Seitan Scallopine with Lemon Olive Sauce

Adapted from Fat Free Vegan.

1 cup vital wheat gluten
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
3/4 cup vegetable broth
2 tablespoons tahini
1 tablespoon flour
1 lemon, sliced; or 3 tablespoons lemon juice
4 cloves garlic, sliced thinly
10 green olives, pitted and sliced
1-1/4 cups vegetable broth
3 tablespoons white wine
2 tablespoons lemon juice
1 tablespoon minced parsley
freshly ground salt and pepper

Place a steam basket in a large pot; add water and bring to a boil. In a bowl, place the wheat gluten, nutritional yeast, onion powder, salt and basil; mix. In a smaller bowl, whisk together broth and tahini. Stir the wet mixture into the dry. Knead and divid into 4 pieces. Roll thin and place on a large square of foil. Bring edges of foil together and fold over several times to seal flap; repeat with ends. Place packets in steamer and cook 25 minutes. Keep sealed until ready to use.

Heat some olive oil in a large skillet. Open packets and dredge in flour sprinkled with salt and pepper. Fry cutlets until brown. Remove to plate. Add garlic and first portion of lemon juice to pan; cook a couple minutes. Add olives, broth, wine and the rest of the lemon juice and cook on medium heat until the liquid starts to reduce. Add a little flour to thick sauce to desired consistency. Add salt and pepper to taste and return cutlets to the pan. Cover each cutlet with sauce and heat through. Add parsley and serve.

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