• Fri, Oct 21 2011

Autumn Eats: Vegan Seitan Piccata From Candle 79

Piccata is one of those comfort foods you might think you have to give up when you go vegan, but no! There is hope! Candle 79, one of New York City’s top vegan restaurants, serves a totally vegan version of this traditional dish, and 10 Speed Press is letting us share the recipe from Joy Pierson‘s Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant, published by 10 Speed Press and available November 1.

Seitan Piccata

6 seitan cutlets (about 11⁄2 pounds; page 109)
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)

Serves 6
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.

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, CA. Photo credit: Rita Maas.

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  • Stevie

    Interesting recipe, i will have to give it a whirl sometime. Thanks for the great article, im gonna bookmark this recipe for later.

    Stevie