Vegan Chicken Piccata (Seitan)
Prep time
Cook time
Total time
This vegan chicken piccata is so close to the authentic dish, thanks to the seitan, made with a moist, tender inside, and perfectly crispy outside! Coated in a light, creamy lemon garlic sauce!
Recipe type: Main
Cuisine: Italian
Serves: 2-3 people
Seitan "Chicken"
  • 1 cup wheat gluten
  • ½ tbsp poultry seasoning
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp nutritional yeast
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ¾ cup water
  • ¼ cup tahini
  • 3 cups vegetable broth
  • 2 cups water
  • 3 tbsp flour
  • 2 tbsp breadcrumbs
  • ½ lb. linguine
  • 2 tbsp vegan butter or olive oil
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • ½ cup white wine or vegetable broth
  • ¼ cup lemon juice
  • ½ cup coconut cream (optional)
  • ¼ cup capers
  • ½ tsp salt
  • ½ tsp black pepper
  • ¼ cup parsley leaves, chopped
  1. Whisk together wheat gluten, poultry seasoning, onion powder, garlic powder, nutritional yeast, smoked paprika, and salt in a large bowl. Whisk together water and tahini in a separate bowl, and then add the wet ingredients to the dry ingredients. Mix together well with a wooden spoon, and then begin to knead with hands. Knead for a few minutes until a stretchy dough is formed. If it is too sticky, add a little more wheat gluten until it is easy to work with.
  2. Shape the dough into 2 or 3 "chicken breasts." Let rest while you prepare the broth.
  3. Bring the vegetable broth and water to a boil in a large pot. Place the seitan pieces in, lower heat slightly to a simmer, and cover pot. Simmer for 45 minutes, flipping the seitan pieces halfway through. Remove seitan and set aside when done.
  4. Meanwhile, cook pasta according to package directions. Drain and set aside when done.
  5. Mix flour and breadcrumbs in a shallow dish or plate. Dredge each seitan piece in flour mixture on both sides and set aside.
  6. Heat vegan butter in a large skillet over medium high heat. Sauté each breaded seitan piece for 3-5 mins on each side, until browned, and set aside.
  7. Add olive oil, garlic, and shallot to the skillet, and sauté for about 3 mins, until fragrant. Add white wine or vegetable broth and lemon juice, and cook for 5 mins, until reduced slightly. Add coconut cream if desired, and capers. Season with salt and pepper.
  8. Pour sauce mixture over pasta and seitan. Serve and enjoy!
Recipe by Zena 'n Zaatar at