Savoy cabbage bundles with seitan and a vanilla sauce with orange

Ingredients for savoy cabbage bundles with seitan and a vanilla sauce with orange

  • 4 large leaves of a savoy cabbage
  • 1/2 Veggie Protein Bloc – Spelt
  • 3 oranges, the juice
  • 1 untreated lemon, the juice and zest (scraped off peel)
  • 1 vanilla pod
  • 4tbsp coconut blossom sugar (Amanprana Gula Java Brut)
  • 10g of fresh ginger
  • Olive oil (Amanprana Verde Salud)
  • 1tsp Spicy spice mix (ORAC Botanico mix with chili of Amanprana)
  • A pinch of Fleur de Sel (Amanprana)

Preparation of savoy cabbage bundles with seitan and a vanilla sauce with orange

  1. Fill a big sauce pan with water and bring to a boil, blanch the savoy cabbage leaves for about 3 minutes and run under cold water.
  2. Preheat the oven to 180°.
  3. Cut the seitan in large and equal parts, season with the spice mix, fleur de sel and pepper and wrap them in the blanched leaves of the savoy cabbage.
  4. Put everything in an ovenproof baking dish, sprinkle generously with olive oil and add another pinch of fleur de sel.
  5. Put the dish in the oven for about 25 à 30 minutes.
  6. Dissolve the sugar in a pan with a bit of water, halve the vanilla pod lengthwise and add to the pan, together with the lemon zest (scraped peel).
  7. Caramelize briefly, deglaze with the orange and lemon juice and remove the vanilla pod.
  8. Arrange the savoy cabbage bundles on a plate, sprinkle with the sauce and serve as starter. Enjoy!

Tip of Stefano:

Vanilla, a not so common ingredient in a savory meal, but so tasty and healthy

A vanilla pod contains lots of different vitamins and even almost every type of mineral, except for selenium. Apart from being a source of vitamins, vanilla is a catalyst in the absorption of other vitamins and minerals.

The use of vanilla in a recipe, delicious combination with oranges

When using the marrow of a vanilla pod, you obtain a warm, slightly sweet and very typical taste. You can add it to the most common dishes, like pudding, desserts, cookies and sauces but you might surprise everyone by using it in a different way. In the following recipe, we have used vanilla adding a subtle twist to the dish; orange sauce and vanilla is a delicious combination and goes perfectly with the savoy cabbage bundles with seitan.

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!

Subscribe to our newsletter

The information that you leave here will only be used by us to keep you informed by e-mail, in the form of a newsletter, of developments at Bertyn and our current promotions. Bertyn considers your privacy and safety important. For our complete privacy policy we refer you to our privacy policy. We use Mailchimp as our marketing platform. By clicking on the yes, I wish to receive the newsletters from Bertyn above, you agree to the processing of your data via Mailchimp. Learn more about Mailchimp's privacy practices here.

What fans say about Bertyn

Fan: Alexander

Alexander Gershberg

Head chef at VEGAN SUNDAYS, catering and special event company

“Your seiten was delicious! One of the best ones that I tried. The texture was perfect. The one with the chili was especially good. MMMM…. nice!” vegansundays.com