Seitan skewer in hazelnut batter

Ingredients for seitan skewer in hazelnut batter

  • 200g Veggie Protein Seitan
  • 1 tablespoon soya sauce
  • 100g parsnip
  • 100g pumpkin flesh
  • 100g buckwheat flour
  • 2dl water
  • 60g hazelnuts
  • Salt and pepper
  • Coconutoil for frying, Kokovita

Preparation of seitan skewer in hazelnut batter

  1. Slice the seitan into cubes and drizzle the soya sauce over them. Season with pepper and stir in the seitan.
  2. Peel the parsnip and pumpkin and cut into cubes.
  3. Make 4 skewers by alternating the seitan, parsnip and pumpkin cubes.
  4. Mix the buckwheat flour with the water, salt and pepper.
  5. Finely grind the hazelnuts and mix them into the buckwheat batter.
  6. Preheat the frying oil to 170°C.
  7. Baste the skewers with the mixture so that they are nicely coated on all sides.
  8. Place the basket in the chip pan and put the skewers straight into the frying oil. Fry the skewers until they are golden brown.

Tip of Miki Duerinck:

Recipe by Miki Duerinck & Kristin Leybaert « Veggie voor starters »

Miki Duerinck en Kristin Leybaert

Miki Duerinck en Kristin Leybaert

Miki Duerinck and Kristin Leybaert started off by opening a restaurant where they gained a large amount of experience in vegetarian cooking. After that they set up the Vegetarische Kookstudio (Vegetarian Cooking Studio), hosted workshops and offered catering services and celebratory meals. Together they also penned a number of books, including Donderdag Veggiedag (Thursday is Veggie Day), Veggie voor starters (Vegetarianism for Starters) and Veggie burgers, balletjes en broodbeleg (Vegetarian Burgers, Balls and Sandwich Fillers).

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What fans say about Bertyn

Magdalena Troch and Rudy Van Damme

'pure food for children foundation' and authors of the book "Gezond groeien"(Healthy growth)

Only purchase authentically made seitan, avoid the stuff that is made from wheat gluten. With seitan our planet is less polluted, there is less cruelty to animals and more respect for life on earth and the balance of nature is retained.