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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!
Drucken Pin
Cook Time 45 minutes
Course Main dish
Cuisine Turkish
Servings 6 servings

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.