Healthy dinner for the Holidays: Savory VeganTurnover
 
 
These taste delicious baked in flaky phyllo dough or pastry dough. You can prepare the filling ahead and assemble right before baking.
Author:
Recipe type: Main
Cuisine: American
Ingredients
  • ½ cup vegetable broth for sautéing
  • 2 teaspoons extra-virgin olive oil
  • 1 medium leek, trimmed and diced
  • 1 yam, peeled and diced
  • 2 large carrots, diced
  • 1 fennel bulb, trimmed and diced
  • 1 large portobello mushroom, diced
  • 2 vegan sausages, casings removed and crumbles
  • 3 tablespoons chopped fresh sage
  • 3 tablespoons chopped fresh parsley
  • 1 bay leaf
  • ½ teaspoon salt
  • 1 package of frozen phyllo dough, thawed
  • ½ teaspoon ground black pepper
  • 4-6 tablespoons mushroom gravy (recipe below) optional
Instructions
  1. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. Heat the ½ cup of vegetable broth in a large nonstick pan over medium heat. Season with the salt and ground black pepper.
  3. Add the leek, yam, carrot and fennel. Saute for 5 to 6 minutes, or until the vegetables soften but still has a bite. Add more vegetable broth if sticking.
  4. Stir in the mushrooms and saute for another 3 minutes. Add the olives, sage and parsley. Mix well and remove from heat. Transfer to a bowl to cool off. Remove the bay leaf.
  5. In the same pan, heat ¼ cup of vegetable broth. When hot at the vegan sausage and brown for about 3-5 minutes. Transfer the cooked sausage to the vegetable mixture and mix in.
  6. Put the two teaspoons of olive oil in a small bowl. Lay two sheets of phyllo dough on a large cutting board that has been sprinkled lightly with flour. Using a pastry brush, brush the dough with the oil. Lay another two sheets over that and brush with the oil.
  7. Now cut the middle of the pastry sheets, longways. Place 3 tablespoons of the roasted root mixture on the end of one strip. Carefully fold the dough over the mixture to form a triangle. Fold again as though you were folding a flag to make a smaller triangle. Repeat with the remaining strip. Then repeat the entire process until you run out of the filling.
  8. Place the turnovers onto the prepared baking sheets and brush again with the remaining oil or you can brush them with melted vegan butter. Bake for 10 to 15 minutes or until they are golden brown. Serve hot.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/healthy-dinner/