The vegan bougatsa recipe with mushrooms and caramelized onions by Georgina Hayden | The new vegan
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Bougatsa for breakfast is one of my favorite Greek traditions: fresh from the oven, dusted with cinnamon icing sugar and chopped by a effective and serious device. boss (I don't know why they are always so harsh, but it seems to be a common trait). And while this is how bougatsa is most commonly found, you can also get tasty versions filled with minced meat. Today's recipe is how I make mine, but feel free to play around with it - if you have a particular vegan cheese you like, for example, crumble it or grate it into the filling. And if you hate marmite, don't be put off by the marmite buttery finish: it's not a slap of yeast in the face, but rather a salty, seasoned glaze that adds a nice depth to the whole thing.
Bougatsa with mushrooms and onionsPreparation 15 minCooking 1 hourFor 4 people
Olive oil400g Potatoes in their skin, unpeeled, cut into 1½-2cm cubes 2 cloves of garlic, peeled and finely minced 2 red onions, peeled and finely minced 60 g vegetable butter 500 g chestnuts, wiped dry and cut into 1 cm thick slices ½ bunch of fresh thyme , picked leaves Sea salt and black pepper ½ tsp allspice powder 150 g vegetable cream cheese 250 g filo pastry sheets ½ tsp Marmite
Put a large skillet over medium-high heat and add enough olive oil to cover the bottom. Fry the cubed potatoes for about five minutes, stirring regularly, until lightly browned, then add the garlic and onions, and fry, stirring often, for five to eight minutes more, until tender.
Pour the potato mixture onto a plate, then put half the butter and all the sliced mushrooms in pan. Add most of the thyme leaves, season generously, then stir in the allspice and sauté, stirring occasionally, for 10 minutes, until the mushrooms release their liquid and begin to caramelize.
Return potato mixture to pot, stir to combine, then remove from heat. Stir in cream cheese and set aside.
Preheat oven to 200C (180C fan)/390F/Gas 6, and grease a roasting pan with 30cm x 25cm. Line the tray with most of the filo sheets, so they cover the sides, and drizzle with olive oil between each layer. Spoon the filling in, spread it out in an even, not too thick layer, then fold over the overhanging filo so that the filling is completely encased. Drizzle with olive oil, then bake for 35 minutes, until golden and crispy.
Just before removing the pie from the oven, melt the remaining butter in a small saucepan with a few thyme leaves, then stir in the pot. Slide the bougatsa onto a serving board, cut it in four, pour the butter from the pot over it and serve immediately.
Bougatsa for breakfast is one of my favorite Greek traditions: fresh from the oven, dusted with cinnamon icing sugar and chopped by a effective and serious device. boss (I don't know why they are always so harsh, but it seems to be a common trait). And while this is how bougatsa is most commonly found, you can also get tasty versions filled with minced meat. Today's recipe is how I make mine, but feel free to play around with it - if you have a particular vegan cheese you like, for example, crumble it or grate it into the filling. And if you hate marmite, don't be put off by the marmite buttery finish: it's not a slap of yeast in the face, but rather a salty, seasoned glaze that adds a nice depth to the whole thing.
Bougatsa with mushrooms and onionsPreparation 15 minCooking 1 hourFor 4 people
Olive oil400g Potatoes in their skin, unpeeled, cut into 1½-2cm cubes 2 cloves of garlic, peeled and finely minced 2 red onions, peeled and finely minced 60 g vegetable butter 500 g chestnuts, wiped dry and cut into 1 cm thick slices ½ bunch of fresh thyme , picked leaves Sea salt and black pepper ½ tsp allspice powder 150 g vegetable cream cheese 250 g filo pastry sheets ½ tsp Marmite
Put a large skillet over medium-high heat and add enough olive oil to cover the bottom. Fry the cubed potatoes for about five minutes, stirring regularly, until lightly browned, then add the garlic and onions, and fry, stirring often, for five to eight minutes more, until tender.
Pour the potato mixture onto a plate, then put half the butter and all the sliced mushrooms in pan. Add most of the thyme leaves, season generously, then stir in the allspice and sauté, stirring occasionally, for 10 minutes, until the mushrooms release their liquid and begin to caramelize.
Return potato mixture to pot, stir to combine, then remove from heat. Stir in cream cheese and set aside.
Preheat oven to 200C (180C fan)/390F/Gas 6, and grease a roasting pan with 30cm x 25cm. Line the tray with most of the filo sheets, so they cover the sides, and drizzle with olive oil between each layer. Spoon the filling in, spread it out in an even, not too thick layer, then fold over the overhanging filo so that the filling is completely encased. Drizzle with olive oil, then bake for 35 minutes, until golden and crispy.
Just before removing the pie from the oven, melt the remaining butter in a small saucepan with a few thyme leaves, then stir in the pot. Slide the bougatsa onto a serving board, cut it in four, pour the butter from the pot over it and serve immediately.
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