Seitan in kataifi with spirulina

Seitan in kataifi with spirulina

@cucinare_per_te

A vegan recipe that evokes the flavors of the sea, with a filling of seitan wrapped in spirulina kataifi dough, crispy and tasty.

Difficulty: Medium
Cooking: 10 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • All-purpose flour160g
  • Potato starch120g
  • Water330g
  • Extra virgin olive oil10g
  • Salt1unit
  • Spirulina powder10g
  • Filling
  • Seitan200g
  • Mixed toasted sesame seedsas needed
  • Wakame seaweed rehydrated and squeezedas needed
  • Soy sauce3tablespoons
  • Salt (optional)as needed
 

Preparation

  1. STEP 1 OF 7

    Put all the ingredients for the kataifi dough in a blender and blend for a few seconds to mix.

  2. STEP 2 OF 7

    Strain the obtained liquid through a fine mesh sieve and pour it into a squeeze bottle with a spout.

  3. STEP 3 OF 7

    In a non-stick pan, create the kataifi dough by forming swirls.

  4. STEP 4 OF 7

    For the filling, put all the ingredients in the blender and blend to combine and chop.

  5. STEP 5 OF 7

    Take a bit of the mixture and wrap it inside the kataifi dough to form a bundle.

  6. STEP 6 OF 7

    Fold the outer edges towards the center and roll it up.

  7. STEP 7 OF 7

    Cook in an air fryer at 195°C for 10 minutes or until the desired level of crispiness is achieved.

Suggestions

  • Blender

  • Fine mesh sieve

  • Squeeze bottle with spout

  • Non-stick pan

  • Air fryer

General Information

More information

You can substitute seitan with tofu for a different variation.

Origin

Italia, Lazio

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)108.1
Carbohydrates (g)23.52
of which Sugars (g)0.31
Fat (g)1.15
of which Saturates (g)0.16
Protein (g)2.18
Fiber (g)0.39
Sale (g)4.28
  • Proteins
    2.18g·8%
  • Carbohydrates
    23.52g·86%
  • Fats
    1.15g·4%
  • Fibers
    0.39g·1%