07 January 2017

Vegan Phi Pi

The title is a pun.  This is a pie made of phylo dough.  It's vegan but is made to taste "meaty".

I use "Athens" brand phylo dough. I buy a one pound box which is split into two rolls so I use half a pound of dough per pie. You can do whatever you want inside a pie if you start with nice phylo dough. Put some oil in the pan. (I use a 9x13" pan I think.) Put down quite a few layers on the bottom to keep the pie together.  (You are supposed to thaw the dough for 2 hours. It's good to do that. If you have to speed it up, an hour will work, but try to help it along by unrolling it and lower your expectations for the sheets as they will split and break but still taste just as good.)

To make a pie, put down layers and use a spray bottle to spray olive oil between the sheets. After what seems right to you, add a layer of filling, then a some layers of phylo dough. Repeat.  My pies seem to have 3 layers of filling with 4 layers of dough. Make sure to spray the oil liberally between the sheets in each layer.  Be sure to add extra spritzes to the top layer, which needs extra oil in the oven.

For the filling, I used a block of tofu, two packs of Boca "meat" crumbles, some of my homemade yogurt, salt, pepper, a can of coconut milk, and some "magic mushroom powder": Mushroom Seasoning  which is from Singapore.
I also used some of this on the top layer: Truffle Oil which is from France.  I also sauteed two onions separately from a massive pile of cumin seeds, both of which were added to the mixture.

That was in the oven at about 350F for however long until it all got warm enough and the top layer of dough was brown and crunchy.