Rosemary and Hazelnut-Encrusted Seitan 1 cup toasted hazelnuts 3 Tbsp. minced rosemary 2 cups whole wheat pastry flour 1/2 tsp. salt 1/4 tsp. pepper 3-5 Tbsp. olive oil 1 lb. seitan chunks Place the hazelnuts and rosemary in a food processor and blend until fine. Transfer to a medium-sized bowl and add the flour, salt, and pepper, stirring to combine. Heat the olive oil in a large skillet over medium heat. Dip the seitan chunks in the hazelnut mixture, coating completely. Place in the oil and fry until lightly browned and crispy. Drain on paper towels. Back to Menu