by 16-inch piece)
2 6-inch pieces of string
*If using the homemade vegetable broth, you may need to add salt to this recipe and leave out the powdered vegetable bouillon.
**Substitute Bragg Liquid Aminos if desired.
1. In a large pot, bring 1 gallon of water to a low boil.
2. In a large bowl, whisk together all the dry ingredients.
3. In a large bowl, whisk together all the wet ingredients and the fresh herbs; (i.e., the water and or vegetable broth, oil, soy sauce, and red wine) stir in to the dry ingredients just until combined.
4. Form into a loaf shape.
5. Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string. Then tie the Rosemary Sprig on the outside of the cheese cloth with the 4 other pieces of string (like a traditional Roast).
6. Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
7. Let cool.
8. Slice the roast in 1/4 inch slices
9. Bread the slices (see breading recipe)
Heat a large sauté pan and add a tablespoon of extra virgin coconut oil (or another high temperature cooking oil) until the oil begins to smoke slightly. Add the breaded seitan medallions and brown on both sides. Put browned medallions on an oven-proof platter or sheet pan in a 200 degree oven.
Breading and Dredging
1 cup Flour
1 Tablespoon Herbes de Provence
1 teaspoon salt and pepper
1 cup soy milk, unsweetened
1 Tablespoon vegan mayo or vegan yogurt
1 teaspoon Dijon mustard or 1 teaspoon dried mustard
(make more as needed)
In a glass pie plate or large bowl, mix the dry ingredients. In a separate glass pie plate or large flat soup bowl, mix the wet ingredients. Dredge the medallions in flour then dip in the soy milk mixture then back in the flour mixture, shake off the excess and refrigerate until ready to sauté.
Watch our Food Show on making Seitan Roast in our series on Seitan Piccata With Garlic Mashed Potatoes.
3 comments for “Seitan Roast For Seitan Piccata”