Textured soy and vegetable fatayer

Ingredients

• 105 g all-purpose flour (about ¾ cup)
• ½ teaspoon active dry yeast
• A pinch of sugar
• ¼ teaspoon salt, for the dough
• 80 ml lukewarm soy milk
• 25 ml olive oil, for the dough
• ¾ cup fine textured vegetable protein (TVP)
• 1 small red onion
• ½ medium red bell pepper
• ½ medium yellow bell pepper
• 1 ripe vine or plum tomato
• ¼ cup fresh parsley
• ½ teaspoon ground allspice
• ½ teaspoon salt, for the filling
• 1 tablespoon soy sauce
• 1 tablespoon liquid smoke (optional)
• ¼ teaspoon ground black pepper
• 1 tablespoon cornstarch
• 50 ml water
• 1 teaspoon olive oil, for the filling

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of sugar
• What to use instead of onion
• What to use instead of all-purpose flour
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of red bell pepper
• What to use instead of soy sauce
• What to use instead of tomatoes

Instructions

1. For the dough, mix the flour, yeast, salt and sugar in a bowl. Make a well in the center, add the soy milk and oil and mix until a dough starts to form. Knead by hand for 12-14 minutes (8-10 with a stand mixer), until smooth, elastic and slightly sticky. Cover with a towel and let it rest somewhere warm while you make the filling.
2. For the filling, peel and finely chop the onion. Also finely chop the peppers, tomato and parsley. Put everything in a bowl and mix it with the TVP.
3. Add the rest of the filling ingredients and mix very well. Cover and refrigerate.
4. Take the dough out of the bowl, knead it briefly on a floured surface and divide it into 8 equal balls.
5. Roll each ball out into a thin oval. Put 1 tablespoon of filling in the center and fold three edges inward until they meet in the middle, forming an open or closed triangle. Pinch the seams firmly so they don't open in the oven.
6. Place them on a baking sheet lined with parchment paper as you go. At this point you can freeze them, unbaked.
7. Preheat the oven to 210°C (410°F), conventional (top and bottom heat), and bake them on the middle rack for 12-14 minutes, until golden.
8. Transfer them to a wire rack and let them cool slightly before serving. They keep for 3-4 days in the fridge (the bread softens, but a few minutes in the oven fixes it).

Nutrition facts

Approximate, per serving (about 86 g). Calculated with data from USDA FoodData Central.