Seitan and parsnip cordon bleu


  • 200 g Veggie Protein Bloc
  • 200 g parsnip
  • Juice of 1/2 lemon
  • 1 teaspoon soya sauce
  • 2 tablespoons buckwheat flour
  • 2 tablespoons flour
  • 8 tablespoons breadcrumbs
  • Olive oil, Verde Salud (Amanprana)
  • Orac Botanico mix, mild (Amanprana)

Preparation of seitan and parsnip cordon bleu

  1. Peel the parsnip, cut into chunks and cook for approx. 10 minutes.
  2. Drain and leave to cool down.
  3. Blend the parsnip to a smooth cream and season with lemon juice and Orac Botanico mix. The idea is that the flavour of the thin layer of parsnip between the slices of seitan comes through strongly.
  4. Slice the seitan into very thin slices and rub one side with some soya sauce.
  5. Spread the other side with a thin layer of parsnip cream and use this to stick the 2 slices together.
  6. Make a thick paste by mixing the buckwheat flour and the flour with 1.5 dl water.
  7. Place the breadcrumbs on a plate.
  8. Bread the seitan slices by first rolling them in the thick paste and then, using the other hand, in the breadcrumbs.
  9. Rapidly heat up some olive oil in a pan and fry the cordon bleus on both sides until golden brown.

Tip of Miki Duerinck:

This recipe for vegan cordon bleu comes from the cookbook « Veggie voor starters »by Miki Duerinck & Kristin Leybaert.

Originally cordon bleu is made from a piece of chicken meat, beef or pork that is filled with ham and cheese. This vegan recipe is not only healthy, but also super tasty, high in protein, low in carbohydrates and fat.

Miki Duerinck en Kristin Leybaert

Miki Duerinck en Kristin Leybaert

Miki Duerinck and Kristin Leybaert started off by opening a restaurant where they gained a large amount of experience in vegetarian cooking. After that they set up the Vegetarische Kookstudio (Vegetarian Cooking Studio), hosted workshops and offered catering services and celebratory meals. Together they also penned a number of books, including Donderdag Veggiedag (Thursday is Veggie Day), Veggie voor starters (Vegetarianism for Starters) and Veggie burgers, balletjes en broodbeleg (Vegetarian Burgers, Balls and Sandwich Fillers).

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What fans say about Bertyn

Fan: Sebastian Copien

Sebastian Copien

Chef & cookbook author

“For seitan it is always important for me that it is not made from gluten flour but from well-washed and organic spelt. I have bought and tried many different types of seitan and was never satisfied in terms of consistency, texture and flavour. But your spelt seitan convinced me immediately and I am just thrilled!!”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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