I love that there are so many types of pastry and dough on the market that are vegan. Mostly because Crisco and Shortening are vegan, not healthy, but vegan none the less. So when I was craving something like a Beef Wellington pastry I thought oooh I bet I could make those with fillo dough, pie dough, Pillsbury Croissant Dough, or even pizza dough! So for my first attempt I didn’t go straight to the Gardein Beef but instead to some veggies and Daiya cheese but please feel free to try these with any type of faux meat, vegetable, cheese, or even fruit! The Farmer’s Markets are brimming with good things lately so I encourage you to experiment with this. Make an eggplant parm fillo or even a butternut squash one with a pinch of cinnamon and brown sugar try a dessert fillo with peaches and earth balance , sugar, ginger, and cardamom. Whatever you can imagine will fit perfectly in this dough!

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Fillo Primavera

• 1 box Organic Fillo Dough
• 1 head broccoli
• 2 tomatoes
• 1 block Daiya Havarti Cheese
• Kosher Salt
• Pepper
• Garlic
• Dehydrated Onions
• Olive Oil
• Optional: 1 Container of Victoria Vegan Roasted Red Pepper Alfredo Sauce or Rao’s Marinara Sauce (Victoria Vegan Alfredo Sauces are available at www.veganessentials.com and Rao’s Sauces are available in most grocery stores including Whole Foods)

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Prepare!

1. Chop all veggies into tiny pieces to accommodate the fillo packages that will go in the muffin pan.
2. Preheat the oven to 350 degrees.
3. Spray muffin pans lightly with olive oil.
4. Cut fillo dough into squares twice as large as the muffin tin holes.
5. Place at least 3 sheets of the fillo dough square into each muffin tin hole.              
6. Spray dough with olive oil, sprinkle with Salt, Pepper, and Spices.
7. Place chopped veggies and crumbled cheese into each fillo muffin.                                                                  
8. Add 1-2 tsp of optional sauces at this time like Victoria Vegan Roasted Red Pepper Alfredo or Rao’s Marinara.        
9. Sprinkle tops with more salt, pepper, and spices.
10. Bring excess dough to a point and twist. Spray with olive oil and a sprinkle of finishing salt.

Cook!

1. Bake for at least 15minutes or until the dough on top starts to darken and the dough separates from the sides of the muffin tin. It may take longer depending on how dense your cups and what types of ingredients you filled it with.     
2. Note: Use more fill sheets for juicier fruits and veggies and less for more dense foods like chicken and broccoli.
3. Serve immediately and enjoy!

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XOXOX,

The Hippie Gypsy