Rosemary Stedda Chicken

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  • 1 lb. package of "chicken-style" seitan, drained
  • 6 tablespoon soy non-hydrogenated vegan margarine
  • 2 tablespoon olive oil
  • 2 teaspoon dried rosemary leaves, crushed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • 3 cloves garlic, finely chopped


  1. Grease a 9 x 13 pan with 1 tbsp olive oil.
  2. Preheat oven to 350°F.
  3. Arrange the seitan pieces in the bottom of the dish.
  4. In a small saucepan, heat remaining olive oil and add margarine to melt.
  5. Once melted, add the garlic, rosemary, sage and thyme.
  6. Allow to simmer for a few minutes.
  7. Pour the melted margarine mixture over the seitan pieces and bake for 20 minutes, turning once.