Crispy layers. Hearty, slow cooked veggies and plant-based sausage.

This dish isn’t too hard to make, can feed four to five folks, tastes and looks impressive, too. Try it out at your next holiday meal, family gathering, potluck, or just make it for yourself (the leftovers are great).

*Line the casserole dish like a pie using Phyllo.*

WHAT YOU’LL NEED:

1 casserole dish, 9” x 13” (3 qt.)
1 XL soup pot
1 package of frozen phyllo dough (I use Fillo Factory brand)
5 slices of vegan cheese ( I use Follow Your Heart, medium cheddar)
2 plant-based sausages ( I use Beyond Meat, brat original)
2 large onions
1 medium leek
4 garlic cloves
1 large eggplant
1 medium zuchini
4 cups crimini mushrooms
2 small delicata squash
4 cups cherry tomatoes
1 jalapeño pepper (optional if you like a little kick in the mouth)
2 Tb vegan bullion powder (I use Seitanbacher vegetable broth/seasoning)
2 Tb nutritional yeast flakes
1 tsp black pepper
1 tsp smoked paprika
1 Tb corn starch (or all purpose flour)
Salt to taste
3 cups water
1 Tb. vegan butter or cooking spray
Arugula for garnish

DIRECTIONS:

*The veggies and sausage should cook down into a thick stew.*

Defrost Phyllo a few hours before you begin ( you can leave the unopened box it in the fridge the night before).
Cut, dice, and chop all your veggies roughly. Aside from tossing stems and butts, the only things to pay careful attention to are:
- remove the jalapeño seeds from inside the pepper
- try crushing and crumbling the mushrooms with your hands to save time
- leave the skins on the squash and the eggplant
- cook the cherry tomatoes whole
Throw all the veggies into the big soup pot, and add the 2 whole sausages (chop these later so the pieces stay substantial).
Add 1 cup of water, the bullion, paprika, pepper, nutritional yeast (do not add the corn starch or salt until towards the end), and bring everything to a simmer at medium heat.
Here comes the part requiring some patience. You have to slow cook these veggies to perfection for about an hour, so cover the pot and get to work on the other steps.
Preheat oven to 375º.
Oil or butter the casserole dish.
Unroll the Phyllo and line the bottom of the pan with 1/2 of the phyllo sheets. Let the edges hang over for now, you’ll fold them in once the veggies and sausage are added.
Continue to occasionally stir the pot, adding the remaining 2 cups of water as needed to keep things moist.
Once all the veggies and sausage have cooked well (the squash should be soft), chop up the sausages using your spoon and add salt to taste and the starch. Simmer for another 5 minutes. The consistency should be like a very thick stew. Not watery.
Pour all the contents into the phyllo-lined casserole dish and fold edges over and then place the remaining sheets, folded in half, neatly on the top.
Cut or tear each slice of cheese in half. Position them evenly on the top, delineating where to cut.
Lower the oven to 350º and bake for about 35 minutes, or until the top is golden brown.
Garnish with arugula and serve warm.