One of Hooker’s first vegan meals ever, dedicated to Mel moll
3 bunches of mixed greens (either spinach, kale, silver beet or endive) chopped not too finely (remove and sinuey stalks)
1 large onion chopped
3 cloves of garlic chopped
2 tablespoons of olive oil
2 tablespoons of massell chicken stock
salt/pepper to taste
2 tubs of Toffutti
3 tablespoons of nooch
1 packet of filo pastry
This filling is basically done to taste so don’t stress about the ingredients of quantities. At the end of the day all you want is a tasty, cheesy, spinachy mix which is not runny so it holes its shape when you wrap it in the filo.
Brown your onion and garlic in the olive oil a large heavy base frypan.
Add your greens (you may need to do this a few handfuls at a time and wait for it to wilt before adding more or you may struggle a bit)
Cook them off till they are soft
Then season, add your stock power, salt, pepper, nooch or anything else that takes your fancy
Last step is to add the tuffutti bit by bit and use as much as you need to make it the right consistency. If the mix is too watery from the greens then just let it cook off and evaporate. You could add, TVP or chilli, or mushrooms, or pine nuts even, seriously, just let your imagination run with it.
Get your filo out and brush with either oil or melted non diary marg
Place a few spoonfuls in the middle then fold sides in and roll it down (you can play around with shapes too)
I often get best results with using two sheets for each thingo
you could also brush the top and sprinkle with sesame seeds or chilli flakes
Bake in oven until pastry is golden brown
And you’re done son !
Recipie By Hooker