The frontiers of vegan cuisine also come to prepare a version of sofficini without ingredients of animal origin. Here is the recipe for making vegan sofficini, another dish showing us how being vegan does not mean giving up the pleasures of cooking.
- For the dough:
- 250 g of type 1 flour or whatever you like
- 250 g of soy milk (unsweetened or flavored)
- 30 g of vegetable butter
- For the breading:
- 100 g of water
- 50 g of chickpea flour
- 1 pinch of salt
- breadcrumbs to taste
- For the filling with herbs:
- 1 bunch of herbs or spinach
- 100 g almond ricotta to taste/vegetable cheese that spins (I travel)
- For the pizzaiola filling:
- 100 g of tomato puree
- vegetable cheese spinning (strategy)
- oregano/basil and salt to taste
Let’s start by preparing the batter with 50 g of chickpea flour, a pinch of salt, and 100 g of water. We eliminate any lumps with the help of a whisk and let it rest30 minutes. Wash well and sauté the herbs in a pan (or spinach). Let all their water dry well, salt lightly, then add the almond ricotta or vegetable cheese. In the meantime, pour the soy milk into a non-stick pan, add the soy butter, salt and heat until almost boiling. Turn off the heat and add the previously sifted flour all at once. Mix well with a spatula. We transfer the still-hot dough into the mixer and work until it becomes homogeneous. If we do not have it, we wait for it to cool and knead vigorously by hand.
Once mixed in a planetary mixer, we will have a relatively firm dough that we can work by hand once it has cooled down. You can add a little flour if it is still sticky when cold. Let the dough cool, cut it into wedges, sprinkle the semolina surface, and roll out the dough with a rolling pin. Then, with the help of a bowl with a diameter of about 10 cm, cut the dough so that it is nice to round. We fill half of the circles of dough obtained with about a tablespoon of stuffing. We will use a spoonful of tomato sauce, a little creamy vegetable cheese, and oregano for the pizzaiola filling. For the herb filling, instead, the previously prepared mixture.
We close the circles of stuffed dough by folding them in half to form a crescent and press the edge well with the prongs of a fork to make them adhere well and prevent the filling from escaping during cooking. We pass the panzerotti obtained first in the chickpea batter and then in the breadcrumbs, pressing them well with your hands and then eliminating the excess. In a saucepan, heat plenty of seed oil and bring it to 170 ° (to understand when it is ready, we can use a small piece of dough: if it fries and immediately comes to the surface, the oil is at temperature. Alternatively, we use a food thermometer). We soak our homemade vegan sofficini no more than two at a Time. Turn them on the other side to ensure that they cook evenly. When cooked, drain them on absorbent paper.
If we do not want to fry, we can cook the vegan sufficient in a convection oven at 180 ° for about 20-30 minutes with a drizzle of extra virgin olive oil above and below and turn them on both sides during cooking. For the filling, I have proposed the version with herbs and pizzaiola. Still, we can also make them in other variants: pumpkin sautéed with leek or vegetable béchamel and champignon, etc.
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