Veggie & Bio Snack – Bitterballen – Vegetable Snack – Catering packaging – Label

Videos

The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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Inspiration for cooking with seitan of Bertyn

Organic seitan from Bertyn is easy to use in vegetarian dishes. In classic dishes you can use seitan as a meat substitute. A meat substitute without cholesterol, with more protein than meat or fish and low in fat. Ideal on your veggie day. On this website you will find a lot of recipes for seitan.

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Seitan recipe suggestions

Baba Ganoush soup

Baba Ganoush soup with aubergine and fried seitan

Recipe suitable for: 4 people | Difficulty: Average | Preparation time: 20 minutes | Preparation time: 10 minutes | waiting time: 40 minutes | Total preparation: 70 minutes |Type: Appetizer, Lunch, Soup

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recipe for homemade seitan burgers with beetroot juice

Homemade seitan burgers with beetroot juice

Recipe suitable for: 3 people | Difficulty: Easy | Preparation time: 1 minutes | Preparation time: 5 minutes | Total preparation: 6 minutes |Type: Lunch, Main dish, Hamburger

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Quick homemade high-protein, low-carb sausages for pizza toppings

Homemade protein-rich sausage to go with sauerkraut and mashed potatoes

Recipe suitable for: 3 pieces | Difficulty: Easy | Preparation time: 1 minutes | Preparation time: 10 minutes | Total preparation: 11 minutes |Type: Main dish, Meat substitute

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What fans say about Bertyn

Claudia Hirschberger

Blogger

“I often use seitan when I dice it so that it resembles diced meet. Dishes such as ´Seitan Stroganoff´ and ´Züri Seitan-Geschnätzi´ all gain from the firm texture and from the slightly sweet taste of the seitan”

“The soya sauce has a very distinct taste, in which the product is mostly offered already marinated. To me this taste forms a harmonious combination with other ingredients. I rinse the seitan well before using it, so that the aroma does not dominate and I add salt sparingly”