Stuffed mushrooms with minced seitan and sun-dried tomatoes

Ingredients for stuffed mushrooms with minced seitan and sun-dried tomatoes

Preparation of stuffed mushrooms with minced seitan and sun-dried tomatoes

  1. Remove the stalk from the mushroom and chop it finely, mix with the minced seitan and the chopped tomatoes (pesto of sun-dried tomatoes) use this mixture to fill the cap of the mushroom and cover with a slice of mozzarella.
  2. Place in the oven for 20 minutes.
Vegetarische chef Chantal Voets met bord eten in hand

Chantal Voets

The healthy recipes of Chantal Voets are organic, vegetarian and worldly! You can still eat Burgundian with a weekday organic world cuisine! Her healthy recipes reflect a pure kitchen with lots of fruit and vegetables, without meat and fish, with a nod to ecology (not plastic!) and fair trade. . The recipes she has collected have actually emerged over many years. Whether you are a vegetarian or only occasionally eat vegetarian food: the recipes from Chantal Voets will impress you..

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”