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Spinach and Cheese Gozleme (Vegan)

We love grabbing a spinach and cheese gozleme on our trips to the farmers market, this is my quick and simple dairy-free version.  To save time I have substituted the homemade dough with a mountain bread. This vegan dish is great for lunch, dinner or whenever you need a savoury hit. And the best part is it’s so quick and easy that even the culinary challenged can master this, it’s a great recipe for kids to get kids in the kitchen.  Seriously, sauteed spinach and silverbeet + cashew cheese + mountain bread = yum!

Spinach and Cheese Gozleme (dairy-free)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Vegan
Serves: 6
Ingredients
  • ½ bunch of silverbeet, washed, roughly chopped
  • 2 cups of baby spinach leaves washed, roughly chopped
  • 1 garlic clove finely sliced
  • ½ onion finely sliced
  • 2 tablespoons of olive oil
  • Salt and pepper
  • 1 cup of cashew cheese
  • 1 lemon cut into wedges
  • 6 mountain bread
Instructions
  1. Preheat the sandwich press
  2. Heat the olive oil in a large saucepan over medium heat
  3. Add the onion and garlic and heat until softened (2-3minutes)
  4. Add the silverbeet and spinach cook for 5-10 minutes until wilted.
  5. Layout the mountain bread
  6. Spread one half with the cashew cheese
  7. Top with the spinach and silverbeet mixture
  8. Season with salt and pepper
  9. Fold over the mountain bread to cover the filling
  10. Place the gozleme in the sandwich press and cook for 5 minutes until slightly brown and crispy.
  11. Repeat with the remaining gozleme
  12. Cut into triangles and serve with some lemon wedges

 

 

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