Chicory gratin with seitan

Ingrediënten

  • 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

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”

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