Vegan Chicken Piccata (Seitan)
This vegan chicken piccata is so close to the authentic dish, thanks to homemade seitan, made with a tender inside, and crispy outside! Coated in a light, creamy lemon caper sauce!
Ingredients
- ½ batch chicken style seitan
- 3 tablespoon flour
- 2 tablespoon breadcrumbs
- salt and pepper to taste
Pasta
- ½ lb. linguine
- 2 tablespoon vegan butter or olive oil
- 1 tablespoon olive oil
- 4-5 cloves garlic minced
- 1 shallot finely diced
- ¼ cup capers
- 1 cup vegetable broth
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- ½ cup coconut cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley leaves chopped
Instructions
- Prepare ½ of a batch of chicken style seitan, creating 2-3 chicken "cutlets."
- Meanwhile, cook pasta according to package directions. Drain and set aside when done.
- Mix flour and breadcrumbs in a shallow dish or plate. Dredge each cooked seitan piece in flour mixture on both sides and set aside.
- Heat vegan butter in a large skillet over medium high heat. Sauté each breaded seitan piece for 3-5 mins on each side, until browned, and set aside.
- Add olive oil, garlic, shallot, and capers to the skillet, and sauté for about 3 mins, until fragrant. Add vegetable broth, lemon juice, and lemon zest, and cook for 5 mins, until reduced slightly. Add coconut cream if desired, and capers. Season with salt and pepper and taste to see if it needs more.
- Pour sauce mixture over pasta and seitan. Serve with extra parsley and lemon juice, and optionally, your favorite vegan parmesan cheese. Enjoy!
Nutrition
Serving: 1servingCalories: 646kcalCarbohydrates: 66gProtein: 21gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 15gCholesterol: 74mgSodium: 1141mgFiber: 3gSugar: 28g
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