teriyaki seitan with rice and peas

Ingredients for teriyaki seitan with rice and peas

  • 2 cups Basmati rice
  • 120 g Fresh or frozen peas
  • 200 g snow peas
  • 300 g fresh spinach
  • 150 g broccoli rosettes
  • 2 packets Teriyaki Protein Tops
  • 200 g fresh sprouts of your choice, preferably home-grown.
  • 4 cloves of garlic
  • 4 tablespoons soya sauce
  • 2 tablespoons Amanprana red palm oil
  • 1 teaspoon Amanprana ORAC botanico mix herbs

Preparation of teriyaki seitan with rice and peas

  1. Wash the basmati rice and bring it to the boil in 4 cups of water, turn the heat to low and add the peas.
  2. Place the lid on the pan and let the rice cook slowly until all the water is absorbed.
  3. Put the pan to one side until the rice is to be served.
  4. Clean and rinse the vegetables.
  5. Peel and finely chop the garlic.
  6. Roughly chop the spinach, broccoli and snow peas and put aside in a bowl.
  7. Heat up a wok and add the Red palm oil.
  8. Fry the garlic until it is golden brown.
  9. Next, remove the seitan blocks from the sauce/marinade and fry for around 5 minutes with the garlic.
  10. Then add the vegetables and cook (constantly stirring) until the spinach is completely soft. Add the marinade and soya sauce and quickly heat through.
  11. Season with salt, pepper and the herbs to create a delicious teriyaki sauce.
  12. Now add the sprouts and mix in with the other ingredients.
  13. Serve the teriyaki together with a scoop of the rice and peas.

Tip of Stefano:

What is teriyaki sauce or seitan ?

One often finds the term ‘teriyaki’ in Oriental recipes, but what exactly is teriyaki sauce? Teriyaki is a Japanese word that consists of two different parts: ‘teri’ means lustre and ‘yaki’ means baking or grilling. So teriyaki is a Japanese technique for grilling and glazing. The term has become common in Western cuisine and teriyaki sauce is used in many Eastern dishes.

Making teriyaki sauce

It’s easy to make your own teriyaki sauce, and you can also create variations. The original teriyaki sauce involves a combination of soya sauce, sake, mirin and sugar, and can be used in wok dishes, for marinating and for glazing. Today you can also find teriyaki marinade or sauce on supermarket shelves, but of course it’s much healthier when you make it yourself using healthy organic ingredients. Delicious in rice or with other Japanese dishes

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

Mirjam van Maanen


“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”