Vegan Seitan Sanjacobos

Hello everybody! Today I bring you one of those vegan recipes that are pure fantasy: Vegan seitan sanjacobos, stuffed with vegan mozarella-style cheese.

This recipe is actually not that different from the original Sanjacobo, only here we are going to substitute the meat for Seitan homemade (you can also use purchased seitan) and to coat, instead of egg, we are going to use a mixture of chickpea flour and water. This is how the perfect batter looks: crispy and resistant.



Vegan cheese to melt (I used violife)

Wheat flour or flour to coat

1/2 cup of water

1 level tablespoons of chickpea flour

Breadcrumbs with garlic and parsley


Step by step

  1. We cut the seitan in thin or medium slices of a similar size.
  2. Arrange them one next to the other, and in the center, trying to leave a small edge , we fill with sliced vegan cheese (or grated) that is to melt.
    We cut the seitan and fill with cheese.

    Cut the seitan and fill with cheese.

  3. We reserve the slices of seitan< /a> and, on the other hand, prepare the mixture in a bowl that will help us replace the egg.
  4. To do this, mix 1/2 cup of water and 2 level tablespoons. Beat well with the help of a fork, until there are no lumps.
  5. Now, take the block of seitan stuffed with cheese, dip it well in the chickpea flour mixture and pass it back and forth through wheat flour or flour for coating.
  6. Dip again in the mixture and coat in the wheat flour. Pressing well, coating the sides, so that it is well sealed.
  7. Finally, we dip it one last time in the liquid mixture and now we coat it in breadcrumbs. Press the seitan Sanjacobo well to seal the batter well.
  8. Finally, we fry it in 1 or 2 fingers of oil until golden on all sides 🙂
  9. A to enjoy!
    We passed the vegan sanjacobo for non-egg, flour and breadcrumbs.

    We passed the vegan sanjacobo for non-egg, flour and breadcrumbs.

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