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Börek with Spinach and Vegan Shepherd's Cheese Alternative
Ingredients
-
500
g
yufka dough
500
g
leaf spinach
2
tb
vegetable broth
250
g
soy chunks
2
pc
garlic cloves, fineley chopped
1
pc
big onion, diced
tb
nutritional yeast
2
pc
big potatoes
1
Bunch(es)
parsley
1
Bunch(es)
dill
200
ml
soy drink
50
ml
sesame oil
Some
Salz & Pfeffer
1
tb
black cumin
Preparation
-
1. Make a broth with 1 liter of water and the powdered condiment and let the Vantastic Schnetzel soak for 15 minutes in a gentle boil.
2. Preheat the oven at 180°C / 350 °F.
3. Peel the potatoes and cook them in saltwater. Whisk together the Soja drink with the oil. Mash the potatoes and the Greek White vegan alternative to feta cheese with a fork and mix in the remaining ingredients except for the black cumin. Lay out the first layer of yufka dough on a lined baking sheet and brush with the oil mixture. Top with some of the filling and cover it with a sheet. Spread the remaining ingredients in that order, finishing with a sheet and brushing it again with the oil mixture. Finally, sprinkle the black cumin on top and bake for 35 minutes until golden brown.
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