Vegan Moroccan Meat Bureka
Puff pastry stuffed with homemade vegan Moroccan-style minced meat made from soy flakes
Equipment
- Baking Tray
- Nonstick wide sautee pan
- Chef knife
- Small cooking pot
- Strainer
Ingredients
- 1 Cup Dried soy flakes Or textured vegetable protein
- 1 Tbsp. Miso paste
- 2 Cups Hot water
- ¼ Cup Olive oil For shallow frying
- 1 Cup Mushrooms Finely chopped
- 1 Carrot Finely chopped
- 1 Onion Finely chopped
- 1 Celery stalk Finely chopped
- 4 Cloves Garlic Finely chopped
- ½ Cup Fresh parsley Finely chopped
- ½ Cup Fresh cilantro Finely chopped
- 1 Tbsp. Tumeric
- 1 Tbsp. Sweet paprika
- 1 Tbsp. Baharat spice mix
- 1 Tsp Black pepper
- 1 Tsp Himamlayan salt
For The Pastry
- 500 Gram Puff pastry Thawed, cut into 2 long rectangles of equal size
- 3 Tbsp. Soy milk For brushing "egg wash"
- 1-2 Tbsp. Sesame seeds or/and Zaatar To sprinkle on top.
Instructions
- Preheat the oven to 180C/350F degrees.
- In a small pot, cook the soy flakes and miso paste with 2 cups of boiling water for about 10 minutes until the soy flakes soften.
- Then strain them through a strainer and squeeze the water out of them well by pressing a spatula or a large spoon against the strainer.
- In a wide non-stick pan, heat olive oil and fry the onion, carrot, celery, and garlic over medium heat for about 10 minutes or until softened.
- Add the chopped mushrooms and the cooked soy flakes and mix well.
- Add all the spices and mix well, if the "meat" looks dry you can add another tablespoon of olive oil.
- Add the herbs. Stir again for about 2 minutes, remove from heat and let cool.
- Cut puff pastry into a rectangular shape lengthwise twice, one for the base and one for the cover. They should be of equal size.
- Fill the vegan meat in the center along the dough making sure to leave a space of 1 centimeter at the edges to tighten the edges of the dough.
- Place the second dough rectangle over the base with the ground "meat", and tighten the edges well with a fork.
- Brush the puff pastry with soy milk and sprinkle a little sesame and zaatar if you have it.
- Bake the filled dough in the oven for about 30 minutes or until the whole dough gets a golden-brown color.
- Can be served on the side with tahini, matbucha, vegan mushroom sauce, or whatever you want. Enjoy!