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

Ingredients

• 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

Directions

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.