A vegan recipe evoking the flavors of the sea, with a filling of seitan wrapped in crispy and tasty spirulina kataifi pastry.
Put all the ingredients for the kataifi dough in a blender and blend for a few seconds to mix.
Strain the resulting liquid through a fine-mesh sieve and pour it into a squeeze bottle with a nozzle.
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 little of the mixture and close it inside the kataifi dough, forming a little parcel.
Fold the outer edges toward the center and roll it up on itself.
Cook in an air fryer at 195° for 10 minutes or until the desired crispness is reached.
Blender
Fine-mesh sieve
Squeeze bottle with nozzle
Non-stick pan
Air fryer
You can replace the seitan with tofu for a different variation.
Italia, Lazio
| Energy (kcal) | 242.22 |
| Carbohydrates (g) | 42.39 |
| of which sugars (g) | 0.61 |
| Fat (g) | 2.98 |
| of which saturates (g) | 0.45 |
| Protein (g) | 12.49 |
| Fibre (g) | 0.99 |
| Salt (g) | 0.66 |
