On a rainy day, is there anything better than a comforting, warming and spicy bowl with something chewy and tasty inside?
Well I know, spring is coming! But here in Switzerland, it’s a quite mad mix of seasons right now, with warm sunny/ grey foggy days and cold, humid nights.
This time the chewy thing in my bowl is seitan.
I like to eat seitan from time to time, although I know that it lacks a couple of important amino acids, mostly lysine. That’s why I like to associate it always to beans, lentils, chickpeas.
The partnership seitan+beans is absolutely winning as the beans add precious minerals, fibers, high-quality proteins, and, most importantly, compensate the amino acids missing in the seitan.
You can, of course, personalize your seitan balls with any vegetables you like according to the season and your taste; I used fresh spinach.
This dish is super easy to make and will give you a shot of good proteins and warm comfort!
To make the seitan balls, mix all dry ingredients and the chopped veggies in a bowl.
Then add the liquids and combine everything, first with a spoon, then with your hands. This mixture should be quite wet but still easy to work with. It is usually very wet at the beginning; then it comes together quite nicely thanks to the gluten flour.
In case it remains too wet, add some more bread crumbles, and it’ll be fine!
Form 12 balls using your hands.
In the meantime, the sauce should be ready. Let cook the seitan balls for about 20 minutes, or until the sauce is reduced.
Serve simply with toasted bread or cooked brown rice.
SPICY CHICKPEA SEITAN BALLS
makes 12 pieces
For the seitan balls
- 1 cup (100 g) of wheat gluten flour
- 1 cup (140 g) of chickpea flour
- 1/3 cup (30 g) of bread crumbs
- 2 cloves of garlic, grated
- the zest of half lemon
- salt and pepper
- a small bunch of parsley, finely chopped
- 1 handful of spinach or another vegetable, finely chopped
- 1 cup of water (about 235 g)
- 2 tablespoons of soy sauce
- 2 tablespoons of extra virgin olive oil
For the sauce
- 4 tablespoons of extra virgin olive oil
- 1 spring onion, finely chopped
- 1 clove of garlic, peeled and crushed
- 1 or 2 chilies (optional)
- 1/4 teaspoon of cumin seeds
- 1 teaspoon of turmeric
- 1 teaspoon of coriander powder
- 1 teaspoon of sweet paprika
- 1 tablespoon of freshly grated ginger
- 1 cup of chopped tomatoes, canned or fresh
- 1 cup of water
- salt, to taste
1. Prepare the sauce
Place the oil, spring onion and garlic in a large skillet and cook over medium heat until golden brown. Add all the spices and the grated ginger and toast for 30 seconds.
Add the tomatoes and the water, the salt, put the lid on, and bring it to a boil.
2. Make the seitan balls
Place all the dry ingredients in a bowl including the chopped spinach and parsley, an abundant pinch of salt and ground pepper. Add in the water, the oil, and the soy sauce and mix well until combined, first with a spoon then with your hands. Form the mixture with your hands into 12 balls.
3. Cook the seitan balls in the spicy sauce
Add the seitan balls to the tomato sauce, cover and cook on a medium-low heat for about 20 minutes. Then uncover and cook for 5 minutes to reduce the sauce.
Serve with toasted bread, quinoa or brown rice.