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: The Orange Pantry
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
- Preheat the sandwich press
- Heat the olive oil in a large saucepan over medium heat
- Add the onion and garlic and heat until softened (2-3minutes)
- Add the silverbeet and spinach cook for 5-10 minutes until wilted.
- Layout the mountain bread
- Spread one half with the cashew cheese
- Top with the spinach and silverbeet mixture
- Season with salt and pepper
- Fold over the mountain bread to cover the filling
- Place the gozleme in the sandwich press and cook for 5 minutes until slightly brown and crispy.
- Repeat with the remaining gozleme
- Cut into triangles and serve with some lemon wedges
