Casserole of seitan, baby aubergine, potato and cream

Ingredients for casserole of seitan, baby aubergine, potato and cream

Preparation of casserole of seitan, baby aubergine, potato and cream

  1. Peel and cook the potatoes, then let them cool and slice them.
  2. Puree the cashew nuts together with the water, paprika powder, a dash of salt and pepper, the vegetable bouillon and the Gula Java Brut in a mixer at its highest setting.
  3. It must be creamy but fluid. Season with the herb mix.
  4. Preheat the oven to 250 °C.
  5. Remove the steaks from the packaging, let excess liquid drip off, place in an oven-proof dish, drizzle with walnut oil and scatter the herb mix, salt and pepper over.
  6. Using a peeler, cut the baby aubergines into 2 mm thick slices and layer on top of the seitan – a layer of aubergine, a layer of potatoes, some sauce, more aubergine, and so on.
  7. Finish off with a layer of sauce and bake in the oven for around 30-35 minutes. Serve hot. Bon appétit!

Tip of Stefano:

The baby aubergine is just as healthy as its big brother and perfect in a casserole

Baby aubergine can be prepared and eaten just like the bigger ones, and they share the same healthy characteristics – you just need a little more of them. And the baby aubergine is great fun in a dish as you can use it very creatively. Use 6 baby aubergines for every two large ones.

Aubergine is a healthy vegetable packed with antioxidants and fibre

What is an aubergine anyway? An aubergine is a purple fruit with white/light green flesh. It is eaten as a vegetable and although it does not have a particularly pronounced flavour, it is still very tasty and slightly bitter and combines perfectly with other ingredients. The aubergine is a healthy vegetable and is full of fibre, making it good for your bowel movements. The aubergine is also full of minerals, magnesium, vitamin B9 and the antioxidant, anthocyanin. Aubergine must never be eaten raw, as it contains solanine, which can cause stomach and intestinal problems. This recipe uses baby aubergines, and combined with seitan, vegan cream and potatoes, they create a perfect casserole that is packed with flavour.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Barbara Simonsohn

Reiki-Master and Author of many health books

Bertyn Seitan is by far the most delicious one I ever tasted! Congratulations!