A vegan recipe that evokes the flavors of the sea, with a filling of seitan wrapped in spirulina kataifi dough, crispy and tasty.
Put all the ingredients for the kataifi dough in a blender and blend for a few seconds to mix.
Strain the obtained liquid through a fine mesh sieve and pour it into a squeeze bottle with a spout.
In a non-stick pan, create the kataifi dough by forming swirls.
For the filling, put all the ingredients in the blender and blend to combine and chop.
Take a bit of the mixture and wrap it inside the kataifi dough to form a bundle.
Fold the outer edges towards the center and roll it up.
Cook in an air fryer at 195°C for 10 minutes or until the desired level of crispiness is achieved.
Blender
Fine mesh sieve
Squeeze bottle with spout
Non-stick pan
Air fryer
You can substitute seitan with tofu for a different variation.
Italia, Lazio
| 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 |
