Tagliatelle with seitan scallopini. Recipe served with mushrooms, white wine and almond cream

Ingredients for tagliatelle with seitan scallopini. recipe served with mushrooms, white wine and almond cream

  • 1 Veggie Protein Bloc – Spelt
  • 50 g vegan butter
  • 1 onion
  • 300 g mushrooms
  • 125 mL vegetable stock
  • 125 mL vegan dry white wine
  • 1 packet of green tagliatelle
  • 200 mL spelt or white almond cream
  • A pinch of fleur de sel
  • A pinch of black pepper
  • 2 bay leaves
  • Olive oil (Amanprana Verde Salud)

Preparation of tagliatelle with seitan scallopini. recipe served with mushrooms, white wine and almond cream

  1. Cut the seitan into four equal pieces and sear in a generous quantity of olive oil.
  2. Add the fleur de sel and pepper and place the seitan on a plate to cool.
  3. Wipe and slice the mushrooms, and peel and slice the onion.
  4. Sauté the mushrooms and onion in a little olive oil, then deglaze with the wine.
  5. Add the vegetable stock. Stirring continuously, pour in the vegetable cream/almond cream and add the bay leaves, followed by the seitan. Cover and leave to simmer for fifteen minutes.
  6. Meanwhile, boil the tagliatelle until al dente in generously salted water, drain the pasta and serve with the sauce, seitan and mushrooms.
  7. Season as desired with a little extra fleur de sel and pepper. Bon appetit!

Tip of Stefano:

What are scallopini? Italian-style thinly-sliced meat cooked in a tasty sauce. The perfect accompaniment for pasta

Scaloppine di vitello (veal scalloppini) is an extremely popular Italian dish. It’s traditionally made from pieces of thinly-sliced meat, dipped in flour and fried in butter. In this recipe, we make a healthy variation by using seitan: a vegetarian meat substitute with a rich texture, packed with protein and low in carbohydrates.

Scallopini with a delicious mushroom, white wine and almond cream sauce

In this recipe the seitan, just as with traditional scallopini, is served with mushrooms and a sauce made from wine, cream and stock. The sauce is extremely tasty. This vegetarian recipe with seitan also uses bay leaves for extra flavour. In this recipe the scallopini is served with pasta, to really make the dish complete.

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

Fan: Sebastian Copien

Sebastian Copien

Chef & cookbook author

“For seitan it is always important for me that it is not made from gluten flour but from well-washed and organic spelt. I have bought and tried many different types of seitan and was never satisfied in terms of consistency, texture and flavour. But your spelt seitan convinced me immediately and I am just thrilled!!” sebastian-copien.de