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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Comments

  1. This is genius! Really, really impressive. I can just imagine how delicious this would taste.

  2. I’m sorry it was so much trouble, but I’m so glad you liked it! It’s funny because I wanted to use capers and olives in the sauce, but I was out of capers. Now, I just need to sample that Shojin’s seitan and figure out their secret!

  3. Hi voracious,
    It was truly excellent. Try it when you have the time. It may be one of the best things Jane’s ever made.

    Hi Susan,
    Please don’t apologize… it was truly delicious. Jane is telling me now about the disaster that the steamer was. She put the plate into the pot, with the cutlets already on it, and a whole bunch of water splashed onto the plate and the cutlets… she burnt herself trying to get the plate out of the pot before the cutlets soaked up the water… Then she burnt flour onto the pan when she was sauteeing the cutlets… But she is stressing that all of this has more to do with her cooking skills than your recipe.

    As for Shojin’s seitan being better than yours. We haven’t actually tasted your seitan as cooked by you. And shojin’s seitan is prepared by actual, trained vegan chefs. (Did we dig ourselves out of our hole now? ;-) )

  4. It looks and sounds delicious, and I’m a big fan of Fat Free Vegan. Definitely a weekend dish.

  5. Hi Gary,
    Very worth it! Yes, we’re fans of Susan’s also. Most of her recipes are spot on… Jane often looks to her blog for recipes and inspiration.

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