Chicory gratin with seitan


  • 500 g of potatoes
  • 1 onion
  • 4 stumps of chicory
  • 3 dl almond cream
  • 1 Veggie Protein Bloc
  • 3 tbsp fresh tarragon
  • 1 tsp nutmeg
  • pinch freshly ground pepper
  • pinch Fleur de sel (Amanprana)
  • 80 g of freshly grated cheese
  • Olive oil, Verde Salud (Amanprana)
  • 1 tbsp whole wheat breadcrumbs

Preparation of chicory gratin with seitan

  1. Scrub and wash the potatoes. Steam them (unpeeled) for about 20 minutes.
  2. Finely chop the seitan with a blender or mixer.
  3. Sauté the onion in a little olive oil and add the seitan.
  4. Season with herbs and let everything simmer for about 5 minutes.
  5. Heat the almond cream and add the coarsely chopped tarragon.
  6. When the potatoes have cooled, cut them into slices.
  7. Then cut the chicory into 2 cm pieces. In the meantime preheat the oven to 200 ° C.
  8. Take an oven dish and put the sautéed seitan in it, then the chicory, and arrange the potato slices on top. Pour the cream on the top and sprinkle the cheese and some breadcrumbs on top.
  9. Put the dish in the pre-heated oven  for about 15 minutes (at around 175). If you want, leave it a couple of minutes under the grill as well.

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What fans say about Bertyn

Magdalena Troch and Rudy Van Damme

'pure food for children foundation' and authors of the book "Gezond groeien"(Healthy growth)

Only purchase authentically made seitan, avoid the stuff that is made from wheat gluten. With seitan our planet is less polluted, there is less cruelty to animals and more respect for life on earth and the balance of nature is retained.