Seitan piccata

One of my favorite dishes at Candle 79 is seitan piccata. It just so happens, you can get the recipe online!
http://www.vegetariantimes.com/recipes/10634

So tonight, I decided we would try to eat seitan with piccata sauce on it. I used a basic seitan recipe from Mark Bittman's cookbook, How to Cook Everything Vegetarian. I added 3 tablespoons of nutritional yeast and an extra sprinkling of salt. I followed everything else exactly. Looking back, I could have done without the extra salt. I don't know what I was thinking when I did it. Anyways, the seitan came out a bit on the salty side, though you could taste it being too salty once you eat it with the piccata sauce. As far as seitan-making adventures, this came out the most tender and the least chewy in texture, though still on the chewy side. Maybe next time, I'll simmer it for an extra 15 to 20 minutes.

As for the piccata sauce, I didn't have all the ingredients on hand so I made do without the capers. I also substituted yellow onion for the shallots, used concentrated lemon juice and dried parsley. I also didn't bother measuring much and just tasted it as I went along. Still, it came out good enough that my hubby complimented me on it so in the end, it's all good!

Anyways, it turned out pretty tasty overall. We had some potato medallions on the side, which was also eaten with the sauce. Going forward, I'll have to keep finding ways to improve the texture of my seitan.