Vegan Spinach Cake

Ingredients

• 400 g spinach
• 2 handfuls parsley
• Salt
• 2 fresh garlic cloves
• 1 red chili pepper
• 250 g parsley root
• 50 g green olives (pitted)
• 200 g smoked tofu
• 150 ml soy cream
• 2 tbsp chickpea flour
• pepper (ground)
• nutmeg
• 3 tbsp olive oil
• 250 g yufka dough (or phyllo dough)

Instructions

1. 1.

   Rinse the spinach and parsley, clean them and blanch briefly in salted water. Shock, drain and chop. Peel the garlic and finely mince it. Wash the chili pepper, halve it, clean it and cut into fine strips. Add the spinach, parsley and garlic to a bowl. Peel the parsley root and grate it coarsely. Drain the olives and slice them into rings. Cube the tofu, add the olives and parsley root to the spinach mixture, then add the soy cream and chickpea flour and mix well. Season with salt, pepper and nutmeg.

2. 2.

   Preheat the oven to 180°C fan.

3. 3.

   Brush the quiche tin with oil and line it with overlapping dough sheets. Brush each sheet with oil and let the edges hang over. Spread the parsley root-spinach mixture inside. Fold the hanging dough over the filling and cover. Brush with remaining oil and bake in the oven for about 40 minutes until golden brown.