Rosemary Seitan Worshipper Chicken

Drain the seitan package thoroughly and pat the seitan dry with paper towels to remove excess moisture.

Slice the seitan into 1/4-inch thick cutlets, laying them flat on a cutting board.

Heat margarine and olive oil together in a large skillet over medium-high heat until the margarine is melted and the mixture shimmers.

Combine crushed rosemary leaves, dried thyme, dried sage, and finely chopped garlic in a small bowl to create the herb blend.

Working in batches if needed, carefully place seitan cutlets into the hot skillet and sear for 3–4 minutes per side until golden brown and crispy at the edges.

Sprinkle the herb blend evenly over the seitan cutlets in the skillet, then toss gently to coat all pieces with the herb-infused oil and margarine.

Cook for 1–2 additional minutes, stirring occasionally, until the herbs are fragrant and fully incorporated.

Transfer the rosemary seitan to a serving platter and serve immediately while warm.