Vegan Spinach & Cheese Gözleme

Vegan Spinach & Cheese Gözleme is a nutritious, satisfying snack, or you can also have it as a meal. It melts on your tongue and has quite delicious stuffing with a crunchy exterior. This gozleme features all vegan ingredients, so that the recipe perfectly fits in the frame of a vegan diet. This Vegan Spinach & Cheese Gozleme comes up with the vegan-based dough along with spinach, Vegan cheese, aromatics, & spices. Being vegan, this dish is so tasty that you want it again and again.
Let’s adhere to the recipe details & enjoy the most demanding & easy-to-go snack!

STATISTICAL OVERVIEW:

• Diet: Vegan, Soy-free, Non-dairy
• Course: Snack/main
• Cuisine: Middle Eastern/Turkish
• Size/serving: 1 gozleme
• Total servings: Six gozleme
• Time for preparation: Thirty mins
• Cooking time: 20 minutes
• Working time(total): Fifty minutes
• Mode of difficulty: Moderate
• Basic mode of cooking: Pan-frying(using skillet/griddle)

TOOLS:

• Spatula(silicone)/spoon for mixing
• Mixing bowl, big
• A pastry brush
• Rolling pin
• A board & knife for cutting
• Skillet/griddle
• Cooking tongs

INGREDIENTS:

FOR THE DOUGH:

• 1 tablespoon oil, olives
• All-purpose flour, 2 cups
• 1/2 teaspoon of salt
• Warm water, 3/4th cup

FILLING:

• 0.5 cup of vegan cheese
• To taste of salt & pepper
• ~4 cups of spinach, fresh
• Chili flakes/ground nutmeg, 1/2 tsp.
• 1 finely diced onion, small
• A tbsp of oil(olives)
• Two minced garlic cloves

FOR COOKING:

• Any vegan oil(for pan-frying)

INGREDIENT NOTES:

OLIVE OIL:

• We use olive oil of olives for pan-frying work. You may swap it with any vegan/neutral oil like avocado oil.

VEGAN CHEESE:

• Any brand like Violife, Daiya, Miyoko’s Mozzarella, etc., that has cheese which melts like mozzarella/feta cheese will work in this recipe.

CHILI FLAKES/NUTMEG:

• These spices are not compulsory to use. They add heat if you use either of them.

FLOUR:

• Here, in the recipe, we have used all-purpose flour for soft dough. You may use whole wheat flour for a unique taste. Fifty-fifty of both the flours will also work best.

SPINACH:

• Fresh spinach adds many nutrients to our recipe. Although we prefer the fresh one but you may use the defrosted one by removing its moisture properly.

INSTRUCTIONS:

DOUGH MAKING:

1. Include the flour, olive oil, & salt in a mixing bowl(big).
2. After combining them all, progressively add water(warm), along with mixing.
3. Stop adding water as the smooth dough forms.
4. Now, dust your working surface with dry flour.
5. Make the dough stretchy by beginning to knead it.
6. Now, wrap in the kitchen towel for around twenty mins.

FILLING PREP:

1. Include a tablespoon of oil in a skillet that has been kept on a normal flame.
2. Include onion & garlic as the oil heats up.
3. Cook them till they become fragrant(~four mins).
4. Next, include the spinach & cook till it becomes soft.
5. Now, remove the skillet from the flame & keep it on the workplace.
6. At this moment, add pepper, vegan cheese, salt, & the optional spices you want.
7. Keep it away after giving it a proper mix.

ASSEMBLING:

1. Make six equal-sized balls from the dough.
2. Spread each dough ball into the shape of an oval/circle of ten inches.
3. Now, keep some filling in one-half of the dough, leaving edges around it.
4. Around the stuffing, turn the second half of the dough.
5. Press & seal the edges, and make the design using the fork.

GOZLEME COOKING:

1. Apply a thin layer of oil on a skillet/griddle over a normal flame.
2. Place three/four gozleme according to the space.
3. Press them gently using the spatula so that the side facing downwards the gridle will brown properly.
4. After some three /four mins, flip each gozleme & give the other side the same time to cook.
5. Once you finish cooking, lightly brush them with vegan oil to keep them moist.
6. Your Vegan Spinach & Cheese Gozleme is ready to serve!

TIPS:

• After kneading the dough, leave it for some time so that it relaxes and will be easy for you to roll.
• Don’t roll the dough too thin so that it tears or too thick so that the taste of the dough overpowers. Roll it with a standard thickness of about 2 millimeters.
• Don’t overfill. Seal edges with your fingers/fork properly to avoid the leakage of filling.
• At the end, cook these gozleme on a normal-low flame so that the outside does not burn until the filling warms up.

STORAGE DETAILS:

REFRIGERATION:

• As your cooked gozleme cools down completely, pack them in the box(sealed). Enjoy for around three days while keeping it chilled in the refrigerator.

FREEZING:

• Pack the individual gozleme in a foil(aluminium)/cling wrap. Freeze them for around thirty days & enjoy after defrosting & reheating.

REHEATING:

• Warm the refrigerated/defrosted gozleme on a griddle or in the toaster oven so that their filling inside warms up, making their outside crispy.

FAQs:

May I use some other items in the filling?

• Yes, you may go for herbs like parsley/dill, mushrooms, etc. They will work best with the spinach & vegan cheese.

What if I want to bake them?

• Sure! Transfer them to the oven(already heated) & bake them at 190 degrees C for around eighteen(18) minutes.

NUTRITIONAL FACTS/SERVING:

Serving size: One gozleme
Calories: 250 kcal
Carbs (total): Thirty grams
Fiber: 3 g
Net carbohydrates: Twenty-seven grams
Fats: 8 grams
Proteins: Six grams
Sugar: 1 g
Sodium: 250 milligrams