For this week's B.I.S.S. I've prepared a sandwich with bits of fried chilli marinated sandwich, you can find the recipe for chilli marinated Seitan in my previous post.
Ingredients for fried Seitan:
300 g of chilli marinated Seitan
5 dl of vegetable stock
1 tablespoon of soya sauce
1 bay leaf
3 tablespoons of olive oil
1 tablespoon of smoked paprika
1 teaspoon of soy sauce
Preparation:
Simmer Seitan for one hour in vegetable stock with a bay leaf and soy sauce.
Drain Seitan and squeeze out the excess liquid.
Cut it into tiny slices and fry in a hot pan with 3 tablespoons of olive oil, for about 10 minutes, or until browned and crispy on the edges.
At the least minute of cooking add smoked paprika and sprinkle with soy sauce.
Ingredients for flatbreads in a pan:
230 ml of warm water (100 ml for the yeast)
1 teaspoon of sugar
3 tablespoons of flour
10 g of fresh yeast or 5 g of dried yeast
300 g of white flour
1 tablespoon of olive oil
2 pinches of salt
Preparation:
Prepare yeast in 1 dl of warm water, combined with 3 tablespoons of flour and 1 teaspoon of sugar. Put it in a warm place and let it rise. If you are using dried yeast, you can skip the first step.
Sip flour through a sieve in a bowl. Add yeast, the rest of warm water and olive oil.
Combine it with a wooden spoon, then start kneading with your hands. When the dough is soft and nice, let it rise again. Cover it with a kitchen cloth or a reusable bag.
When the dough expands, knead it again and cut it into 6 equal pieces. Knead the pieces of dough and shape them into balls.
On the floured surface, roll the balls of dough into a circled shape, about 0.5 cm thick. Cover it with a kitchen cloth, not to dry out and let them rise again.
Heat up a pan on medium heat. Cook the bread on both sides, flipping it a few times during the process. Cover the flatbreads with a kitchen cloth, before use.
Ingredients for the sandwich:
a few kale leaves
2 scallions
1 zucchini
3 dl of vegan yogurt
a few drops of lemon juice
fresh herbs: parsley, basil, chives
a teaspoon of yellow mustard
a few pinches of salt
a clove of garlic
Preparation:
Devide yogurt into two equal parts. In one of them add a few drops of lemon juice, a tablespoon of water and two pieces of salt. In the second yogurt, mix in diced herbs, diced garlic, a tablespoon of yellow mustard, a tablespoon of water and two pinches of salt.
Slice kale leaves, scallions and zucchini.
Cut the flatbreads and fill them up with sliced zucchini.
Put some sliced kale leaves, on top of that drizzle some salty yogurt and add bits of Seitan.
Drizzle with mustard yogurt and add sliced scallions on top of it.
