Sweet Potato Burek

This recipe brings back such sweet memories. It was our family ritual growing up every week and Mum would vary it with different types of meat mixes, cheese and spinach etc... 

I love the fact that I have created this unique Serbian traditional burek with my healthy vegan twist and used Macro TVP and Sweet Potato Powder available only at Woolworths.

I hope you enjoy another one of my Macro original recipes I have created for you to enjoy with your family too! 

SWEET POTATO BUREK

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Serves 6-8 people

Ingredients

1 cup finely chopped onion
1-2 crushed garlic
1-2 packets of Macro Textured Vegetable Protein
1-2 tablespoons Macro Sweet Potato Powder
1 cup chopped parsley
1 litre of vegetable flavoured stock (I use Massell stock cubes)
5 tablespoons olive oil
1 package thawed filo pastry sheets
1 1/2 cups plain Greek style yogurt
1 1/2 cups soda water

Salt and pepper to taste


Method
Sauté diced onions and crushed garlic with a splash of olive oil. Season to taste.
Add parsley, stock and TVP and cook once all combined and soft. Add more water if too dry.
Lightly brush oil in baking dish and start layering the filo pastry. I typically have 2 sheets between and brush oil in between the layers.
Spread the cooled ground chuck mixture evenly over the filo and to the ends. Begin covering the meat with the remaining filo, again using 2 sheets at a time and brushing with oil.
In a medium bowl, mix yoghurt with soda water. Pour over burek.


We love eating ours with kiselo mleko, AKA buttermilk.

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Did you know?

Sweet potatoes are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They get their orange color from beta-carotene, which is a pigment and antioxidant.

Parsley is rich in antioxidants and nutrients like vitamins A, K, and C, parsley may improve blood sugar and support heart, kidney, and bone health. I love parsley as I had it to many of our dishes for that extra tasty flavour. Parsley stays fresh for up to two weeks, compared to dried parsley which may last up to a year. 

Texture Vegetable Protein is incredibly wealthy in complete protein and contains no fat, so it is an excellent alternative to meat. It is also a good source of dietary fiber, iron, magnesium and phosphorus. It’s made from chunks of soy and defatted soy flour product, a by-product of extracting soybean oil.

 

What are some of your family favourite meals from your childhood ?  

Happy Sunday! 

xxDani

365 Lifestyle Motivator