for 4 people

Vegetable mixture

200 g	broccoli, cut into florets, stem peeled and sliced
40 g	leaf spinach
2 tbsp	olive oil

Dough

400 g	white flour
1 parcel	dry yeast
2 tsp	salt
100 g	vegan quark substitute

To shape

1	olive
2 tbsp	vegan cream substitute
2 tbsp	vegan grated cheese substitute

How it's done

Vegetable mixture

Place a steamer basket into a wide pan, fill with water until it is just below the bottom of the basket, add the broccoli, cover and cook over a medium heat for approx. 10 mins. until soft. Place the broccoli, spinach leaves and olive oil in a tall measuring jug, puree, leave to cool slightly.

Dough

Mix the flour, yeast and salt in a bowl. Add the quark substitute and vegetable mixture, mix and knead to form a soft, smooth dough. Shape the dough into a ball, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Shape the dough into 8 small and one large ball, inserting the olive (king) into one of the balls. Place the large ball in the centre of a tray lined with baking paper. Arrange the small balls evenly around the large one, cover and leave to rise for a further 30 mins. Brush with soya cream, sprinkle with grated cheese substitute.

To bake:

Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Slide the cake onto a cooling rack, leave to cool.

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