Vegan pasta recipe with seitan, onion and white wine sauce, and yeast flakes for a cheese flavour.

Ingredients for vegan pasta recipe with seitan, onion and white wine sauce, and yeast flakes for a cheese flavour.

  • 500 g Pasta
  • Teriyaki Protein Tops
  • 2 Cloves of garlic
  • 1 Large onion
  • 200 mL White wine (choose vegan white wine)
  • 1 pinch Fleur de sel (Khoisan fleur de sel)
  • 1 pinch Black pepper
  • ½ tsp Seasoning (Amanprana ORAC Botanico mix, spicy)
  • 3 tbsp Olive oil (Amanprana Verde Salud)
  • 2 tbsp Sunflower seeds
  • 1 tbsp Yeast flakes

Preparation of vegan pasta recipe with seitan, onion and white wine sauce, and yeast flakes for a cheese flavour.

  1. Place sunflower seeds and yeast flakes in a 2:1 ratio in a blender.
  2. Add one large pinch each of fleur de sel and pepper and combine until you have vegan cheese, ready for sprinkling.
  3. Boil the pasta in a large quantity of salted water until ‘al dente’. Peel the garlic and onion and chop finely.
  4. Heat 2-3 tablespoons of olive oil in a frying pan and fry the garlic and onion over a high heat until golden brown.
  5. Add the seitan and sear briefly.
  6. Deglaze the pan with the white wine and simmer for a few minutes.
  7. Remove the mixture from the heat and flavour with fleur de sel, black pepper and the seasoning mix.
  8. Pour the seitan and onion sauce over the pasta and sprinkle the yeast flake and sunflower seed mixture over the top.
  9. Serve immediately. Bon appetit!

Tip of Stefano:

Making tasty vegan pasta with yeast flakes instead of cheese

When you’re a vegan, there are many recipes you can’t eat. But well-known recipes are often yummy when prepared in a vegan way, and there are also plenty of delicious alternatives out there. This recipe is a great example. The meat in this pasta recipe has been replaced with delicious seitan. Just as yummy, and much healthier. The parmesan cheese which is often sprinkled over pasta is replaced with vegan cheese alternatives: sunflower seeds and yeast flakes. Mixing these together in a blender gives you a similar texture, as well as a similar flavour. Delicious. This tasty vegan pasta recipe couldn’t be easier. Enjoy!

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

Marie Rameaux

Caterer La Boucherie Végétale in Toulouse, France

“Seitan is happiness”