Vegetable stew with seitan


For the vegetable stew:

For the stock:

  • 1 onion
  • 1 carrot
  • Green of 1 leek
  • 2 cloves of garlic
  • 4 pieces of dried cep
  • 1 dl white wine
  • 2 laurel leaves
  • Peppercorns
  • Fleur de sel (Amanprana)

Preparation of vegetable stew with seitan

  1. Peel the onion. Roughly chop the onion, carrot and leek. Peel and crush the garlic.
  2. Pour 1 l water into a pan and add all the ingredients for the stock. Leave the stock to simmer for at least 15 minutes. Sieve the stock.
  3. Peel the shallots and slice the large ones into 6 and the smaller ones into 4 pieces. Slice the carrots lengthwise and then again into oblique slices. Cut the mushrooms into 4. Cut the seitan into cubes and the bread into small pieces. Stone and quarter the prunes.
  4. Heat up the olive oil and sauté the shallot over a low heat.
  5. Add the carrots and the thyme and place the lid on the pan. Steam the carrot until it is al dente.
  6. Add the mushrooms and steam with the other vegetables for a further 5 minutes with the lid on the pan.
  7. Now add the seitan, prunes, bread, soya sauce and mustard and douse with the vegetable stock. Season with Orac Botanico mix, mild and let everything cook through for a further 5 minutes.
  8.  Add a little more vegetable stock if desired.
  9. Finely chop the parsley.
  10. Garnish the stew with the parsley.

Tip of Miki Duerinck:

This vegetable stew recipe comes from the cookbook « Veggie voor starters » Miki Duerinck & Kristin Leybaert (vegetarische kookstudio) and is a tasty and healthy answer to the classic stew or vol-au-vent dishes that are extremely popular during the winter months.

Miki Duerinck en Kristin Leybaert

Miki Duerinck en Kristin Leybaert

Miki Duerinck and Kristin Leybaert started off by opening a restaurant where they gained a large amount of experience in vegetarian cooking. After that they set up the Vegetarische Kookstudio (Vegetarian Cooking Studio), hosted workshops and offered catering services and celebratory meals. Together they also penned a number of books, including Donderdag Veggiedag (Thursday is Veggie Day), Veggie voor starters (Vegetarianism for Starters) and Veggie burgers, balletjes en broodbeleg (Vegetarian Burgers, Balls and Sandwich Fillers).

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What fans say about Bertyn

Claudia Hirschberger


“I often use seitan when I dice it so that it resembles diced meet. Dishes such as ´Seitan Stroganoff´ and ´Züri Seitan-Geschnätzi´ all gain from the firm texture and from the slightly sweet taste of the seitan”

“The soya sauce has a very distinct taste, in which the product is mostly offered already marinated. To me this taste forms a harmonious combination with other ingredients. I rinse the seitan well before using it, so that the aroma does not dominate and I add salt sparingly”


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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