Vegan “Chicken” Piccata with Roasted Rainbow Potatoes

December 23, 2021

It's tricky business recreating the tastes and textures of animal meat, especially the distinct, shreddable consistency of chicken. Enter: seitan. Coveted for its impressive meaty qualities, seitan is nothing more than wheat flour that's been rinsed to leave behind a glutinous aftermath that's high in protein and truly chickeny in both flavor and feel. Paired with the lemony, piquant flavors characteristic of piccata sauce, this dish demonstrates the incredible versatility of plant-based ingredients, making it the perfect addition to your dinnertime rotation. 


Serves 3



For vegan "chicken":

1 package Blackbird Seitan

¼ cup flour Local Roots all-purpose flour, plus more

¼ cup water

1 Tbsp. Local Roots unsalted butter

1 Tbsp. lemon juice

1 Tbsp. capers, strained

Olive oil

White wine

Salt and freshly ground black pepper to taste


For roasted rainbow potatoes:

1 pound Local Roots rainbow potatoes

Baking soda

Olive oil

Salt and freshly ground black pepper to taste



1. Preheat oven to 400 degrees and line a large sheet pan with aluminum foil or a Silpat.

2. Clean and cut potatoes into quarters.

3. Bring a pot of water to boil and add a pinch of baking soda and salt. (This makes your water alkaline for crispier potatoes.) Cook until a fork easily pierces potatoes.

4. Strain potatoes and add to pan with a drizzle of olive oil and a sprinkle of salt and pepper.

5. Cook for 30 minutes, flipping at the 15-minute mark. Start chicken piccata at this half way point.

6. Preheat a non-stick saucepan to medium and drizzle with olive oil.

7. Mix ¼ cup flour, ¼ water, a dash of salt and pepper, to make a smooth paste.

8. Divide seitan into three sections. If using a scale each portion will be 2.5 oz. Dip in flour and water paste and squeeze into 3 uniform cutlet pieces.

9. Add a handful of flour to a plate and dip seitan cutlets. Cover all wet spots with flour, sprinkling extra flour to fully cover it. Finish by delicately shaking off excess flour.

10. On medium, melt ½ Tbsp. of butter then add cutlets. Cook until golden brown on each side.

11. Remove from pan and place on a paper towel lined plate to absorb excess oil.

12. To the pan, add a drizzle of olive oil, ½ tablespoon of butter, capers, lemon juice, and a splash of wine and water. Whisk in a sprinkle of extra flour to thicken your sauce.

13. Add cutlets back to the pan. Tilt your pan and spoon extra sauce on the cutlets. Taste and add salt and pepper. Add extra wine or lemon depending on flavor preferences.

14. Serve on with roasted potatoes and enjoy!


This recipe was created by Local Roots recipe contributor Molly Alexander // @veganish.molly.

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