Who knew phyllo dough was so easy to work with? (And each sheet has only 70 calories, so enjoy!)
Half block of tempeh + soy sauce + vegan Worcestershire sauce + little olive oil
Veggies: 1 potato, 2 carrots, 3 stalks celery, 5 asparagus (or whatever you have on hand)
1/4-1/2 can rotel (optional)
Sauce: 2 bullion cubes + dash cayenne + garlic + dash soy sauce + about 3/4 c water
Thawed phyllo dough
** NOTE: As always, you can use any vegetables you have on hand. So try it with any variation that you want. You can't mess this up. **
You want to water stir-fry your diced potato and carrots while you cook your diced tempeh in another pan.
To make the sauce cook 3/4 c water with 2 bullion cubes + spices in a small skillet. You'll lose a little of the water by the end but don't cook it all off.
When veggies and tempeh are all cooked, you'll want to take the phyllo dough out of the fridge. I used 4 sheets for this casserole.
Mix veggies + tempeh in a big cast iron skillet. Cover with rotel and sauce.
Once you have the casserole ready, you'll want to layer your phyllo dough and spray with cooking spray (or olive oil or margarine if you're feeding people who prefer higher-fatty meals.) The phyllo dough will be crispy either way but has much less fat if you use a cooking spray. Try it both ways or use margarine the first time and wean yourself off.
** phyllo dough seems to be cooked best at 375 degrees for 20-30 minutes whether you're making a casserole or dessert.
Cook until brown. Amazing!