About Vegan Lemon Scallopini
If life gives you lemons, make scallopini!
Vegan Lemon Scallopini is a very simple recipe with a strong personality. The main character is, obviously, the sour taste of lemons.
In our plant-based recipe, we swopped the meat with tender seitan. The sage gives extra flavour.
This quick, easy and relatively cheap dish can easily save your meal!
In Italy, we serve it as a secondo (second course).
Origin of Scaloppini
The word scaloppina came from the French escalope that stands for sliver of meat.
Lemon Scaloppini originated from Milan. Scaloppini are nowadays prepared, with different condiments, in the whole country.
The Italian name is scaloppine al limone, whereas in English they’re either called scallopini or scaloppini.
10 Scaloppini Vegan Condiments Ideas
You can accompany your scallopini with different sauces, according to regional traditions. Here is a list of 10 yummy condiments you can try after the lemon one (or in case you don’t like lemons).
- Lemon Scallopini
- Scallopini alla Pizzaiola
- Scallopini with Mushrooms
- Scallopini with Basil Pesto
- Orange Scallopini
- Scallopini with Courgettes (zucchini) and Mint
- Scallopini with White Wine (add vegan butter and pepper)
- Scallopini with White Wine and Onion
- Zaffron Scallopini (use vegan cream)
- 4 Vegan Cheeses Scallopini
Vegan Lemon Scallopini
Equipment
- pot
- pan
- sieve/skimmer
- cutting board
- knife
- zester/fine grater (optional)
- lemon juicer (optional)
Ingredients
- 250 g seitan (8.8 oz)
- 2 untreated lemons (medium size)
- 1 l vegetable broth (33.8 fl oz)
- 60 g flour (any kind) (2.1 oz)
- salt
- black pepper
- extra vergin olive oil
- fresh sage leaves
Instructions
- In the pot, heat up the broth. Then slice the seitan and blanch it in the boling broth for 10-15 minutes. Drain the seitan but don't throw away the broth (you may need it later).
- Add the flour onto the plate and start flouring each slice of seitan, on both sides.
- Zest and squeeze the lemons, then leave them apart.
- Heat 4/5 Tbsp of oil in the pan, then add the garlic cloves (peeled) and some sage leaves (save a few for the garnish). Allow to flavour for about 1 minute.
- Now add the seitan, the lemon juice and the zest (save some of the latter for garnish). Add salt and pepper to taste and let it cook for 5-10 minutes. If needed, add some broth. The final result should be a creamy and soft seitan.
- Garnish with the remaning zest and sage leaves. Serve warm. Enjoy! 😋
Notes
In the fridge: 2-3 days in a Tupperware.
