If seitan is new to you, let me explain.
Seitan is a high-protein plant-based protein made from cooked gluten. If you have a gluten intolerance or celiac, you can substitute tofu for this ingredient. If you haven't tried it, and you don't have those insensitivities, give this dish a shot.
Piccata dishes are usually proteins first dredged in flour (I figured seitan covers that with it's high-gluten content) and are cooked in lemon juice, butter and capers. I swapped fresh herbs for capers but that's the fun of creating your own recipe!
Sauté 1 minced shallot and 2 cloves of minced garlic on medium heat in a generous amount of extra virgin olive oil. Once they are caramelized, add 4 servings of sliced seitan. You should be able to find it at Whole Foods or your local health market. Cook everything together for 2 minutes, flip the seitan and cook another minute.
Add 2.5 TBSP salted vegan butter and 1/4 cup of a nice wine. Note: when you cook with wine, always cook with one you'd drink in a glass. If it isn't good enough to drink, it isn't good enough to use when you cook. Cook for 2 more minutes and add the juice of half a lemon, 3 TBSP of parsley and 2 TBSP of chives. Simmer until the seitan is a nice golden brown and serve with the other half a lemon in case you or your guests want some more drizzled on top. I enjoyed it as is, but it would be delicious on a bed of brown rice or with some fingerling potatoes cooked in the same sauce.