Lemon – Rosemary No-Chicken Cutlets

Juicy and tender no-chicken seitan with lots of lemon & rosemary flavour.

Go from thinking “what’s-for-dinner?” to “an easy peasy meal” with this delicious lemon – rosemary no-chicken recipe.

And there are lots of reasons why…

To start with, they’re super delicious. The combination of moist and tender seitan cutlets, bright, fresh lemon and fragrant rosemary is out of this world.

Next, the seitan is super easy to prep. Although you can make the most wonderful creations with gluten, I often go for the stress-free options. No fuss, a minimum of ingredients, no high tech kitchen tools… This is the easiest recipe you’ll find. But with 100% flavour! Trying to get food on the table on a busy weeknight is hard enough without a recipe with a million steps. I love this recipe for being so simple!

You can even make the no-chicken cutlets the night before and marinate them overnight. Your dinner will be on the table in no time.

There’s one more step that adds tons of flavour. Drizzle the no-chicken cutlets with extra-virgin olive oil, a squeeze of lemon juice and a bit more chopped rosemary just after grilling. It takes the seitan to the next level and keeps it moist and tender, pure perfection.

For all these reasons, you are going to love this easy tasty meal!

The lemon – rosemary seitan cutlets have a rich, refreshing and complex flavour. You don’t even need a sauce and can pair it with any side you want for any occasion. The cutlets are awesome for making sandwiches too!

If you like our easy seitan recipes, be sure to check out our index page.

My favourite way to enjoy these lemon – rosemary no-chicken is super simple. I just serve ‘em with a side of lettuce, tomatoes, cucumber & avocado and maybe a sprinkle of crumbled vegan feta. A drizzle of extra-virgin olive oil, a few lemon wedges and a sprinkle of fleurde sel are the final touch. It makes a super delish and healthy meal, which is amazingly satisfying and low on the calories.

Or try this lemon – rosemary seitan salad with caramelized corn & peaches, avocado + a tangy dressing. It makes an awesome barbeque meal!

These no-chicken lemon – rosemary cutlets are seriously so goooooood!

Squeeze the day!

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Lemon – Rosemary No-Chicken Cutlets

vegan, nut free



For the seitan cutlets:

Wet ingredients:

⅓ + ¼ cup water

1 medium sweet onion / ½ cup, chopped

3 cloves garlic, chopped

1 tbsp olive oil

1 tbsp soy sauce

Dry ingredients:

1 cup vital wheat gluten

¼ cup chickpea flour

¼ cup nutritional yeast

Zeste of 1 lemon

1 tbsp finely chopped rosemary (fresh)

¾ tsp chicken seasoning

½ tsp coriander powder

¼ tsp cumin powder

¼ – ½ tsp salt (depending on the saltiness of the chicken seasoning)

For the marinade:

Juice of 1 lemon

2 tbsp olive oil

1 tsp agave

1 sprig of rosemary, finely chopped

Pepper & salt, to taste


Extra-virgin olive oil

Freshly squeezed lemon juice + lemon zeste

Chopped rosemary



For the seitan cutlets:

Combine vital wheat gluten, chickpea flour, nutritional yeast and spices in a bowl. Mix or blend the wet ingredients. Combine wet and dry ingredients and quickly knead for one minute.

Divide the dough into 4 equal parts, shape the dough into cutlets (using your hands or a potato masher). Wrap into aluminium foil.

Place the cutlets in a steamer and steam for 30 minutes. Carefully unwrap the cutlets.

Marinate the no chicken for at least on hour up to 4 hours, turning them regularly.

Grill (or fry) the no chicken until golden on both sides. Using a sharp knife, slice the no chicken.

Drizzle the seitan cutlets with some extra-virgin olive oil, a squeeze of lemon juice and and a sprinkle of lemon zeste and chopped rosemary.

For the marinade:

Mix the ingredients for the marinade. Season to taste with salt and pepper.



Don’t like rosemary? Use fresh thyme instead.

Like spicy food? Sprinkle the cutlets with chilli flakes when serving up to add some spice and crunch.

© 2019, Chillies for Chocolate. All rights reserved.

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