Chef Serge Restiau cooks seitan for ‘Brigitte Bardot’ crew.

Bertyn chef Serge Restiau cooks seitan Teriyaki for ‘Brigitte Bardot’ crew. Sea Shepherd and Bertyn Seitan join forces to protect the oceans and their sea life.

Sea Shepherd ship ‘Brigitte Bardot’ visits Antwerp (MAS museum)

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Bertyn cooks seitan Teriyaki for ‘Brigitte Bardot’ crew

The crew of the ‘Brigitte Bardot’ consists of an average of 10 volunteers. On board only vegan food is consumed. No meat, no fish, no eggs, no dairy, no honey. Out of respect for animals and the eco-system. To give these volunteers of the ‘Brigitte Bardot’ a treat, seitan chef Serge Restiau from Bertyn prepared lunch for Sea Shepherd under the motto: let food be your medicine. From now on, the chef of the ‘Brigitte Bardot’ will cook with extra virgin coconut oil and Amanprana olive oil, use Gula Java (palm sugar from Java) as a sweetener, and drink lovely organic wine and Gula Java Cocoa (a tasty sports drink) and the crew will enjoy Bertyn Seitan.

Sea Shepherd Conservation Society

The Sea Shepherd Conservation Society is a worldwide independent organisation for the protection of the oceans and sea life for future generations, founded in 1977. To help enforce regulations and protect the oceans and sea life, Sea Shepherd takes direct action in the field. Its current fleet comprises five ships, including the super fast ‘Brigitte Bardot’.

Organic and vegetarian are the future for man and the eco-system

Bertyn is a small company with great ambitions, because organic and vegetarian products are the future. Both for human health and for all animals and eco-systems. Bertyn calls for attention to the oceans. Let us not be blinded by our own short-term interests. Let us make sure our children will be able to enjoy the oceans and a healthy eco-system. ’Leave us a flower and some grass that is still green. Forget just for once how much money a million is’: Louis Neefs. Fish die in the sea, poisoned; the sand on the beaches is polluted with plastic and oil. Whales are driven ashore by sonar rays produced by humans looking for oil, gas or fish, and by military exercises.

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.

view our recipes

Seitan recipe suggestions

chicory gratin with seitan

Chicory gratin with seitan

Recipe suitable for: 4 people | Difficulty: Average | Preparation time: 10 minutes | Preparation time: 15 minutes | Total preparation: 25 minutes |

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Frisse vegan paté van seitan met bieslook en liquid smoke

Fresh vegan seitan pâté with chives and liquid smoke

Recipe suitable for: 25 portions | Difficulty: Average | Preparation time: 15 minutes | Total preparation: 15 minutes |Type: Lunch, Side dish, Bread topping

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Cannelloni met gehakt van seitan en vegan kaassaus

Italian cannelloni recipe with seitan mince, chanterelles and vegan cheese sauce

Recipe suitable for: 4 people | Difficulty: Average | Preparation time: 40 minutes | Preparation time: 20 minutes | waiting time: 140 minutes | Total preparation: 200 minutes |Type: Main dish, Pasta

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”