Strudel filled with seitan.


Seitan strudel. Vegan recipe served with red cabbage and caramelised chestnuts.

Ingredients for the red cabbage

  • 1 kg red cabbage
  • 1 onion
  • 3 apples
  • 60 g coconut oil (Amanprana)
  • 2 bay leaves
  • Cloves
  • Fleur de sel (Amanprana)
  • 2 tbsp vinegar
  • 125 ml water
  • 3 tbsp cornflour
  • 1 c red currant jam
  • 1 tbsp coconut blossom sugar (Amanprana)
  • 125 ml water

Ingredients for the chestnuts

Preparation of strudel filled with seitan.

Preparing the red cabbage:

  1. Cut the stalk off the red cabbage, wash the cabbage and cut into quarters.
  2. Remove the remains of the stalk and chop the cabbage finely.
  3. Peel and dice the onion. Peel, core and dice the apples.
  4. Melt the coconut oil and sauté the onion until golden.
  5. Add the cabbage, fry briefly, then add the apples, 1 bay leaf, a few cloves, the fleur de sel, coconut blossom sugar, vinegar, red currant jam and water, and allow to stew.
  6. Add 1 tablespoon of cornflour to 2 tablespoons of water and stir well.
  7. Use this as a binder for the red cabbage and flavour to taste with a little extra fleur de sel, coconut blossom sugar or vinegar.
  8. Leave to stew for around 2 hours

Caramelising the chestnuts:

  1. Caramelise the coconut blossom sugar in a frying pan over a low heat.
  2. Increase the heat, add the chestnuts, and deglaze the pan with a cup of white wine.
  3. Stir well, then leave to soak.

Making the studel:

  1. Leave the pastry sheets to thaw according to the instructions, or if using fresh pastry, roll it out immediately.
  2. Join the pieces along their longest sides and brush the pastry with a little truffle oil.
  3. Cut the seitan steaks into thin strips.
  4. Wash the leeks and slice into rings.
  5. Peel the garlic and slice thinly.
  6. Sear the seitan, leeks and garlic in a frying pan, then add the fleur de sel, pepper and seasoning mix.
  7. Leave to cool, then arrange on top of the pastry. Holding the baking paper by the corners, roll the strudel up and place it in a suitable, ovenproof dish.
  8. Preheat the oven to 180°C.
  9. Bake the strudel for about 25 minutes, until golden brown.
  10. Cut the strudel into pieces with a serrated knife and serve with the chestnuts and red cabbage. Bon appetit!

Tip of Stefano:

Vegetarian seitan strudel: something a bit different from the usual apple strudel

Apple strudel is one of the best-known strudels: a baked delicacy made with crispy wafer-thin pastry, with a filling similar to apple pie. But there are many other kinds of strudel you can make. What exactly is strudel? Strudel literally means “whirlpool”, which refers to its shape. Aside from apple, many other kinds of filling can be used, both sweet and savoury. This recipe for example uses a seitan filling. It’s delicious, vegetarian, and a true delicacy.

The history of strudel and how it’s made

Strudel originated in Arabia, although from the name, you would think it came from Austria or Germany. Over the years, strudel has changed considerably; in Turkey, it has become baklava. But even today, strudel and baklava both use the same type of pastry.

Making strudel using puff pastry, baker’s flour or filo pastry

You can use ready-made puff pastry to make strudel. You can also make the pastry yourself, although this is extremely difficult. Traditional recipes use baker’s flour, water and oil. You also need a fair bit of muscle power for all the kneading involved. A good alternative is to use filo pastry, but this too is fragile and tears easily. In this recipe for vegan strudel, we recommend you use puff pastry.

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

Fan: Reine


Blogger at

“Always buy the best quality seitan. The seitan you find in your average supermarket is often very tough. Seitan should have a tender texture. Organic health stores stock delicious seitan (I don’t often like to mention a brand, but Bertyn’s seitan is excellent).”


The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!

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