John Myers
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Vegan: Brussels Sprouts – Leek – Cake
The perfect vegan: brussels sprouts – leek – cake recipe with a picture and simple step-by-step instructions.
For the dough
- 200 g Spelled flour
- 0,25 dice Yeast
- 0,5 tsp Sugar
- 1 tsp My vegetable salt *
- 1 tsp Olive oil
- 175 ml Lukewarm water
For covering
- 1 pole Leek
- 20 piece Cauliflower
- 20 piece Vegetable broth *
- 20 piece Freshly ground pepper
- 20 piece Cheese
- Sieve the flour into a bowl, make a hollow in the middle and crumble the yeast into it, add the sugar and half of the water. Using a fork, mix a little flour over the sugar and yeast mixture, starting from the inside out, let this dough rise for about 1/4 hour, then bubbles should have formed. now the olive oil, the salt and that
- Add the rest of the water and knead the dough for a good 5 minutes. Shape a ball of dough and let it rise in a warm place, the volume should double.
To the topping
- Clean and cut the Brussels sprouts, briefly bring them to the boil in a little vegetable stock, add the leek, cut into small pieces and leave to stand for a few minutes, then drain and allow to cool.
- Knead the dough again and put it in a forum lined with baking paper and pull up one edge, spread the vegetable topping (I didn’t quite need the Brussels sprouts) on it and sprinkle generously with vegan cheese and then at 180 degrees about 30 up to 45 minutes … depends on the oven … bake.
Helpful links
- * Supplies: Vegetables – Salt
- * Supplies: Make your own vegetable broth
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