Phyllo with French Lentils, Seitan and Oyster Mushrooms and Gravy topped with Green Beans

Dinner 11/16

Phyllo with Lentils, Seitan and Oyster Mushrooms and Gravy

Green Beans



The seitan was first marinated with a mixture of reduced scotch, tamari and pepper, then vacuum-sealed for six hours

The oyster mushrooms, ready to be sliced



The seitan was pan-fried with olive oil



Now on to the phyllo portion...

Phyllo 01: fold one piece in half (like a book), brush with olive oil, then cut down the center -- surprisingly, a pizza cutter works wonders here.




Phyllo 02: lay one half of the phyllo across the oiled mini-loaf pan.



Phyllo 03: add the second piece, pushing into the corners.



Phyllo 04: add the first layer of French lentils (pressure cooked with a half an onion, studded with cloves, 16 minutes).



Phyllo 05: add the cooked seitan.



Phyllo 06: add the pan-fried oyster mushrooms (olive oil, pepper, tamari).



Phyllo 07: add the second layer of lentils.



Phyllo 08: fold the second layer of phyllo over the lentils...



Phyllo 09: brushing any exposed area of phyllo with olive oil.




Phyllo 10: do the same with the first layer.




Phyllo 11: fold over the last piece.




Phyllo 12: place the mini-loaf pans on a cookie sheet and bake at 425F for 8 minutes. Remove from the oven, invert the loaf pans, place phyllo back in the oven for 4-5 more minutes until golden brown.




Here's a close-up cutaway shot, showing the layers.





Finished: plated with gravy (shallot, garlic, roux, veg stock, tamari, pepper), topped with green beans.

Tags: phyllo, seitan, scotch, oyster mushrooms, lentils, pressure cooker, vacuum sealer, green beans, gravy, vegan, food, dinner, tofu666