Seitan Scaloppini

Seitan Scallopini with Lemon Caper Sauce
Seitan Scallopini with Lemon Caper Sauce

Jane felt like cooking today, and there’s been one recipe she’s been meaning to try, but it’s not a weekenight recipe.  By that I mean, it’s involved and takes some time.  She broke out the big guns today!  The Scaloppini recipe comes from Susan, over at Fat Free Vegan.   The only change Jane made was that she swapped out the green olives and used capers instead.

I wasn’t sure what to expect.  The cutlets looked reminiscent of chicken or veal cutlets.  THEY WERE FANTASTIC!  Jane was hoping the recipe wouldn’t pan out, because it was a lot of work.  But after the first bite I knew I’d want this meal again.  I’m not sure, but I suspect, a meat eater wouldn’t know it wasn’t meat.  But then, I haven’t had any meat in almost two years, so I may not be the best judge of that.  Jane’s promised to make this dish again, and for company so we can test out my theory, but I don’t suspect it will be any time soon.

Jane mentioned that she steamed the seitan (rather than wrapping it in foil), which was a little awkward, but the texture was worth it!  Next to Shojin‘s, this is the best seitan we’ve had to date!

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