A hearty vegan roast filled with tempeh bacon, mushrooms, and apples wrapped in phyllo dough.
2 Tbps olive oil
1 packed tempeh bacon
2 garlic cloves minced
1 large yellow onion chopped
1 apple peeled, cored, and chopped
9 cups of mushrooms chopped
2 Tbsp each fresh thyme, rosemary, and sage
1/4 cup whole wheat flour
1/2 cup vegetable broth
1 tsp salt
1/4 tsp pepper
1/4 tsp white pepper
1 cup melted vegan butter or olive oil
16oz package of phyllo dough thawed
In a large pot heat the olive oil over medium heat. Add the tempeh bacon and cook until browned (about 5 mins). Remove from the pot and set aside.
Add the onion to the pot and cook until translucent (about 5 mins) and the garlic and apple and cook for 2 mins. Add the mushrooms and cook for an additional 5 mins. Chop the tempeh bacon into small pieces and add to the pot. Stir in the flour until everything is coated. Add the broth, herbs, salt, and pepper. Cook until the mixture has thickened (about 3 mins).
Allow to cool for 10 mins.
Preheat oven to 350 degrees Fahrenheit.
Place two sheets of phyllo dough on a parchment-lined baking sheet. Add a one cup scoop of the mushroom mixture to the middle and fold the phyllo dough around it. Add another cup of the mixture and cover with two sheets of dough. Tuck the excess dough under the roast. Brush the dough with the melted vegan butter. Repeat the process of adding the mixture, covering with phyllo dough, tucking the excess under, and brushing with butter until all of the mushroom mixture is gone. As the roast gets larger use two sets of overlaping phyllo sheets to completely cover it.
Add the remain phyllo dough two sheets at a time brushing with butter between each layer.
Bake for 50 mins or until golden brown.
- Serving Size: 10
- Calories: 395
- Fat: 23.7
- Carbohydrates: 37
- Protein: 9
Keywords: Vegan, Thanksgiving, Holiday