Veal Piccata – Veggie Style
I got this idea watching a cooking show, of course they used
veal. I substitute Seitan. You can get Seitan at your local Health food store;
some grocery stores may carry it as well.
This is what the Seitan should look like after cooking!
Ingredients:
1 Package of Seitan
1 Chopped Onion
3 TB of Capers
Olive Oil
Vegetable Stock (about ½ cup)
Juice of one Lemon
Tbl of Honey
White Wine (about ½ cup)
Salt, Pepper, chopped garlic, oregano, red pepper flakes,
dash of chili powder
A little Vegan Butter or Margarine
Chopped Fresh Parsley
Procedure:
In a Frying Pan, add some Olive Oil, let it heat up on a
medium heat. Add the onions,
garlic. Let cook until browned. Don’t skip this step! The browned onions give it real flavor!
Drain the Seitan, pat dry, add to the pan and cook with the
onions until the Seitan gets cooks through.
I personally like the Seitan a little crispy; you can experiment with
your choice.
The pan should have some “good stuff” stuck to the
bottom…this is great! Add the wine to deg-laze the pan, stirring with a wooden spoon to incorporate all the “good
stuff.” Add the vegetable stock, a
little at a time to have just a little bit of gravy. Add about a Tsp or TBL of the Margarine,
stir. Add the capers and the remaining
seasonings, cook gently over a low heat until all incorporated.
Before serving, add the Parsley on top.
Serve with Orzo or Rotini whole wheat pasta (I love the
Quinoa and Rice Pasta)
Enjoy!
