Vegetable Loaf
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Ingredients
- 10 sheets phyllo dough
- ¼ cup extra-virgin olive oil for basting
- 2 tablespoons extra-virgin olive oil
- 1 cup onion, diced
- 2 tablespoons garlic, minced
- ¾ cup crimini mushrooms, chopped
- ½ cup celery, sliced thin
- ½ cup walnuts toasted and chopped
- 8 ounces seitan, ½ inch chopped
- 1 cup Textured Vegetable Protein (TVP), soaked in hot water
- 1 tablespoon chopped parsley
- 1 tablespoon nutritional yeast
- 4 teaspoons tamari
- 1 teaspoon sage
- ½ teaspoon oregano
- ½ teaspoon thyme
- Celtic Sea Salt
- Black pepper
Instructions
- Preheat the oven to 350 degrees. Place TVP and water in a medium bowl until liquid is absorbed, approximately 10 minutes. Place oil in a saute pan. Add onion and garlic, cook for 3 minutes, stirring frequently. Add celery, mushrooms, walnuts, cook for 5 minutes, stirring frequently. Add seitan and TVP, cook for 7 minutes stirring frequently. Place in a large mixing bowl with remaining ingredients and mix well. Allow to cool. Lay phyllo dough on a flat surface. Fold sheet into quarters, lightly baste with olive oil. Scoop 1 cup of filling in center of phyllo square. Fold in sides and roll away from you, forming as tight a burrito as possible. Repeat process or remaining phyllo. Place on a well-oiled pan and bake for 20 minutes.
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