Vegan Chicken Piccata
Vegan Chicken Piccata uses slices of homemade seitan to recreate the classic flavors of this beloved dish. It's so delicious that even the non-vegans in your life will fall in love!
Ingredients
- 1 pound homemade or purchased seitan (cut into thin cutlets)
- 1 1/2 cups flour
- 1/2 cup aquafaba (liquid drained from a can of chickpeas)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 1/2 cups Panko or regular breadcrumbs
- 2 tablespoons olive oil (divided)
- 1 small red onion (thinly sliced)
- 4 cloves garlic (minced)
- 1 tablespoon flour
- 1 cup vegetable stock
- 2 tablespoons lemon juice
- 2 tablespoons capers
- Additional salt and pepper (to taste)
Instructions
- Dredge the slices of seitan in flour.
- Warm a tablespoon of olive oil in a large skillet over medium heat.
- Combine aquafaba with salt, pepper and garlic powder in a deep dish or bowl. Dip each flour-coated piece of aquafaba mixture and then cover both sides with breadcrumbs.
- Cook breaded slices of seitan in warmed skillet about 2 - 3 minutes per side, until golden brown and crispy.
- Set aside cooked slices and keep warm.
- Add remaining olive oil to skillet, stir in sliced red onion, and cook for 2 minutes.
- Add minced garlic and cook an additional 3 minutes.
- Sprinkle 1 tablespoon flour into skillet and cook until golden, about 3 minutes, stirring constantly.
- Slowly stir in the vegetable stock and cook until thickened, about 5 minutes.
- Add lemon juice and capers to skillet. Season to taste with additional salt and pepper. Stir to combine.
- Spoon sauce over cooked seitan. Serve and enjoy!
Notes
- Prep the seitan assembly line style to make it easier.
- If you're a fan of capers, feel free to add more.
- If you have a smaller skillet or a large number of seitan slices, transfer the cooked slices to a cookie sheet and keep warm in a 200 degree oven.