Seitan Piccata with Olives and Green Beans
Elevate your plant-based dining experience with this hearty and flavorful Seitan Piccata with Olives and Green Beans. Savory seitan cutlets are pan-seared until golden, then nestled into a tangy lemon-caper sauce infused with the richness of garlic, dry white wine, and vegan butter. Halved Kalamata olives bring a briny punch, perfectly complemented by tender-crisp green beans for a balanced, Mediterranean-inspired dish. This quick and easy vegan recipe, ready in just 40 minutes, is perfect for weeknight dinners yet elegant enough to impress at gatherings. Garnish with fresh parsley for a burst of color and fresh flavor, and serve with your favorite crusty bread or a side of creamy mashed potatoes. This wholesome, protein-packed meal is sure to become a new favorite for plant-based eaters and beyond!
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Recipe Information
Ingredients
- 4 pieces Seitan cutlets
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 3 Garlic cloves, minced
- 1.5 cups Vegetable stock
- 0.5 cup Dry white wine (or extra vegetable stock)
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers
- 0.5 cup Kalamata olives, halved
- 2 cups Green beans, trimmed
- to taste Salt
- to taste Black pepper
- 2 tablespoons Parsley, chopped (optional)
Instructions
Pat the seitan cutlets dry with a paper towel and season both sides with a pinch of salt and black pepper.
Place the flour on a large plate. Dredge each seitan cutlet in the flour, lightly coating both sides, and shake off the excess.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the seitan cutlets and cook for 2–3 minutes on each side, or until golden brown. Transfer the cutlets to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil and vegan butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
Deglaze the skillet with the dry white wine (or extra vegetable stock), scraping up any browned bits with a wooden spoon. Let the liquid reduce slightly, about 2 minutes.
Add the vegetable stock, lemon juice, and capers to the skillet. Bring the sauce to a simmer and cook for 3–4 minutes, allowing the flavors to meld.
Meanwhile, in a medium pot, steam or boil the green beans for 3–4 minutes, until tender but still crisp. Drain and set aside.
Return the seitan cutlets to the skillet and spoon the sauce over them. Add the halved Kalamata olives and simmer for another 5–6 minutes, allowing the seitan to absorb some of the sauce.
Season the sauce with additional salt and black pepper, if needed.
To serve, plate the seitan cutlets and spoon the sauce, olives, and capers over the top. Arrange the green beans on the side. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
1877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5928 mg | 258% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 17.3 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2111 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
