New from Bertyn
Veggie & bio SNACKS
Without meat, without fish, only pure ingredients.
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Ingrediënten
- 1 Veggie Protein Bloc – Spelt
- 50 g vegan butter
- 1 onion
- 300 g mushrooms
- 125 mL vegetable stock
- 125 mL vegan dry white wine
- 1 packet of green tagliatelle
- 200 mL spelt or white almond cream
- A pinch of fleur de sel
- A pinch of black pepper
- 2 bay leaves
- Olive oil (Amanprana Verde Salud)
Preparation of tagliatelle with seitan scallopini. recipe served with mushrooms, white wine and almond cream
- Cut the seitan into four equal pieces and sear in a generous quantity of olive oil.
- Add the fleur de sel and pepper and place the seitan on a plate to cool.
- Wipe and slice the mushrooms, and peel and slice the onion.
- Sauté the mushrooms and onion in a little olive oil, then deglaze with the wine.
- Add the vegetable stock. Stirring continuously, pour in the vegetable cream/almond cream and add the bay leaves, followed by the seitan. Cover and leave to simmer for fifteen minutes.
- Meanwhile, boil the tagliatelle until al dente in generously salted water, drain the pasta and serve with the sauce, seitan and mushrooms.
- Season as desired with a little extra fleur de sel and pepper. Bon appetit!
Tip of Stefano:
What are scallopini? Italian-style thinly-sliced meat cooked in a tasty sauce. The perfect accompaniment for pasta
Scaloppine di vitello (veal scalloppini) is an extremely popular Italian dish. It’s traditionally made from pieces of thinly-sliced meat, dipped in flour and fried in butter. In this recipe, we make a healthy variation by using seitan: a vegetarian meat substitute with a rich texture, packed with protein and low in carbohydrates.
Scallopini with a delicious mushroom, white wine and almond cream sauce
In this recipe the seitan, just as with traditional scallopini, is served with mushrooms and a sauce made from wine, cream and stock. The sauce is extremely tasty. This vegetarian recipe with seitan also uses bay leaves for extra flavour. In this recipe the scallopini is served with pasta, to really make the dish complete.