A simple and healthy dish for an office lunch or an outdoor picnic with friends? Here are some nice seitan meatballs with turmeric, wrapped in a delicious pizza crust!Don't store avocado like this: it's dangerous
A simple and healthy dish for an office lunch or an outdoor picnic with friends? Here are some nice ones seitan meatballs with turmeric, wrapped in a delicious pizza crust!
Ingredients for about 15 meatballs:
- seitan diced
- 1 and a half teaspoons of turmeric
- 1 egg
- 1 tbsp oil
- 2 tablespoons of chives
- basil leaves to taste
- 2 cups of chickpea flour
for the pizza crust:
- 200 g of 1 flour
- 100 g of water
- 5 g of yeast
- 1 pinch of salt
- 1 tbsp oil
Start preparing the basic pizza dough, which you will need for make "the crust" meatballs: dissolve the brewer's yeast in warm water, mix well and pour the liquid into a bowl, add the flour and mix to mix, add the oil and salt and mix everything for a few minutes, until you get a elastic and soft dough, then cover the bowl with cling film and let it rise for about 2 hours.
While waiting for the dough to rise, prepare the meatballs: put i pieces of seitan in the mixer and whisk it until finely chopped, transfer it to a bowl, add the egg, oil, turmeric, salt and pepper, then add the chives and the chopped basil leaves, knead until you get a homogeneous mixture, then take a little dough at a time and with your hands prepare lots of meatballs with a diameter of about 5-6 cm, dip them in chickpea flour to compact the surface and arrange them on a plate.
Now all that remains is prepare the crust: take the leavened dough, transfer it to your floured work surface and with the help of a rolling pin roll out the dough until you have a 3-4mm thick layer, with a cookie cutter cut out many circles with a diameter of about 6-7 cm and wrap each meatball with a disc of dough, taking care to close them well, sealing the edges well.
When you have wrapped all the meatballs, brush the surface with oil and bake at 180 degrees, in a preheated oven, for about 20-25 minutes, or until golden brown.
Once well cooked, let them cool slightly and serve!
photos and texts: Verdiana Amorosi
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