Fondue tempura vegetables and seitan in coconut oil

Ingredients for fondue tempura vegetables and seitan in coconut oil

  • 1 courgette
  • 8 mushrooms
  • 1 aubergine
  • 1 red pepper
  • 8 green asparagus
  • Extra virgin Amanprana coconut oil
  • 1 Veggie Protein Seitan – Bloc

For the batter

  • Japanese breadcrumbs
  • 1 cup ice water
  • 1 cup flour
  • 1 egg yolk

Preparation of fondue tempura vegetables and seitan in coconut oil

  1. Cut the vegetables and the seitan into thin slices or 5 cm sticks.
  2. Make the batter: put the egg yolk in a bowl, stir it together with the water,
  3. add the flour in one movement, briefly stir to mix everything (the batter does not need to be very smooth). Do not make too much batter at once.
  4. Then dip the vegetables in the batter and then in the breadcrumbs.
  5. Deep-fry immediately on 165°C in delicious coconut oil.

Tip of Chantal:

You can also make a marvellous fondue with coconut oil, frying the vegetables in it together with pieces of seitan.

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What fans say about Bertyn

Fan: Reine


Blogger at

“Always buy the best quality seitan. The seitan you find in your average supermarket is often very tough. Seitan should have a tender texture. Organic health stores stock delicious seitan (I don’t often like to mention a brand, but Bertyn’s seitan is excellent).”