Since 1986 Vegetalia elaborates and distributes a wide range of organic products, being pioneers in the production of vegetal protein.


From the beginning, we have trusted the heritage of a natural lifestyle and a diet that is in balance between artisan production and the use of advanced technology.


This labor goes hand in hand with our commitment with the people and the planet. The path to achieve this is through quality and sustainability.


In Mas Monserrat we have found the perfect spot. Located in a region of exceptional beauty, we find ourselves in the natural district of Moianes, Castellcir, an hour away drive from busy Barcelona.

We believe that we are what we eat, therefore building a fresh and high quality diet is essential for a good health. This is our aim, to provide a healthy diet that can keep up to a healthy living standard.


Our philosophy is committed with tranquility and sustainability as a way of living. In Vegetalia we make full use of natural resources and renewable energies.


We have our doors open to curious visitors who want to share the adventure, take a look at our surroundings, and meet our team. We are thrilled to experience with you the results of our effort, engagement and beliefs.


We start work early because we like to take advantage of the daylight hours and, at this time of day the aromatic plants are still covered in dew and we are greeted by a living silence.


Occasional school visits also liven up our routine, characterized by a very friendly atmosphere.

At noon, if the weather allows it, we like to eat in the shade of the walnut trees, enjoying lavander and multicolored butterfly views.


Our afternoons are calm and quiet, and in our way home we can be lucky enough to see a beautiful Mediterranean sunset.

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The seitan (say-tahn), original product of the extreme east, is the gluten of wheat (where they find practically the totality of his proteins) boiled during hour and a half with sauce of soybean, alga Kombu and ginger, which supposes an enrichment in you work out mineral and a contribution of lisina, essential amino acid of which the cereals are slightly deficit.

The tempeh It is the result of the fermentation of the grain of soybean by means of a mildew (Rhizopus oligosporus), which one finds in the same root of the plant.

This product originated it does hundreds of years in the central Java and of th (Indonesia).

The tofu is the rennet that arises on having cut the milk of soybean. It is original of China and it was introduced in Japan about the year 700. In a beginning it was a food of monks and nobles and it was not until the year 1600 that started spreading his use all over the country.