Kind Diet Seitan Piccata with Capers over whole wheat linguine noodles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 565.4
  • Total Fat: 19.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 823.4 mg
  • Total Carbs: 68.9 g
  • Dietary Fiber: 9.0 g
  • Protein: 21.9 g

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Number of Servings: 6


    6 large pieces plain seitan (about a pound--I used Westsoy in the blue box and just broke it up into small pieces)
    Whole wheat flour for dredging (about 3/4 C)
    1/4 C olive oil
    1/2 C diced shallots
    1/2 C diced onion
    1 tsp chopped garlic
    1/4 C drained capers
    1 C dry white wine
    1/4 lemon juice
    1 C vegetable broth
    2 Tbs all-purpose flour
    4 Tbs soy margarine (Earth Balance)
    1 C chopped fresh parsley
    1/2 tsp sea salt
    1/2 tsp black pepper


Dredge the seitan in the whole wheat flour, shaking off the excess. Heat 2 Tbs olive oil over high heat in a large skillet. Add the seitan and saute until crisp and tender, about 30 seconds per side.
Transfer seitan to a plate. Heat the remaining 2 Tbs oil in the same skillet. Add the scallions, onions, garlic, and capers and saute, stirring frequently, until softened, 1-2 mins. Add the wine, and cook, stirring frequently, until reduced by half. Whisk in the lemon juice, and cook until sauce has reduced a bit more, 1-2 mins. Whisk in broth and the all-purpose flour and bring to a boil. Reduce heat and simmer for 1 min to thicken. Whisk in the margarine, parsley, salt and pepper.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CABETT3257.

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Member Ratings For This Recipe

  • I enjoyed this recipe, would make again. I used the lachesis seitan recipe posted here on sparkrecipes and it turned out nicely. Didn't have any shallots so used extra vidalia onion to make up for it but other than that I followed the recipe exactly. I served mine over brown rice and it was nice. - 1/18/12

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