Veganchilla

Ingredients: (phyllo (or filo) dough)

(for about 6 large dumplings or 12 smaller)

• 450 g all purpose flour
• 100 g wholewheat spelt flour
• 350 ml warm water
• 3 tbsp olive oil
• 2 tsp apple cider vinegar
• 1,5 tsp salt

Method:

1. Place flour in a mixing bowl and make a well in the center; drizzle in olive oil and add salt. Pour in warm water and apple cider vinegar, then mix until dough just comes together and pulls away from the sides of the bowl, 1 to 2 minutes.
2. Transfer dough to a lightly floured work surface and knead until smooth, using just enough flour to keep it from sticking to the work surface or your hands, 2 or 3 minutes. Continue to knead until dough is supple and elastic, about 5 more minutes. Wrap dough ball in plastic wrap and let rest in refrigerator 1 to 2 hours.
3. Cover the table with a clean linen or plastic tablecloth. Sprinkle it with flour and place the dough on it. Gently flatten it with the palm of your hand, lightly dip it, and then roll it out as thinly as possible. Finally, thinly coat it with oil and let it rest for 5 minutes.
4. Roll out the dough with the back of both hands. We start in the middle and gently and patiently pull the dough towards us. If possible, we move around the table. If this does not work, turn the tablecloth with the dough several times. When you notice that the dough shrinks, coat it thinly with oil and let it rest for a few minutes. Repeat the process to get a transparent thin dough. Roll out the dough a bit thicker for cooked dishes, e.g. for štruklji. Finally, we cut the the thicker edges.
5. Cover the dough with filling and roll it into a spiral. Cut it in smaller pieces (about 10-15 cm) and roll them in oiled aluminium foil. Do not tighten too much and seal the edges.
6. Steam them for about 30-40 minutes, depending on the thickness (mine were smaller so I cooked them for abour 30 minutes).

Ingredients: (spinach filling)

• 1 large onion (chopped)
• 3 cloves garlic (chopped)
• 600 g frozen spinach
• 400 g firm tofu
• 400 g vegan sour cream
• 6 tbsp nutritional yeast
• 8 tbsp vegan parmesan
• salt and pepper
• dried vegetable mix

Method:

1. Chopp onions and saute them in 3 tablespoons vegetable oil. Add 2 cloves chopped garlic.
2. Add spinach and continue cooking.
3. Add crumbled tofu, vegan sour cream, nutritional yeast and vegan parmesan.
4. Season with salt, pepper and dried vegetable mix.

Ingredients: (mushroom sauce)

• 1 large onion (chopped)
• 2 cloves garlic (chopped)
• 350 g mushrooms sliced thinly
• 200 g vegan sour cream
• 3 tbsp nutritional yeast
• fresh parsley and dill
• salt and pepper
• dried vegetable mix

Method:

1. Clean and slice the mushrooms.
2. Chopp onions and saute them in 3 tablespoons vegetable oil.
3. Add mushrooms and continue cooking until they release their juices and the juices then evaporate.
4. Add 2 cloves chopped garlic, chopped parsley, a pinch or two of dill and add salt, pepper and dried vegetable mix to taste.
5. Add vegan sour cream, nutritional yeast and some water if the sauce is too thick.
6. If you like you can also add some smoked paprika powder or/and cayenne pepper if you like it spicier.