Ingredients

1 (8-oz) package seitan, torn into 2″ pieces or sliced into 1/4″ slices

Kosher salt

Freshly ground black pepper

1 tbsp. all-purpose flour

2 tbsp. vegan butter or extra-virgin olive oil, divided

1 medium shallot, halved and thinly sliced

2 garlic cloves, minced

1/4 cup dry white wine

1 1/2 cups low-sodium vegetable broth, divided

3 sprigs fresh thyme (optional)

1/2 lemon, washed, cut into thin rounds and quartered

2 tbsp. capers, drained

Freshly chopped parsley, for serving

Bread, pasta, or mashed potatoes, to serve

Instructions

Step 1: Place the seitan pieces in a large bowl and season with kosher salt and freshly ground black pepper. Add the all-purpose flour and toss until the seitan is completely coated.

Step 2: Heat 1 tablespoon of vegan butter or olive oil in a large skillet over medium heat. Add the seitan and cook, stirring or flipping occasionally, until golden brown on most sides, about 4 to 5 minutes. It’s okay if some dry flour remains on the seitan. Transfer the seitan onto a plate and return the skillet to medium heat.

Step 3: Add the remaining tablespoon of butter or oil to the skillet. Add the shallot and garlic and cook until fragrant, about 1 minute. Pour in the white wine and use a spoon to scrape up any brown bits from the bottom of the pan. Add 1 cup of vegetable broth and the fresh thyme, then simmer for 5 minutes.

Step 4: Stir in the lemon pieces, capers, seared seitan, and the remaining ½ cup of vegetable broth. Simmer for 2 to 3 minutes more, until the sauce thickens to the consistency of a thin gravy. Season with salt and pepper to taste, garnish with chopped parsley, and serve warm over bread, pasta, or mashed potatoes.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure your seitan alternative is gluten-free.

Try adding a splash of lemon juice at the end for an extra burst of brightness.

If you prefer a richer sauce, use vegan butter instead of olive oil for both cooking steps.

Fresh thyme adds a lovely herbal note, but you can omit it if unavailable or substitute with rosemary for a different flavor.

FAQs

Can I use another protein instead of seitan?

Yes, you can substitute with tofu, tempeh, or even lightly cooked mushrooms for a different texture while keeping the dish plant-based.

Is it necessary to use white wine in the sauce?

White wine adds depth and acidity to the sauce, but you can replace it with extra vegetable broth or a splash of white wine vinegar if you prefer to avoid alcohol.