Vegetable broth recipe with seitan cubes in a truffle oil marinade


For the broth:

  • 1 kilo mixed vegetables (e.g. leeks, carrots, cabbage, parsley, courgettes, onions, radishes, etc.)
  • 2 carrots
  • 2 courgettes

For the seitan cubes:

  • 225 g Veggie Protein Bloc – Spelt
  • 1 tbsp soy sauce
  • ½ chilli
  • 3 tbsp coconut blossom sugar (Amanprana Gula Java Brut)
  • 1 tsp fleur de sel (Amanprana)
  • 1 tsp truffle oil
  • 1 tbsp seasoning mix (Amanprana ORAC mix with chilli)

Preparation of vegetable broth recipe with seitan cubes in a truffle oil marinade

Preparing the broth:

  1. Chop all the vegetables into cubes.
  2. Set about a quarter of them aside.
  3. Cook the remaining vegetables in a hot pot for 5 minutes.
  4. Add enough water to completely cover the vegetables, and bring to the boil. Reduce the heat and simmer for 60 minutes.
  5. Remove the pot from the heat. Leave to cool.
  6. Strain the broth, then add the vegetables which were set aside earlier.

Preparing the seitan cubes:

  1. Combine the ingredients for the seitan cubes to make a delicious truffle oil marinade.
  2. Chop the seitan into uniform cubes and pour the marinade over them.
  3. Leave the seitan to marinate overnight.

Making the broth with seitan cubes:

  1. The next day, heat up the broth and pour into a bowl or mug.
  2. Fry the seitan cubes for five minutes until heated through, and serve alongside the broth in a separate dish.
  3. Add the cubes to the broth immediately before you start eating.

Tip of Stefano:

Broth and seitan, the perfect combination: low in carbohydrates and high in protein

Seitan is a perfect partner for broth. This combination makes for a delicious, low-carb, high-protein meal. And when you make the broth yourself, you can make sure that only good things go into it! When you make a broth, use a mix of vegetables, and make sure they can fully release their flavours. Onion or leek for example have tons of flavour, so try to include them when you’re making your broth. If you have some leftover vegetables from earlier in the week, these are great to add to your broth – you’ll never have to throw away vegetables again.

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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The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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