Truffle-fried filet of seitan in tempura with red cabbage

Ingredients for 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.

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What fans say about Bertyn

Fan: Jason Wrobel

Jason Wrobel

Raw vegan Chef and author

“Vegan products that meat eaters love! Seitan is nr.1. It is wheat meat” “My Nr.1 substitute is seitan. Seitan is a fantastic substitute for beef or pork in recipes like sandwiches, casseroles, stir frys or woks. The possibilities are endless” jasonwrobel.com