To try-


The texture we’re looking for is firm and a bit crispy on the outside and chewy on the inside. I find that for the best texture you should let the cutlets rest after cooking for 10 minutes or so before digging in.

1 16 oz can chickpeas, drained and rinsed
1/4 cup extra virgin olive oil
1 cup vital wheat gluten
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried sage
Olive oil for pan frying

Optional ingredients:
4 cloves garlic, pressed or grated with a Microplane grater
1 teaspoon grated lemon zest

In a mixing bowl, mash the chickpeas together with the oil until no whole chickpeas are left. Use an avocado masher or a strong fork. Alternately, you can pulse the chickpeas in a food processor. We’re not making hummus here, so be careful not to puree them, just get them mashed up. You can also sneak the garlic cloves in here instead of grating them, just pulse them up before adding the chickpeas. If using a food processor, transfer to a mixing bowl when done.

Add the remaining ingredients and knead together for about 3 minutes, until strings of gluten have formed.

Preheat a large heavy-bottomed skillet over low-medium heat. Cast iron works best. If you have two pans and want to cook all the cutlets at once then go for it, otherwise you’ll be making them in two batches.

Divide the cutlet dough into 2 equal pieces. Then divide each of those pieces into 4 separate pieces (so you’ll have 8 all together). To form cutlets, knead each piece in your hand for a few moments and then flatten and stretch each one into a roughly 6 by 4 inch rectangular cutlet shape. The easiest way to do this is to form a rectangle shape in your hands and then place the cutlets on a clean surface to flatten and stretch them.

Add a moderately thin layer of olive oil to the bottom of the pan. Place the cutlets in the pan and cook on each side for 6 to 7 minutes. Add more oil, if needed, when you flip the cutlets. They’re ready when lightly browned and firm to the touch. I’ve found that they cook more thoroughly if I cover the pan in between flips. I also use my spatula to press down on them while they’re cooking, that way they cook more evenly.

Now let them rest for a bit and you’re done!

Vegan Chicken-Style Seitan Cutlets
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

The BEST Vegan Seitan Cutlets. Delicious vegan chicken-style seitan cutlets that can be used in a variety of dishes.

Course: Main Course
Servings4 people
  • 1 cup vital wheat gluten
  • 2 tablespoons nutritional yeast
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 3/4 cup vegetable broth
  • 3/4 cup flour
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon black pepper
  • 3/4 cup almond milk (or other non-dairy milk)
Additional Ingredients
  • 1 cup Italian seasoned breadcrumbs (plus extra if needed)
  • 1 cup vegetable oil
Simple Lemon Olive Oil Sauce (optional)
  • 3/4 cup lemon juice
  • 1/3 cup olive oil
  • 1/3 cup vegan parmesan cheese
  1. Preheat oven to 350F. Grease a baking sheet and set aside.

  2. Combine Seitan ingredients in a medium-bowl. Using a large spoon, mix until combined. Once combined, knead with your hands for a minute to form an elastic dough.

  3. Separate dough into 8 roughly-equal sized pieces. Flatten each piece of dough between your hands to form a cutlet shape. Place evenly on the baking sheet and bake in pre-heated oven for 15 minutes, flipping halfway through. Let cool slightly.

  4. Add your batter ingredients in a medium-sized bowl and mix into a thick liquid.  Fill a separate, shallower bowl, with Italian breadcrumbs.

  5. In a large skillet, heat 1 cup vegetable oil on medium-high heat. Make sure the oil has heated up enough before adding cutlets. Be careful because hot oil can splash.

  6. One at a time, dip a Seitan cutlet in the batter. Shake off excess batter. Then dip the cutlet into the breadcrumbs, coating each side evenly. Then, place the cutlet into the hot oil.

  7. Brown each side evenly, carefully checking and flipping, about 3-5 minutes on each side — but this really depends on how hot your oil is. Use your judgment. While one cutlet starts cooking, you can batter and breadcrumb the next cutlet and place it into the pan. Don’t overcrowd the pan, we capped the pan at 4 cutlets.

  8. When each cutlet is done, place it on a paper-towel lined plate to drain excess oil. Use in Seitan Cutlet recipe of your choosing ?

Simple Lemon Olive Oil Sauce (optional)
  1. Add all ingredients to a medium-sized bowl and whisk until combined. Serve over pasta.