Fondue tempura vegetables and seitan in coconut oil

Ingredients for fondue tempura vegetables and seitan in coconut oil

  • 1 courgette
  • 8 mushrooms
  • 1 aubergine
  • 1 red pepper
  • 8 green asparagus
  • Extra virgin Amanprana coconut oil
  • 1 Veggie Protein Seitan – Bloc

For the batter

  • Japanese breadcrumbs
  • 1 cup ice water
  • 1 cup flour
  • 1 egg yolk

Preparation of fondue tempura vegetables and seitan in coconut oil

  1. Cut the vegetables and the seitan into thin slices or 5 cm sticks.
  2. Make the batter: put the egg yolk in a bowl, stir it together with the water,
  3. add the flour in one movement, briefly stir to mix everything (the batter does not need to be very smooth). Do not make too much batter at once.
  4. Then dip the vegetables in the batter and then in the breadcrumbs.
  5. Deep-fry immediately on 165°C in delicious coconut oil.

Tip of Chantal:

You can also make a marvellous fondue with coconut oil, frying the vegetables in it together with pieces of seitan.

Vegetarische chef Chantal Voets met bord eten in hand

Chantal Voets

The healthy recipes of Chantal Voets are organic, vegetarian and worldly!You can still eat Burgundian with a weekday organic world cuisine! Her healthy recipes reflect a pure kitchen with lots of fruit and vegetables, without meat and fish, with a nod to ecology (not plastic!) and fair trade. . The recipes she has collected have actually emerged over many years.Whether you are a vegetarian or only occasionally eat vegetarian food: the recipes from Chantal Voets will impress you..

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What fans say about Bertyn

Fan: Attile Hildmann

Attila Hildmann

Vegan chef and fitnessmodel

When they discuss the various kinds of meat substitutes, and Attila tries the prepared seitan, he says: “Wow – that’s really good!”. Attila Hildmann also talks about the consistency of seitan: “Seitan has become extremely crispy and has a meat-like consistency. It’s amazing!”