This delicious savory plate cake looks delicious. The mushrooms, spinach and sun-dried tomatoes are a perfect combination. This recipe is also completely plant-based. Enjoy!
Ingredients
For 4 people
- 1 roll of fresh puff pastry (or make it yourself!)
- 2 garlic cloves, finely chopped
- 300 g fresh spinach
- 300 g mushrooms, halved
- 1 tbsp Becel Original liquid
- 200 g vegan cream cheese
- 4 tbsp sun-dried tomatoes
- 150 g vegan grated cheese
- freshly ground pepper
- a handful of pine nuts, toasted
Read also: 'Recipe:vegan chocolate cake with orange'
Preparation method
- Preheat the oven to 220 degrees.
- Heat the liquid margarine in a pan. Saute the garlic on medium-high for 2 minutes
- fire. Add the spinach and cook until just wilted. Set aside.
- Fry the mushrooms in the same pan with a pinch of salt for about 5 minutes.
- Squeeze the spinach and roughly chop it. Mix this with the vegan cream cheese, salt and pepper.
- Roll out the puff pastry and spread the spinach mixture on it. Top with the fried mushrooms, sun-dried tomatoes and vegan grated cheese.
- Bake the tray cake for 15 minutes on a baking tray lined with baking paper.
- Serve with the toasted pine nuts and some freshly ground pepper.
Recipe and image:Becel
