Recipe from Eat, Drink, & Be Vegan by Dreena Burton.
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Dreena’s Recipe Introduction: This recipe began as a more generic roasted vegetable roll. I needed more flavor, and remembered the flavors of Moroccan cuisine that I love so much – including cumin, cinnamon, and ginger. I changed a few elements, and the result was vegan magic! Serve as an elegant meal, drizzled with the Balsamic Maple Sauce (recipe below), and pair with a mixed green salad. Or, make smaller rolls and serve as very impressive appetizers (see notes below).
YIELD: 4 SERVINGS (OR MORE AS APPETIZERS)
2 cups combination of yellow, red, and orange bell peppers, chopped
2½–3 cups zucchini or yellow squash, cubed
1–1¼ cups onion, chopped
1½–2 cups fennel bulb, chopped (about 1 medium bulb)
½ cup dried apricots (preferably unsulfured), chopped (or if in season, 1 cup fresh figs, stems removed, and halved)
5–6 large cloves garlic, minced
1½–2 tbsp extra-virgin olive oil
1½ tsp cumin
¾ tsp ground ginger
½ tsp paprika
¾ tsp cinnamon
½ tsp sea salt
freshly ground black pepper to taste
1 cup cooked chickpeas or white beans
½ cup (packed) fresh basil (or parsley) leaves, minced
8 to 12 sheets phyllo pastry sheets (see notes)
2½–3 tbsp extra-virgin olive oil (to brush phyllo)
1/4 cup chopped or slivered almonds, lightly toasted (for garnish)
Preheat oven to 425ºF (220ºC). Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, cumin, ginger, paprika, cinnamon, salt, and pepper. Roast in oven for 35–45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened. Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC). Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls. Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil) on top. Spread ¾–1 cup roasted veggie mixture (see note) down the center of top sheet, leaving 1–2-in (2½–5-cm) space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet. Repeat process until all phyllo and mixture are used; you will have 4–6 rolls (see note). Bake for 24–28 minutes, until golden brown. Serve warm, drizzled with Balsamic Maple Sauce (recipe below), and garnished with almonds.
1. For wheat-free option, use spelt phyllo pastry.
2. Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won’t ruin them, but will affect the presentation (if that’s important to you).
3. As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top. Repeat process until you have used up all the filling. Bake at 375ºF (190ºC) for 15–20 minutes, until golden. Serve with Balsamic Maple Sauce (page 76) as a dip.
Balsamic Maple Sauce:
This tangy, sweet sauce will perk up any vegetable or grain, and… it’s a breeze to make! Serve warm over steamed green vegetables or baked sweet potatoes, or use for dipping tempeh, potstickers, spring rolls, and more! It’s also an absolute must to serve with the Moroccan Chickpea-Vegetable Phyllo Rolls (recipe above).
YIELD: 4–5 SERVINGS (ABOUT ½ CUP)
¼ cup pure maple syrup
¼ cup balsamic vinegar
2 tsp Earth Balance Buttery Spread
1 medium clove garlic, minced
1/8 tsp (rounded) sea salt
1 tsp arrowroot powder
3 tbsp tamari
In a saucepan on low heat, combine syrup, vinegar, Earth Balance spread, garlic, and salt, and heat for several minutes. Meanwhile, in a bowl, combine arrowroot and tamari, stirring through until well incorporated. Add tamari mixture to saucepan, whisk to combine, and increase heat to bring mixture to a boil, stirring continually. Let boil gently for 1 minute, then remove from heat and let cool slightly (the mixture will thicken more as it cools down).
Leftovers can be refrigerated. This sauce is delicious chilled and drizzled over steamed or sautéed veggies or leafy greens, as a dipping sauce for pan-fried tempeh or tofu, tossed into whole grains or noodle dishes, or topped on sandwich ingredients.
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Recipe and Photo © 2008, featured by Vegan.com with permission of the author and publisher.