Christmas Tempeh Filo Roast

Roast for two over Christmas? Carmen from The Cooking Flea has you covered with this quick & scrumptious roast.

cooking time: 50 minutes

serves: 2

Recipe By: The Cooking Flea

Ingredients

250g tempeh

210g butternut squash, cooked

65g stale bread

7 sheets of filo pastry

½ onion

2 garlic cloves

3 tbsp tamari

¼ glass red wine

A handful of fresh sage

Black pepper and salt to taste

Olive oil for cooking

Unsweetened plant-based milk for soaking the bread

Method

Crumble the tempeh and set it aside. Finely dice the garlic, the onion and the fresh sage and place in a bowl.

Cut the stale bread into big chunks, place it in a bowl, soak with the milk and set aside too.

Heat a splash of olive oil and stir-fry the onion with the garlic and the sage.

Once they are soft, add the tempeh and stir-fry too. Add the tamari to taste, stir, then pour the red wine. Let it evaporate and cook the tempeh, over low heat, for 10 minutes until it has browned a bit and it’s crispy on the outside. Season with black pepper and add more salt to taste (optional).

Press the bread between your hands in order to remove any excess milk but do not discard this last. Move it into a big bowl, add the squash puree, the tempeh and mix all together till all the ingredients are combined.

Take a packet of filo pastry sheets and cut them in half. Take one square sheet, brush it with the leftover milk, gently lay another sheet on top, then brush again and add a third layer.

Take 2 to 3 spoonfuls of the tempeh filling and place them in the middle of the sheet. Brush with more milk around it, then carefully seal the sheets to form a parcel.

Lay on a baking tray and bake at 180°C for 20-25 minutes, making sure that the parcels’ tops don’t get too brown.

Serve the parcels with roasted veggies, gravy and enjoy!