Wednesday, April 14, 2010

Chickenish Cigars

This recipe was adapted from one of my favorite cooking shows which features meals in 30 minutes. She uses ground chicken and butter in the original recipe. I have adapted to fit a vegan diet using TVP and olive oil. The flavor from all of the seasonings makes it a very flavorful dish. Pair it with a nice green salad or some steamed veggies and this makes an impressive delicious meal.
4 servings

  • 1 ½ cups TVP (I use plain but chicken or beef flavor could be used)
  • teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons poultry seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons grill seasoning, half a palm full
  • 2 tablespoons chopped parsley leaves, a handful
  • 4 sheets phyllo dough – whole wheat if available
  • 4 tablespoons olive oil
Preheat oven to 425 degrees F.

Place TVP in a bowl and mix with spices and parsley. Add boiling water to cover the TVP and allow it to rehydrate.

Place a piece of phyllo on a large cutting board or work area, with a pastry brush, brush olive oil on it and top with a second sheet.

Divide the TVP mixture in half. Form a 1-inch thick log the length of the long side of the phyllo dough.

Roll the log in phyllo tightly. Cut the TVP filled phyllo into 4 "cigars" and brush with a dab more olive oil. Repeat to make a total of 8 TVP and phyllo roll-ups.
Bake 12 to 15 minutes until golden.

1 comment:

  1. st brought both tvp and phylo dough yesterday for completely different recipes. and now i can join the two.