Seitan Piccata

• 6 seitan cutlets (about 1 1/2 pounds; see recipe below)
• Whole wheat flour, for dredging
• 6 tablespoons extra-virgin olive oil
• 1/4 cup minced shallots
• 1/4 cup finely sliced leek, white and pale green parts
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon unbleached all-purpose flour
• 3/4 cup white wine
• 1/4 cup capers, drained
• 2 cups vegetable stock or water
• 1 bay leaf
• 1 tablespoon minced fresh flat-leaf parsley, plus 1/4 cup chopped fresh flat-leaf parsley for garnish (optional)
• 1 teaspoon minced fresh thyme leaves
• 18 teaspoon ground turmeric
• 1/4 cup freshly squeezed lemon juice
• Caper berries, for garnish
• 1 lemon, thinly sliced, for garnish (optional)
• 7 cups unbleached bread flour
• 3 cups whole wheat bread flour
• 4 1/2 cups water
• 1 1/2 teaspoons sea salt
• 8 cups vegetable stock or water
• 1/4 cup tamari
• 1 piece of kombu
• 1 piece of wakame

1. Dredge the cutlets in the whole wheat flour, shaking off any excess.
2. Heat 2 tablespoons of the olive oil in a large saute pan over high heat.
3. Add the cutlets and cook until crisp and golden brown, 1 to 2 minutes per side.
4. Place the cutlets on individual plates or a platter.
5. Heat the remaining 4 tablespoons of olive oil in another saute pan over medium heat.
6. Add the shallots, leek, salt and pepper and saute until soft and translucent, 5 to 7 minutes.
7. Add the all-purpose flour and cook for 2 minutes, stirring constantly, to make a roux.
8. Add the wine to deglaze the pan and stir well to incorporate the flour.
9. Add the capers, stock, bay leaf, minced parsley, thyme, turmeric and lemon juice and cook over medium heat until the sauce becomes slightly glossy, about 10 minutes.
10. Spoon the sauce onto serving plates, and place the cutlets atop the sauce.
11. Garnish with the caper berries and the optional chopped parsley and lemon slices.
12. Serve at once.

cutlets, flour, extravirgin olive oil, shallots, salt, freshly ground pepper, flour, white wine, capers, vegetable stock, bay leaf, parsley, thyme, ground turmeric, freshly squeezed lemon juice, caper, lemon, flour, whole wheat bread flour, water, salt, vegetable stock, tamari, kombu, wakame

Taken from cooking.nytimes.com/recipes/1015388 (may not work)