Total time: 45 minutes || Active time: 45 minutes
Opening up my own tattered copy of Veganomicon on a Saturday night to make something special after a really rough day, I of course turn straight to the Seitan Piccata. I don’t need to read the recipe, it’s as much a natural function to me as walking and breathing. But I wanted to see exactly how it was written. Because the thing is, when I created it for Veganomicon I…well, I wasn’t as experienced at writing recipes as I am now.
That is to say: sometimes I look at the directions in older recipes and think “Holy hell, no way I’m doing all that!” As the years go on, I get, well not lazier, but let’s just say more efficient. Like any craft, recipe writing can take years to master. And so I present you with a revised Piccata. I’ve streamlined the directions a little, as well as the ingredients list, and this version is, I think, a little bit easier to accomplish on a weeknight. The changes I made were pretty basic: onions instead of shallots (since I always have them), upped the garlic (because, duh, more garlic always), upped the wine and added a little nooch for thickening. I also top with whatever fresh herbs I have on hand, and this time it was chives.
And so here’s an updated version with all of the lemony capery goodness intact! I hope that you’ll love it as much as (if not more than) the original.