Marinated seitan with fennel seeds, mustard, coconut blossom sugar and walnut oil

Ingrediënten

Preparation of marinated seitan with fennel seeds, mustard, coconut blossom sugar and walnut oil

  1. Mix the Dijon mustard with the coconut blossom sugar and set aside.
  2. Finely crumble the dried chilli, add the salt and grind with a pestle and mortar.
  3. Add the fennel seeds and grind briefly. Add the mustard and oil to this mixture and combine to make a creamy sauce.
  4. Remove the seitan from its packaging and pat dry with a paper towel.
  5. Coat the seitan with the mustard and fennel sauce, cover, and leave for 30 minutes in the fridge to allow the seitan to absorb the sauce.
  6. Lay the seitan steaks on a narrow grill or in a grilling basket and cook for 10 to 15 minutes, about 10 cm from the flame.
  7. Turn once during that time.
  8. Serve immediately, while hot. Bon appetit!

Tip of Stefano:

Using fennel / fennel seeds: a healthy, fresh and tasty ingredient

When you want to season a dish, seeds are probably not the first thing that comes to mind. But seeds really can add a lot of flavour, like the fennel seeds in this recipe for example. Fennel seeds are used in all kinds of different breads and also in many varieties of cheese. The seeds have a lovely fresh flavour. They’re not only extremely yummy to use in your recipes, but the essential oil made from fennel seeds is also an ingredient in medicines and cosmetics.

Fennel seeds are healthy. They help fight cramps and colic and are full of essential oils

Fennel seeds are often used to combat cramps, and are particularly effective against colic. In Saxon cultures, fennel seeds are even used as one of the nine sacred spices which have therapeutic qualities. So they’re a great ingredient to use in your cooking. Fennel seeds also contain 2% essential oils. The main essential oil is anethol, a substance with an anti-cancer effect. A 2011 Egyptian study concluded that fennel seeds contain high levels of antioxidants. Antioxidants attack the free radicals in your body. So this recipe for seitan marinated with fennel seeds is extremely healthy and natural, but best of all, it’s also delicious!

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

Tine Tomme schrijfster van Puur en vegetarisch

Tine Tomme

Author of the book ‘Pure and Vegetarian’

“At Avalon we often use Bertyn seitan. So far, we’ve always been satisfied with it.”

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