Thai finger food with seitan, lemongrass and coriander

Ingredients for thai finger food with seitan, lemongrass and coriander

  • 1 stem of lemongrass
  • 1 red chilli pepper
  • 3 cloves of garlic
  • 1 pack of ground seitan 200 g
  • Tamari sauce or teriyaki sauce Clearspring
  • Okinawa Happy Perilla Specialomega 3/6/9
  • Verde Salud extra virgin olive oil
  • coarsely chopped peanuts or other nuts
  • fresh coriander
  • sheets of rice paper

Preparation of thai finger food with seitan, lemongrass and coriander

  1. Puree one stem of lemongrass in the blender (already chopped into small pieces) with the red pepper, garlic cloves, a bit of the ground seitan and soy sauce until you have a smooth mixture.
  2. Leave to marinade in the fridge so that the flavours mix well together.
  3. Fry the seitan at a high temperature in olive oil and mix with the sauce.
  4. Chop up the nuts coarsely. Soak the rice sheets individually in hot water.
  5. If you are making spring rolls, take the whole sheet and for small dim sums cut each sheet into four.
  6. Take some ground seitan mixture, sprinkle some peanuts on top (or mix these beforehand into the seitan with a spoonful of Happy Perilla Special), add 2 to 3 leaves of coriander and fold into a roll.

Tip of Chantal:

Serve with a dipping sauce (e.g. a sauce for spring rolls with red peppers or ginger.)

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.”