Truffle-fried filet of seitan in tempura with red cabbage


  • 4 Veggie Protein Steaks
  • 3 tbsp olive oil (Amanprana Verde Salud)
  • 1 tbsp truffle oil

Ingredients for the red cabbage:

  • 60 g coconut oil (Amanprana)
  • 1 kg red cabbage
  • 1 sweet onion
  • 3 apples
  • 2 bay leaves
  • 2 tbsp vinegar
  • 2 cloves
  • 2 tsp coconut blossom sugar (Amanprana Gula Java Brut)
  • 1 tsp fleur de sel (Amanprana)
  • 1 pinch of pepper
  • 1 glass redcurrant jelly
  • 125 ml water
  • 1 tbsp corn starch

Ingredients for the tempura batter:

  • 1 cup corn starch
  • 1 cup wheat flour
  • 1 tbsp truffle oil
  • 1 tsp fleur de sel (Amanprana)
  • A pinch of pepper
  • 1 tsp herb mix (Amanprana Orac Botanico herb mix)
  • Water as needed

Preparation of truffle-fried filet of seitan in tempura with red cabbage

  1. Cut the seitan steaks into smaller, fillet-size pieces.
  2. Add a generous dash of olive oil to a pan and fry the seitan on both sides until it is crispy together with the herbs and some fleur de sel and pepper.
  3. Then add some truffle oil and leave to cool.
  4. Remove the outside leaves of the red cabbage and wash it.
  5. Cut into four, dispose of the stalk and cut or shave the cabbage very thinly.
  6. Peel and cube the onion.
  7. Peel the apples, remove the cores, and cube them. Melt some coconut oil in a pan and dry the onion, then add the red cabbage, the apples, the bay leaves, cloves, fleur de sel, coconut blossom sugar, vinegar, redcurrant jelly and some water and simmer for about two hours.
  8. Mix the flour with a little water and add to bind the red cabbage. Season the dish with a little vinegar, pepper and salt.
  9. Mix all the dry ingredients together and gradually add cold water and mix by hand until you have a thick but liquid batter.
  10. Place in a bowl and add pieces of seitan filet one at a time, mixing in by hand until the seitan is well covered by the batter, then fry the battered seitan in coconut oil until the batter is golden brown.
  11. Keep in a warm place and cut into portions just before serving.
  12. Then serve together with the red cabbage and, if desired, baked potatoes or rice. Enjoy!

Tip of Stefano:

The taste of truffles, a delicacy packed with flavour and perfect for meals

Truffles have a very specific taste. Truffles are a type of mushroom that grow underground and, because they are difficult to find and the environmental circumstances must be perfect, they are very expensive too. This means that the truffle and its flavour is a true delicacy. One kilogram of truffles can go for up to 5,000 euros, which does not make the delicacy very budget-friendly. This recipe uses truffle oil to get the flavour of truffles – an olive oil that has gained the flavour of truffles, whether because truffles were infused with the oil or because it includes a truffle extract. It is important to check the quality of your truffle oil and the flavour you want. It’s delicious and well within the price range of most people. The combination with the fried seitan in tempura batter makes this dish a true winner.

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

Magdalena Troch and Rudy Van Damme

'pure food for children foundation' and authors of the book "Gezond groeien"(Healthy growth)

Only purchase authentically made seitan, avoid the stuff that is made from wheat gluten. With seitan our planet is less polluted, there is less cruelty to animals and more respect for life on earth and the balance of nature is retained.


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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