Vegan Lemon Scallopini
Thin slices of seitan in a lemon sauce.
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
Storage
In the fridge: 2-3 days in a Tupperware.
In the fridge: 2-3 days in a Tupperware.