TURKISH INSPIRED: VEGAN BOREK
We veganized one of our favorite dishes and this version tastes just heavenly. This recipe is easy and quick to prepare and always tastes good!
Ingredients
- 1 fresh yufka dough
- 500 g spinach
- 150 g vegan creme fraiche
- 500 g mushrooms
- 2 big potatoes
- 1 splash soy sauce
- vegan cream or plantbased milk to brush
- white and black sesame seeds for garnish
Instructions
- Steam spinach and season with creme fraiche, salt and pepper.
- In another pan, chop mushrooms, sauté and deglaze with a little soy sauce.
- Peel and dice the potatoes and sauté with the mushrooms. Cook for 5 minutes.
- In a baking dish, lay out your pastry sheet, brush with cream or milk and top with the spinach and mushroom-potato mixture.
- Repeat the process until all the pastry sheets (10 pieces) are used up.
- Finally, spread again with a little cream and sprinkle with sesame seeds.
- Bake at 180 degrees for 30 minutes and enjoy with yogurt.
