Vegetarian saté of seitan with peanut sauce

Ingredients for vegetarian saté of seitan with peanut sauce

For the vegetarian saté:

For the peanut sauce:

Preparation of vegetarian saté of seitan with peanut sauce

Vegetarian saté:

  1. Break the Veggie Protein Seitan – Spelt Bloc into pieces to produce a more chicken-like texture and thread these pieces onto a stick.
  2. Grill the satays in a grill pan with a little coconut oil, until they turn golden brown.

Peanut sauce:

  1. Chop the shallots and garlic finely and simmer them in a pan with a little coconut oil.
  2. Add the peanuts and cook until lightly browned.
  3. Add the coconut milk or water, the diced chilli peppers, the coconut blossom sugar and the Ketjap manis soya sauce.
  4. Mix everything together to obtain a smooth sauce, adding more water if necessary.

Tip of Chantal:

Saté is originally an Indonesian and Malaysian dish that consists of several pieces of roasted meat on a thin wooden skewer. With this recipe we replace the meat with protein-rich and low-carbohydrate 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

Mirjam van Maanen


“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”