Wednesday, March 14, 2018

Vegan Spinach/Feta Bureg Recipe! [+VIDEO]

This recipe has been a long time coming! While you can create vegan-friendly bureg/byureg with just spinach or potatoes, the feta/spinach combination has always been my favourite and I wanted to veganize it.

It is an easy recipe for such a delicious outcome, but like traditional bureg, it does require a few steps. I will have the recipe in video format below so you can see it all in action.

Step 1: Feta (my recipe is an adapted version of Chef Skye Michael Conroy's. To see his recipe, visit this link)
What you need:
-1/2 block (7oz) tofu (firm or extra firm)
-1/4 cup melted refined coconut oil (refined eliminates the coconut flavour)
-4 tsp citric acid
-1 TBSP apple cider vinegar
-1 tsp Italian herb mix (optional)
-2 tsp dried mint (optional)
-Pinch of onion powder (optional)
-Sea salt to taste
Directions:
-Drain all water from your tofu package and wrap the half you will use in a kitchen towel. Place something heavy over it (tray, book, etc.) so all the water is pressed out
-After an hour, crumble the dry tofu in your food processor and add all of the ingredients
-Process until completely smooth (try it to see if it needs more salt/seasonings)
-Cover it well in plastic wrap and place it in a container to refrigerate for at least 6 hours so it hardens

Step 2: Bureg 'Broth'
What you need:
-1 cup dairy-free milk (I used unsweetened homemade almond milk)
-2 heaping TBSP of nutritional yeast
-A few pinches of black salt/kala namak (provides "eggy" flavour the broth traditionally has)
Directions:
-Blend all ingredients together until well combined

Step 3: Bureg Assembly (my bureg was made in a 8x8 pan, this recipe is for that size)
What you need:
-7 sheets of phyllo/filo
-1 cup spinach
-1/3 cup vegan butter (I used Becel's non-dairy option)
-White & black sesame seeds (about a TBSP for each)
Directions:
-Coarsely chop your spinach, then add a sprinkle of salt and massage it to wilt it
-Butter your pan thoroughly
-Place your phyllo dough in your pan and coat with the bureg broth x 2
-Place your third phyllo in your pan and generously coat with butter x 2
-For the fifth one, coat it again in broth
-Crumble in your feta and distribute it well. Add your spinach
-Top your spinach/feta mixture with a phyllo and coat it in butter
-Add your final phyllo and coat it in broth
-Use a butter knife to gently tuck in all sides of the bureg
-Pour your remaining broth on top of the assembled bureg
-Cut it before you bake it
-Sprinkle white and black sesame seeds on top
-Bake it for 35-40 minutes at 350F

Enjoy! Mine was really nice and crunchy, but if you prefer yours to be softer, just add more broth. To see the recipe in action, watch the video below:

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