Seitan Scaloppine with Lemon-Olive Sauce

Name: Seitan Scaloppine with Lemon-Olive Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons basil; 2 Tbsps tahini or cashew butter; 177 milliliters Imagine No-Chicken Broth (or other vegetable broth); 296 milliliters No-Chicken Broth; 1 Tbsp minced flat-leaf parsley; 3 cloves garlic, crushed slightly; 10 green olives, pitted and sliced; 1 lemon, sliced; 2 Tbsps lemon juice; 2 Tbsps nutritional yeast; 1 teaspoon onion powder; 1 teaspoons salt; 4 servings salt and pepper; 1 Tbsp unbleached flour; 4 servings additional vegetable broth, as necessary; 237 milliliters vital wheat gluten; 2 Tbsps white wine or vermouth

Seitan Scaloppine with Lemon-Olive Sauce might be just the main course you are searching for. This dairy free and vegetarian recipe serves 4. One portion of this dish contains around 27g of protein, 7g of fat, and a total of 233 calories. If you have basil, unbleached flour, garlic, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 1 hour and 10 minutes. fatfreevegan.com.

Instructions

Place it on a sheet of foil, a little higher than center. Fold the bottom of the foil over to meet the top, and then fold the two edges over about 1/2 inch to form a seam. Continue folding the foil by half inches until it reaches just above the cutlet. Flatten the cutlet down a little more, and then fold the left and right edges in the same way until the packet is snug around the cutlet. Repeat with all pieces of dough.

Ingredients you will need

Dough

Equipment you will use

Aluminum Foil

Place the packets flat into the steamer and cover. Steam for 25 minutes. Keep packets sealed until you’re ready to use them. Spray a non-stick skillet (or some other non-iron skillet) with olive oil spray. Begin heating it as you prepare a plate containing the flour sprinkled with a little salt and pepper. Once the skillet is hot, unwrap each cutlet and lightly dredge each side in the flour and then place in the skillet. Cook until brown and then turn over and brown other side.

Ingredients you will need

Olive Oil Spray

Salt And Pepper

All Purpose Flour

Equipment you will use

Frying Pan

Remove to a plate. (If you’d rather not use any oil at all, skip the flouring of the cutlets and just brown them alone. Your sauce may not thicken unless you add a little flour to it later.)

Ingredients you will need

All Purpose Flour

Sauce

Cooking Oil

Add the garlic and lemon slices to the pan. Cook until the lemon slices have softened, 2-3 minutes, and then remove them from the pan, leaving the garlic.

Ingredients you will need

Garlic

Lemon

Equipment you will use

Frying Pan

Add the olives, broth, wine, and lemon juice and cook on medium heat until the liquid starts to reduce.

Ingredients you will need

Lemon Juice

Olives

Broth

Wine

Remove the garlic, add salt and pepper to taste, and return the cutlets to the pan. Turn them over to coat with the sauce. Simmer briefly to warm them through, and if the sauce becomes too thick, add a little broth to thin. Stir in the parsley, and remove the cutlets to plates. Spoon some sauce over each cutlet and garnish with lemon slices.

Ingredients you will need

Salt And Pepper

Parsley