• 2 blocks of seitan
  • 1 cup whole wheat flour
  • 1/4 cup bread crumbs
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon mustard

For the sauce:

  • 1/2 l. vegetable stock
  • 6 cloves garlic
  • Juice of 2 lemons
  • 1 glass white wine
  • 1 tablespoon yeast
  • 4 capers
  • 1 teaspoon corn flour
  • 1 tablespoon olive oil
  • 1 tablespoon salt

For creamy spinach:

  • 4 handfulls of spinach
  • 3 cloves garlic
  • 1 onion
  • 10 large or 15 small mushrooms
  • 1/2 cup vegetable stock
  • 1/2 package of smoked tofu
  • 1/2 packet of white tofu
  • 2 tablespoons yeast
  • 1 tablespoon of mineral water
  • 1 tablespoon olive oil
  • 1 tablespoon salt and pepper

Creamy Spinach:

  1. Blend the tofu and yeast, adding water gradually until you have a smooth and creamy texture.
  2. Saute garlic and onions. When they begin to brown, add the mushrooms and continue frying till they take on a little color. Add the spinach and vegetable stock to the pot and let it reduce slowly until little liquid remains. Add the tofu cream, cover the pot and simmer over a low heat. Add salt and pepper.


  1. Saute the garlic in oil in small saucepan until lightly browned. Add the white wine and allow reduce by half. Add the vegetable broth, lemon, capers, yeast, corn flour and salt and simmer until it begins to thicken.


  1. Heat vegetable oil in a frying pan. Cut the seitan into slices.
  2. Mix the flour, herbs, bread and salt in a bowl. In another bowl, add 2 cups of water and mustard, mixing until smooth.
  3. With the help of two forks, pass the seitan through the flour and then through the liquid mixture. Do this twice for each slice. Fry until golden brown. Dry on a paper towel to remove excess oil.
  4. Serving:
  5. Serve the spinach in the middle of the plate, top with seitan slices and add the piccata sauce. Decorate with lemon slices.
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