Tempeh Strudel with Braised Endive, Carrots and Leeks

Dinner 4/29

Tempeh Strudel with Braised Endive

Braised Carrots

Braised Leeks

Tonight's Keyword: Braised ;)

We had a little bit of leftover phyllo from the other night and some endive from the catering gig, so this dish seemed a natural choice...

This is recipe is heavily adapted from a class we took with chef Michael Symon around 1999. The grape leaves keep the tempeh from drying out during the baking and add a nice additional flavor to these little phyllo strudels...

here's a few shots of how it's assembled...





For the tempeh: Cut into eight pieces, fill a small saute pan with water halfway up the side of the tempeh, and add a splash of tamari. cook over high heat until the liquid has evaporated. Heat oil to 375°F and deep fry the braised tempeh for about three minutes...

Assembling the strudel:



Rinse/drain eight grape leaves. place tempeh piece at the bottom...



...and roll up.



Take one phyllo sheet, fold in half like a book, and brush with a combo of olive oil and chopped rosemary.



Coat all exposed areas as you roll up the strudel.



Place on a sheet pan...



...and bake at 450°F for 8-10 minutes.

Tags: tempeh, strudel, rosemary, endive, carrots, leeks, vegan, food, dinner, tofu, michael symon, vegan, food, dinner, tofu666