Stuffed tempeh and spinach filo parcels
YOU WILL NEED
250g tempeh, cut into small chunks
360g fresh spinach
¼ tsp ground nutmeg
3 spring onions, finely chopped
1 tbsp small capers
4 filo pastry sheets
100ml extra virgin olive oil 2 tbsp sesame seeds For the tempeh marinade
60ml extra virgin olive oil
20g fresh dill, stalks removed
1 lemon, zest and juice
½ tsp Dijon mustard For the cashew cheese 80g cashew nuts, soaked in boiled water for 10 minutes
10g nutritional yeast flakes
10ml water
1 lemon, zest and juice of ½
1 garlic clove
1 tbsp olive oil
Salt and pepper
DIRECTIONS
■ Preheat the oven to 180°C/Gas Mark 4.
Place the tempeh into a steamer and steam for 8-10 minutes. Make the tempeh marinade by blitzing all the ingredients together with a hand blender until smooth.
■ Move the tempeh onto a baking tray and pour the marinade over. Toss together so that all the tempeh is coated and set aside.
■ Make the cashew cheese by combining all the ingredients in a blender and whizz to form a thick paste. Set aside.
■ Place the spinach in a large bowl. Pour boiling water over it and allow to wilt. Pour cold water over to stop the spinach cooking and drain by squeezing between your hands.
■ Finely chop the spinach and place into a mixing bowl. Add the cashew cheese, nutmeg, spring onions and capers. Season and place in the fridge.
■ Place the tempeh in the oven and cook for 15 minutes. Once cooked, remove from the oven and add to the spinach mix. Stir everything together to combine.
■ Lay the filo sheets out one at a time, keeping the others under a damp cloth so they don’t dry out. Cut each sheet in half lengthways and brush with some olive oil. Spoon 1 heaped tbsp of the spinach and tempeh mix onto the bottom of the filo sheet, using the back of the spoon to form the mix into a right-angled triangle.
■ Fold pastry over diagonally to form a triangle, and brush with olive oil. Continue to fold, keeping the triangular shape, and finish with more oil. Scatter some sesame seeds over the finished parcel and place onto a non-stick oven tray. Repeat this process with the remaining filo sheets, then bake for 20-25 minutes until nicely browned.