Vegetarian seitan carpaccio with soy sauce and wasabi marinade

Ingredients for vegetarian seitan carpaccio with soy sauce and wasabi marinade

Preparation of vegetarian seitan carpaccio with soy sauce and wasabi marinade

  1. Cut the seitan into wafer-thin slices with a meat slicer or a sharp knife and arrange these on four plates.
  2. Add fleur de sel and pepper and drizzle a little lemon juice over the slices.
  3. Coarsely chop the parsley and use to garnish the plates.
  4. Combine the olive oil, walnut oil, seasoning mix, soy sauce, wasabi, fleur de sel, pepper and white wine to make a marinade.
  5. Pour generously over the seitan and flat leaf parsley and serve immediately, while the seitan is still cold. Bon appetit!

Tip of Stefano:

Vegetarian carpaccio recipe as an alternative to the classic Italian starter.

Carpaccio is a classic Italian entrée which has become so popular that it is now a regular feature on restaurant menus throughout Europe. Although wafer-thin slices of beef fillets normally form the base of a dish of carpaccio, we wanted to offer a nicer, healthier alternative. Vegetarians and vegans are always looking for recipes which meet their need to put a varied, but more importantly tasty meal on the table. This recipe for vegetarian carpaccio made from seitan is the perfect entrée.

The possibilities for vegetarian carpaccio

You can of course make vegetarian carpaccio in many different ways: using portobello mushrooms, tomatoes, aubergines, courgettes or beetroot. In principle, the possibilities are endless. What makes seitan so suitable is that seitan is high in protein but low in carbohydrates. And don’t forget that it’s super tasty and easy to make!

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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

6outta7

Vegan food blogger

“Seitan is great, I love it. Seitan (pronounced say-tan) is one of the most versatile faux-meat products you’ll ever experience.”

“How seitan tastes depends entirely upon how you flavor it: it’s essentially a sponge for flavor.”