Oven dish with Brussels sprouts, seitan and cashew nuts

Ingredients for oven dish with brussels sprouts, seitan and cashew nuts

  • 1 kilo fresh Brussels sprouts
  • 1 Veggie Protein Bloc
  • 1tbsp spice mix (ORAC Botanico-Mix of Amanprana)
  • 200g peeled cashew nuts
  • Fleur de Sel
  • Pepper
  • Nutmeg
  • Breadcrumbs

Preparation of oven dish with brussels sprouts, seitan and cashew nuts

  1. Clean the sprouts, take a sauce pan with generously salted water and bring to a boil. Cook the Brussels sprouts for 5 minutes.
  2. Rinse in cold water and put aside..
  3. Then preheat the oven at 200 °, cut the seitan in fillet-like strips and mix it with the Brussels sprouts in an baking dish, add Fleur de Sel.
  4. Put the peeled cashew nuts in a blender and mash adding a pinch of salt as well as the spice mix. Keep adding bits of water to get a creamy sauce.
  5. Add the sauce to the mix of Brussels sprouts and seitan and sprinkle with the bread crumbs
  6. Place the dish in the oven for approx. 45 minutes until the top layer has become golden brown and the sauce is bubbling.
  7. Serve when still warm and…enjoy !

Tip of Stefano:

An oven dish with Brussels sprouts

88gr Brussels sprouts, the average amount a man or woman will eat in a full  meal with Brussels sprouts. This will provide them with twice as much vitamin K as the recommended daily allowance. Moreover, the Brussels sprout contains loads of vitamin C, potassium, iron, phosphorus, manganese, magnesium, protein, tryptophan and fiber. A real laundry list. So this oven dish with seitan and Brussels sprouts is really an excellent and deliberate choice.

Buying and preparing the sprouts

Want to make Brussels sprouts? Brussels sprouts belong to the family of cabbages. Fresh Brussels sprouts are beautifully fresh green with a white bottom. If they show brown specks or yellow brown edges or if the outer leaves are loosening, they’re no longer that fresh. By them when they are green and firm, and you will fully enjoy their exquisite taste. Don’t overcook them, which will make them bitter and difficult to digest.

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

Claudia Hirschberger

Blogger

“I often use seitan when I dice it so that it resembles diced meet. Dishes such as ´Seitan Stroganoff´ and ´Züri Seitan-Geschnätzi´ all gain from the firm texture and from the slightly sweet taste of the seitan”

“The soya sauce has a very distinct taste, in which the product is mostly offered already marinated. To me this taste forms a harmonious combination with other ingredients. I rinse the seitan well before using it, so that the aroma does not dominate and I add salt sparingly”