For some reason I always used to find vegan lunch boxes the hardest things to put together, now putting together lunch boxes for my boyfriend at the weekend is something I look forward to. I love the fact that my non vegan boyfriend and his work friends can see how interesting vegan food can be! As an obsessive bread maker this isn’t a lot of effort for me, I find making bread dough very relaxing, if you hate it with a fiery passion then feel free to stuff this simple filling into a pastry crust – you can even use store brought pastry! If however you love the idea of stuffing things into bread why not try my crushed clove and cumin marinated seitan stuffed flatbreads they are sure to be a winner for pack lunches and picnics.


Ingredients:
3 cups of strong white bread flour plus extra for dusting your surface when rolling
1 teaspoon fine sea salt
1 teaspoon of active dried yeast
1 1/2 cup of tepid water
2 tablespoon of olive oil, plus extra for brushing over the roll

1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1/4 cup harissa
2 tbsp tomato puree
1 tin chickpeas, drained and rinsed

Za’atar spice mix for sprinkling on top of the rolls

Method:
Place the flour and salt in a mixing bowl and whisk together with a fork. in a cup dissolve your yeast in the tepid water and then pour your oil in the water. Add the liquids into the flour/salt mix gradually whilst mixing with your hands, squeeze out any lumps as they form. Knead the dough gently in the bowl, it will be very wet, so just gently pull the dough up and fold it over,turn out onto a well floured surface and knead for 5-8 minutes. Drizzle a little olive oil into a bowl and gently turn the dough over in the bowl to coat with the oil. Cover with cling film and set aside somewhere warm for 45 minutes to an hour or until doubled in size. Whilst the dough is rising, saute the  onion with the olive oil until translucent, add the garlic and fry until fragrant. Add the harrisa and tomato puree, toss in the chickpeas and cook for 4-5 minutes, take of the heat and set aside whilst the dough finishes rising. Once your dough is ready, separate it into 8 evenly sized pieces. Stretch each piece out gently into a flat circle, place a tablespoon of the chickpea filling into the center of the dough and gently pull the dough over to cover it, pinching the seams together between your fingers then very gently roll between your palms to neaten up into a nice roll shape. Place the stuffed dough balls seal side down on lined baking sheets, brush with olive oil then sprinkle with za’atar seasoning and bake for 15- 20 minutes, until golden. Remove from the oven and serve with extra harrisa and hummus.