clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
David's Vegan Boureka's

David’s Vegan Bourekas

  • Author: David Mishael
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 2 servings


Peanut/Sunflower oil 

6 oz Beefless ground beef 

3 oz Onion – minced 

4 oz Daiya Cheese Sauce 

1/2 Baked potato – minced 

2 tsp of paprika 

1 Sheet Puff Pastry Dough (or 3 sheets filo dough)


  1. Heat a little peanut or sunflower oil in a medium sized soup pot or skillet. 

  2. Add the minced onion, beefless ground beef and cheese sauce. Leave to simmer on a low to medium heat. 

  3. In another pan, heat a little peanut/sunflower oil. 

  4. Add the minced baked potato and paprika and saute until golden brown. 

  5. When the potatoes are ready, add them to the first pan with the onion, “beef” and cheese sauce. Stir to combine evenly. 

  6. Place a sheet of pastry on a baking sheet. Pour the filling mix onto one half of the pastry sheet, and fold the other side over to cover. 

  7. Pinch along the sides to seal the pastry. Make three slits on the top layer to allow steam to escape. 

  8. Brush lightly with olive oil and sprinkle sesame seeds on top. 

  9. Bake at 200 C for 20-25 minutes, until golden brown.

Keywords: vegan, meatless, pastry, filled pastry

Ready to receive Jewish Food Hero goodness?


* indicates required
%d bloggers like this: