Serves 4 | Prep time: 30 mins | Cooking time: 30 mins
- 3/4 cup Warm Water, 45-50C/115-120F
- 2 tsp Instant Yeast
- 2 cups All Purpose Flour
- 1 1/2 tsp Salt
- 1 1/2 Tbsp Olive Oil, divided
*Makes 8 pieces but you will need only about 5-6 for this recipe, so reserve the others for other recipes. Can use in pasta, salads, tacos, etc.
- 1 can 400g/15oz Chickpeas, save the aquafaba
- 1 cup Vital Wheat Gluten
- 1/4 cup Chickpea Flour
- 2 Tbsp Nutritional Yeast
- 1 1/2 tsp Salt
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Sage
- 1 tsp Thyme
- 1/2 tsp Black Pepper
- 3/4 cup No-Chicken Broth (vegan broth)
- 1/4 cup Olive Oil
- 1 tsp Olive Oil
- 1 Shallot, minced
- 2-3 Garlic Cloves, minced
- 2 tsp Italian Seasoning
- 1/2 tsp Salt, more to taste
- Black Pepper, to taste
- 1 15oz Can of Crushed Fire-Roasted Tomatoes
- 2 tsp Agave Syrup, or sub sugar
- 2 Tbsp Non-Dairy Milk
- 1-2 Tbsp Fresh Basil
Chickpea Seitan Dredge
- Aquafaba, from can of chickpeas
- 3/4 cup All Purpose Flour
- 3/4 cup Breadcrumbs
- 2 tsp Italian Seasonings
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1 1/2 cup Vegan Mozzarella
- 3/4 cup Vegan Parmesan
Step 1: Make the Dough
- Add the warm water and 1 tablespoon of the olive oil to a medium sized bowl.
- Then, add in the instant yeast, all purpose flour, and salt on top of the water. Stir with a wooden spoon until crumbly. Then, pour the dough on to a clean surface and knead it for 2-3 minutes or until it comes together into a smooth ball.
- Coat a large bowl with the remaining oil and place the dough into the bowl and turn it over to cover both sides in oil.
- Cover with a damp dish towel and let rise for 1 hour.
- Continue on to make the seitan and marinara while the dough rises.
Step 2: Make the Chickpea Seitan
- Drain the can of chickpeas by pouring the aquafaba into a small bowl. We will be using the chickpea liquid for our dredge.
- Add the chickpeas to a large bowl and mash them with a potato masher or fork. You don’t want any whole chickpeas remaining.
- Add the vital wheat gluten, chickpea flour, nutritional yeast, salt, onion powder, garlic powder, sage, thyme, and black pepper in the bowl with the chickpeas. Mix well.
- Then, add in the no-chicken broth and the olive oil.
- Stir with a wooden spoon until the dough comes together. Then, knead the dough for about 1-2 minutes.
- Divide the dough in to 8 pieces.
- Use your hands to smash down the seitan and form them into an oval shape the best you can.
- Bring half a pot of water to a boil. Then, place the seitan into a steamer basket and cover with the lid. Place on the boiling water and steam for 30 minutes.
- Remove from steamer basket and let cool for a few minutes. They are fragile so be careful.
Step 3: Make the Marinara Sauce
- Place a small pan on medium heat with 1 tsp Olive Oil.
- Mince the shallot and garlic.
- Add to pan and cook for a 2-3 minutes. Being careful not to burn.
- Then, add in the Italian seasonings, salt, and pepper. Stir well.
- Next, add the crushed tomatoes and stir. Cover the pot, turn down to low, and let cook for 5 minutes.
- After 5 minutes, turn off heat and stir in agave, milk, and fresh basil.
- Set aside.
Step 4: Dredge and Pan-fry
- Bring back the aquafaba from the can of chickpeas. We will be using that in this step.
- In a separate shallow bowl, add the rest of the dredge ingredients. Mix well.
- Heat a large pan on medium-high heat. Add enough oil to lightly cover the base of the pan.
- Dip your chickpea seitan pieces into the dry dredge, followed by the aquafaba, then back into the dry dredge. Be sure to evenly coat.
- Then, transfer the breaded seitan into the hot pan and cook for 4-5 minutes or until golden brown. Flip and cook for another 3-4 minutes.
- Remove and place on a wire rack.
Step 5: Assemble and Serve
- Preheat oven to 218C/425F.
- Line a baking sheet with parchment paper and set aside.
- Lightly flour a clean surface.
- Place the dough on the surface and divide in to 4 pieces.
- Roll out each piece to be a 1/4in thick circle. Doesn’t have to be perfect.
- Add a few spoonfuls of marinara sauce and some cheese on half of the circle leaving 1/2in of dough clean around the edge. Top the sauce and cheese off with 1 piece of the chickpea seitan and 1/4 of another to fill it out, if needed. Top with a little more sauce and cheese. You should have leftover sauce for dipping.
- Pour some non-dairy milk or leftover aquafaba into a small bowl and lightly brush along the border of half of the dough.
- Now, carefully fold the other side of the dough over the filling and seal the edges. Continue until all 4 have been made.
- Then, with a sharp knife score the top of the calzones to allow steam to escape.
- Carefully transfer each calzone to the prepared baking sheet.
- Bake for 16-20 minutes or until golden brown.
- Let cool a few minutes before digging in.
- Serve with leftover Marinara Sauce! Enjoy!