picatta + simple seitan


Time: 30 minutes
Dishes: large skillet, 2 pie plates (or shallow dishes), measuring cup, lemon juicer

Hello, hello Dear Readers!

I've blogged about Picatta a few times before, so if you haven't given it a try, yet, it really seems I would like you to. This version is the fastest I can come up with, while keeping the recipe as delicious. 

This is seitan in a lemon-broth sauce and is really delicious. I've mostly seen it with capers, so toss in a few teaspoons if you are a caper fan, but I like to keep it simple. No capers here. 

We always have mashed potatoes with this and garlic greens, and all told, dinner was on the table in 45 minutes. The Picatta itself took 30 minutes, so I started the potatoes and even the brussels sporuts, first. 

I used my large skillet for the greens so had to settle with a medium skillet for the seitan and, thus, had to brown the seitan in three batches. Even with this additional timing for the extra batch, the dish was ready in 30 minutes.

Because some breading falls off while cooking, you might need to wipe the pan with a towel between batches to remove the burnt breading. 

We had a diner come a little late to the table, to his woe; all the "seconds" were gone. It really is that good. 


Speedy Cooking Tips:

  • If making mashed potatoes, start those on the highest/strongest burner first. Then move to a lower burner when cooking the seitan (to allow the stronger heat for cooking the seitan).
  • Use a cake pan for the breading and coating.
  • Prepare the breading, coating and cut the seitan. 
  • When breading the seitan, add the slices right from the coating and shimmy the pan back and forth to coat the pieces. This will avoid having to flip them.
  • When cooking the seitan don't worry about getting everything evely browned; it'll all go away with the sauce.
  • Prepare the broth and lemon juice while the seitan browns.


Makes 4 servings 


Serve with mashed potatoes and greens. 

1. Seitan: Cut a loaf of Simple Seitan into 1/4-inch thick slices.

14-ounces Simple Seitan (1 loaf)

2. Breading: Combine the ingredients in a cake pan and stir well:

1 cup dried regular breadcrumbs

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon salt

3. Coating: Combine the ingredients in a second cake pan and stir:

6 tablespoons unsweetened nondairy milk

3 tablespoons cornstarch

4. Heat a large skillet over medium heat. Add 1 tablespoon oil. Dredge a few slices of Seitan in the Coating and then in the Breading. Add to the skillet. Repeat with as many slices as will fit. Cook until golden on both sides, about 5 minutes, and remove to a plate. Repeat until all the seitan is cooked. You might need to wipe the pan between batches to avoid burnt breading.

2 tablespoons olive oil, divided

5. Sauce: Add to the empty skillet the broth and lemon juice. Cook until reduced by about a third, over medium heat, about 5 minutes.

2 cups vegetable broth

1/2 cup fresh lemon juice

6. Serve: Add the Seitan to the Sauce and cook for 2 minutes to thicken the Sauce. Serve.  



© 2020 Copyright Zsu Dever. All rights reserved.

Making Simple Seitan

Makes 1 loaf or 8 cutlets; doubles easily 


1. Broth mixture: Add the ingredients to an instant pot and  bring to boil on the saute setting, or bring to boil in a pot on the stove and transfer to a slow cooker. 

4 to 6  cups water

1 tablespoon tamari 

1 bay leaf

1. Liquid mixture: Add the ingredients to a measuring cup and mix:

1 cup water

1 tablespoon olive oil

2. Flour mixture: Add the ingredients to a medium bowl and mix:

1 1/4 cup vital wheat gluten (stir flour before measuring)

2 tablespoons chickpea flour

2 tablespoons Vegan Savory Broth Mix

2 tablespoons nutritional yeast

3/4 teaspoon salt

3. Knead: Mix the Liquid mixture into the Flour mixture and knead for 3 to 5 minutes to develop the gluten.  Either form into a loaf about 1.5 inches thick or slice into 8 pieces and roll as thin as you like (1/4 -inch thickness is ideal for cutlets).

4. Cook: add the loaf or the cutlets to the simmer Broth mixture and reduce the temperature to barely simmering. In a slow cooker, cook on medium to high, covered. Cook cutlets for 30 to 45 minutes and a loaf for 45 to 60 minutes. Cool before using. Freezes well. Keep in the fridge in the broth for up to 1 week.  

NOTE: If cooking the stove top make sure not to boil the broth while cooking the seitan or the seitan will have a unique flavor. Keeping the cooking below boiling keeps this unique flavor to a minimum.

© 2020 Copyright Zsu Dever. All rights reserved.

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