Seitan & Mushroom Piccata

16 Nov

This ma kes enough for dinnershare. Divide in four for a regular family serving.

Seitan:
1 bag (5 cups) Bob’s Red Mill Vital Wheat Gluten Flour
6 Tbsp chickpea flour (optional, but I think the texture is best with it)
1 cup + 2 Tbsp nutritional yeast
1 1/2 Tbsp ground poultry seasoning (marjoram, thyme, sage, rosemary, etc.)
1 1/2 tsp Goya Adobo seasoning
1/2 cup soy sauce
2 Tbsp toasted oil
3 cups + more water

Dredging:
1 cup flour
1 tsp seasoned salt

Sauce:
2 cups white whine
4 cups veggie broth
8-12 Tbsp lemon juice
1/2 cup olive oil
1/2 cup margarine
3 onions, sliced
10-15 cloves garlic, chopped
1 8 oz pkg sliced mushrooms
1 small jar capers, drained
lemon slices for garnish
chopped parsley for garnish

Preheat the oven to 400′. Mix the dry ingredients for the seitan up. Then add in the wet. Cut into 32 pieces, stretching each piece flat. Dredge in flour mixture. Fry in a greased pan for 1-2 minutes on each side (until browned). Put in a pan and cover with wine, broth & lemon juice. Bake 20 minutes. Meanwhile, saute onions in margarine and oil until soft. Add in garlic, mushrooms and capers. Saute until mushrooms and garlic are browned as well. Pour mixture over seitan and bake another 20 minutes. Top with lemon slices and parsley.

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