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Christian Vegetarian Association Presents:
Take Heart!
Rosemary- and Hazelnut-Encrusted Seitan


1 cup hazelnuts, toasted

3 Tbsp. fresh rosemary, minced

2 cups flour

3-5 Tbsp. olive oil

1 lb. seitan cut or shredded into large chunks and marinated overnight or

1 box chicken-style White Wave Wheat Meat, available at health food stores.

Salt and pepper, to taste


• Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium bowl, add the flour, and stir to combine.

• Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture and coat completely (if the seitan does not come packaged in liquid, dip each piece in a little bit of water first). Put the seitan pieces in the oil and fry until lightly browned and crispy on both sides. Drain on paper towels.

• Serve hot with Red Wine and Shallot Gravy:

Makes 4 to 6 servings

Your question and comments are welcome

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