Seitan Scallopini with Lemon Caper Artichokes
I've been really dying to make this dish for some time, and now that I am not fasting anymore, that time finally came!
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This was the first time I made seitan as well, and it came out pretty good. It did lack a little flavor on it's own - probably I could have used more Tamari in the boil, but I think next time I will season it as I'm kneading too. Overall it was not bad for my first attempt.
The lemon caper artichokes are a vegan version of an old favorite I used to make long ago, and they didn't disappoint.
The recipe assumes you have already made the seitan "steaks" . I used a total of 1 cup of vital wheat gluten flour, and made 4 pieces out of that. Then I pressed them to squeeze as much water out as possible, and shape them into a thin form. Finally, I simply pan seared them with extra virgin olive oil in a cast iron skillet, for about 2-3 minutes on each side over medium flame.
Here is how you make the lemon caper artichokes
- 1 tbsp extra virgin olive oil
- 1 tbsp non-hydrogenated vegan margarine (e.g. Earth Balance)
- 1 medium onion, cut into 1? pieces
- 1 14oz can of artichoke hearts, quartered and drained
- 2 cloves of fresh garlic, pressed or chopped
- 1bsp capers, drained
- juice of half a lemon
- 1/4 cup dry sherry (substitute any dry white wine if you don't have sherry)
- salt and pepper to taste
In a large skillet, heat olive oil over medium flame. Add onions, dash of salt, and stir fry until they begin to brown, about 5 minutes. Add artichokes and capers, and stir fry for about 2 minutes more. Add garlic, and cook until fragrant, or about 30 seconds - do not let the garlic burn! Pour sherry and lemon juice into skillet, and stir to combine and distribute. Let the liquid come to a boil, then reduce heat to low. Season to taste with additional salt and pepper as desired. Add margarine and stir well as it melts. Once margarine melts, remove skillet from heat.
Serve with fried seitan "steaks". Makes about 2-3 servings.
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Posted in Home Improvement Post Date 12/23/2016