Vegetable Escudella with Pilota2015-12-18
- Servings : 4
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
“Escudella” is a traditional soup in Catalonia and the Balearic Islands. The word escudella refers to the bowl in which, in the middle ages, soups and dishes in sauce were served, to be eaten with bread. Later on the contents took the name of the container. Escudella is characterised by having lots of ingredients: vegetables, chickpeas, sausage, different kinds of bones and meat and more. And always the “pilota”, a kind of meatball made with minced meat, beaten egg, breadcrumbs, garlic and parsley.
Today’s soup, our vegetable escudella, is completely vegan. Chef Prabhu Sukh has made his special vegan version for the festive season with our Organic Vegetable Stock, to which we’ll add the large pasta shells known as “galets”.
The pilota is also vegan and we’ll make it using seitan.
Seitan is a product of natural origin made from wheat gluten, to which tamari, kombu seaweed or ginger are added. Because when it’s cooked it looks like meat, it’s also known as vegetarian meat. It can be prepared in many ways: fried, in breadcrumbs, in stews, with breadcrumbs as the basis for meatballs and many others.
- 1 L Amandín Organic Vegetable Stock
- 1 packet of “galet” pasta shells
- For the pilota:
- 1 pack of seitan
- Wheat flour
- Garlic, parsley
- Salt and oil
Boil the galets in water and once cooked, take them off the heat and cool them to stop them cooking. Set aside while you prepare the pilota.
Prepare the pilota. To do this, mix all the ingredients together well and whiz them up. Leave to stand for a few minutes and make the balls of seitan (about 2 per person). Set aside and get ready for serving.
Serve 2 balls of seitan in each bowl and add the galets. Heat up the vegetable stock and pour it over the other ingredients.
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Amandín Product Advantages
Organic vegetable stock