I get Gwyneth Paltrow’s email newsletter called Goop. I like it. It’s full of recipes, fashion tips, tips on parenting, etc. I saved this recipe, and I am glad I did! Seitan basically is wheat gluten. This recipe calls for 1/2″ wide medallions, but the seitan that I found (at Wegman’s) came in little chunks. It still turned out great. The only white wine I had was Sangria, so I just omitted it. It still turned out great. If you can find seitan, try it! With this we enjoyed a baked potato, some jazzed-up green beans, and some rolls. Delish!
Seitan with Lemon Caper Sauce
8 ounces seitan
½ cup flour, plus 1 teaspoon
2 tablespoons breadcrumbs
2 pinches salt
4 tablespoons olive oil
½ scallion or 2 garlic cloves
1 onion, sliced thin
2 lemons, juiced
2 tablespoons capers, drained
1/3 – ½ cup white wine (I omitted)
1/3 – ½ cup water or light vegetable broth (I used veggie broth)
salt and pepper
Slice the seitan into ½” wide medallions. Fill a covered dish or a baggie with flour, breadcrumbs and salt. Shake the seitan around. Sprinkle off the excess flour mixture as you put them in a pan with two tablespoons of the olive oil and garlic. Fry till golden. Set on a plate and cover to keep warm.
Add the onion, garlic and two more tablespoons of olive oil to the pan you just used to cook the seitan. When the onions soften, add the lemon juice, capers, white wine and broth. Add the liquids slowly and reserve a little in case you need to add more. Cook for a few minutes and then thicken with a teaspoon or so of flour.
Top the seitan with the lemon caper sauce and serve with a grain and a vegetable for a complete meal.