Vegetarian roast recipe made from seitan with a tempura herb crust

Ingredients for vegetarian roast recipe made from seitan with a tempura herb crust

For the tempura:

Preparation of vegetarian roast recipe made from seitan with a tempura herb crust

  1. Make a stiff tempura batter with the cornmeal, wheat flour, fleur de sel, pepper, seasoning mix and cold water.
  2. Heat a generous quantity of coconut oil in a frying pan.
  3. Cut diamond-shaped grooves into one side of the seitan.
  4. Press this side into the tempura batter, then immediately dip that side into the hot oil (hold the block tightly so you don’t drop the whole thing in the oil).
  5. Continue to deep fry the seitan until the tempura starts to turn brown.
  6. Repeat the steps until you have a 2 to 3 cm crust on that part of the seitan.
  7. Season the roast with fleur de sel and pepper and place each of the uncooked sides in the oil to sear in turn.
  8. Peel the onions and wash the carrots and leek. Cut into cubes.
  9. Place the roast in an ovenproof dish with the cubed vegetables and bake at 180°C for 15 minutes.
  10. Turn the oven to grill and cook for a further 5 to 10 minutes to brown the crust.
  11. If your oven doesn’t have a grill function, sprinkle a little sugar over the top to make a caramelised crust.
  12. Serve with classic red cabbage, potatoes and vegan gravy, or whatever takes your fancy. Bon appetit!

Tip of Stefano:

Making a roast. Vegetarian roast – a delicious alternative

Is it really Christmas without a turkey or rabbit? Of course it is, and there are plenty of options to replace the classic dishes which are traditionally served during the holidays. If you’re a vegetarian, you probably have to be a bit more creative, but there are plenty of possibilities out there. Try this delicious vegetarian roast – you can be sure that it will appeal to everyone at the table.

Tempura makes a delicious crust on this vegetarian roast

The crust on the seitan, made with delicious seasoning mix, is fantastic if you caramelise it a bit in the oven, or you can put it under the grill to get an extra crispy crust on your seitan roast. Of course, you can add different herbs and flavours to your tempura crust. For instance, you could add some dried garlic or rosemary, or a few crushed peppercorns for extra zing.

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