Bertyn

Buy meat substitute? Seitan Bertyn, Veggie minced meat, high in protein

The story behind Bertyn

Bertyn is a small Belgian family business which has been making seitan, a protein-rich replacement for meat and fish, in an authentic manner since 1992. Bertyn makes 100% organic seitan in the way Buddhists (who did not eat meat or fish) already did 1000 years ago. Today, Bertyn seitan makers still make authentic seitan. With ancient grains such as Oberkulmer, Rotkorn spelt and Manitoba wheat. In traditional soy sauce that has matured for 15 months in oak barrels, according to a 500 year old recipe by Yoshio Aoki.

Why buy Bertyn seitan?

Bertyn seitan is:

✔ 100% natural based on wheat or spelt flour
✔ Organic, low-fat and low-carbohydrate
✔ Delicious flavour and texture and easy to prepare
✔ The ideal fish and meat substitute for vegetarians, vegans and flexitarians
✔ Due to its high protein and low calorie content it is also ideal for athletes.

Read more about the preparation process of authentic seitan...

Bertyn seitan, the high-protein organic meat substitute based on wheat or spelt flour

Primal grains are ground into flour. Unwanted starch and sugars are washed out with alternating hot and cold pure water. The low-carbohydrate and protein-rich dough is kneaded into the perfect structure. The seitan is then cooked in a flavorful broth. Of the 22 amino acids our body needs, there are 9 that our body cannot produce itself, but must obtain from food. Organic seitan contains all 9 essential amino acids as well as the others. The ideal fish and meat substitute for vegetarians, vegans and flexitarians.

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 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. - Miki Duerinck & Kristin Leybaert -

Cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

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