Easy Vegan Borek in a Pan
Vegan Borek with Tofu and Carrots
Who knew authentic Turkish borek could be so easy to make vegan in a pan? This vegan borek recipe only uses simple ingredients that you can find at your local grocery store.
An excellent dish that is quick and simple to prepare, it can be eaten hot or cold and they’re very versatile too. Grab-and-go breakfast, afternoon snack, travel snack, or pre- or post-workout fuel.
For those of you who like to prepare meals in advance, borek keeps well in the fridge and can be frozen. You’ll need one package of yulfka dough which you can easily find in a Turkish supermarket. As an alternative, you can use phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Be sure to thaw it in the fridge overnight.
A classic in the traditional borek recipe is Turkish feta cheese. Shredded vegetables such as spinach, carrots, potatoes, cabbage or a combination with tofu, which I used in this recipe, can be used for a vegan borek version.
Turkish Borek with Tofu and Carrots
- 1 non stick pan 27 diameter
- 1 baking brush
- 500 g yufka dough or phylo dough 4 sheets
- 100 g firm tofu shredded
- 100 g carrots shredded
- 1-2 Tbsp fresh lemon juice
- 1 tsp sea salt
- 1 Tbsp chakalaka spice mix
- 300 g plant-based milk
- 200 g filtered water
- 3 Tbsp chickpea flour
- 2 Tbsp vegetable oil
- 1 tsp black and white sesame seeds optional
- In a pan add a bit of oil and combine shredded carrots and tofu. Let cook for a few minutes until carrots are wilted. Season with lemon juice, salt and your choice of spice blend. Transfer to a bowl and let cool.
- Prepare the liquid by combining the milk, water and chickpea flour in a bowl. Whisk to corporate. The consistency is watery which we want.
- In a non stick diameter 27cm pan add 2 Tbsp of oil. Now add the first dough sheet. Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
- Now add the cooled sautéed veggies and spread evenly. Add the next sheet and moisture with the milk wash by using the brush. Now add the last sheet and brush the last top of the assembled pastry with an even layer of the remaining milk mixture. If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed. Sprinkle with black and white sesame.
- Now start cooking on low heat with the lid on for about 8-13minutes or until golden brown. Turn your borek with tofu and carrots in a pan upside down with an aid of pan lid and cook also the other side.