Sirene Po Shopski is a traditional Bulgarian dish, it is traditionally made with Bulgarian white cheese/feta, eggs, tomatoes and parsley, and it is cooked in a clay pot known as a “gyuveche”. I had the pleasure of experiencing the delightful flavours of this dish before switching up my diet due to my husband’s connection to Bulgaria and Bulgarian cuisine. When I visited Bulgaria I was introduced to the amazing fresh produce its bares, particularly their tomatoes. They were heavenly.
I wanted to challenge myself to make a vegan sirene po shopki which was somewhat close to the traditional version. Of course, this sirene po shopski recipe has been changed drastically to make it suitable for vegan and plant-based eaters… but if you are looking for a delicious vegan sirene po shopski recipe, this is it! I hope you enjoy this recipe, my husband and I experimented quite a bit to get the texture and the taste perfect! If you’d like something to pair this with, I highly suggest trying my pita bread recipe here.
Ingredients for Vegan Sirene Po Shopski
- 400g tomatoes
- 680g passata
- 100g vegan cheddar cheese
- 400g silken tofu.
- 400g soy greek style yoghurt
- 200g vegan “greek style” cheese
- 1/2 tsp black salt (optional but it gives the eggy taste)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp sweet paprika
- 1/2 vegetable stock cube
- salt & pepper to taste
Optional :1-2 yellow egg replacement (I used this just for the visual aspect to make a yolk).
- First, pre-heat the oven to 190°C (374°F). Then, slice the tomatoes into halves, place them into a heated deep pan with a tablespoon of oil. Fry them on a medium heat until the skin slightly caramelises.
- Then, add the passata along with the vegetable stock cube, paprika, smoked paprika, onion and garlic powder- season the sauce with salt and pepper to taste. Allow the tomato sauce to come to a boil and then simmer for further 10 minutes. Note: taste the sauce and re-season (if necessary).
3. Next, prepare the cheese layer by mixing the feta and greek style yogurt. Place it in the fridge until step 5.
4. Then, drain the silken tofu and season it with the black salt. Note: be careful to not add too much (it as a strong egg-like taste)
5. Finally, find a deep dish or ceramic pots (I usually use an 8 x 12-inch pan) . Once you have the pan/pot- layer the cheese and yoghurt mix first, followed by the tomato sauce, place in the silken tofu, and top with the optional egg-yolk replacer and sprinkle on the cheddar cheese. Cover the pan/pot and place it in the oven for 10-15 minutes. Top with parsley and pepper and serve with fresh bread. Enjoy!
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