Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Seitan Scaloppine with Rosemary and Olives

Meat - Cow - -

INGREDIENTS

4 seitan veal cutlets, cut in half crosswise and then horizontally to make 'scallops'
1/4 cup flour
1-2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon rosemary
1/2 cup white wine
1 cup vegetable stock
1 cup diced ripe plum tomatoes
16 black calamata olives, pitted
Grated zest of 1 lemon
1-2 tablespoons fresh lemon juice
1-2 tablespoons freshly ground black pepper

METHOD

Dredge the 'scallops' in the flour. In a heavy non-stick skillet, heat the olive oil over medium high heat. Brown the 'scallops' in the hot oil. Add the garlic and rosemary and stir-fry for a minute. Add the wine and stir until it thickens a bit.

Now add the stock, tomatoes, olives and lemon zest. Keep stirring over high heat until a nice sauce forms. Add the lemon juice and salt and pepper to taste. Serve immediately.

NOTES

From 'Nonna's Italian Kitchen', by Bryanna Clark Grogan.

[post a new comment]

[Reply] - [link] - Pretty Good! - [melanie] - 2007/06/28 - 11:29

I made this last night for dinner. I used a chicken seitan which was packaged in a similar container as most tofu comes in. So it wasn't filets - just kind of already in "chunks" - but it worked out. I followed the recipe exactly, but found it to be a bit too tart - added a tablespoon or two of Earth Balance margarine - gave it a nice contrast, lemon-buttery creamy. I served this over whole wheat spiral pasta and with a simple salad on the side. Very good!! I'll make it again!