| 1 16-ounce package of frozen vegan Philo dough, thawed Cooking spray 1 cup water or veggie stock for cooking 2 cups diced onion 4 10-ounce bags of fresh or frozen spinach, if frozen, thaw and drain. Press water out in a colander to remove any excess liquid ½ of a lemon, juiced through strainer to avoid the seeds 4 garlic cloves, minced 1 1/2 cups cashew cheese sauce (see recipe below) 1 to 2 tablespoons dried dill – I like more 1 tablespoon soy sauce 1/2 cup vegan egg replacer powder 2 cups plain soy or almond milk (see egg replacement powder discussion below) Preheat oven to 400°. Grease a large lasagna pan with cooking spray. Heat a skillet and cover bottom with stock or water. Add onion and cook until translucent, adding more water to avoid burning the onion. Add spinach and cook until well heated. Turn off burner and allow mixture to cool. Chop the spinach mix and squeeze out excess liquid. Place in bowl and add lemon juice. Add garlic, vegan cheese sauce, dill and soy sauce to the spinach mix and stir together. Fold in the egg replacer powder and set mixture aside. To Assemble Cover bottom of the lasagna pan completely with filo dough. This may take 2 or more sheets of filo dough and excess will hang over the sides. This is okay. Spray first layers with cooking spray. Continue this process until half of the filo package is used. Spread your filling evenly over the top filo dough layer all the way to the edges and then begin adding filo dough on top of the filling. Now you just want to cover the top of the filling completely with as little an overhang as possible. Spray cooking spray over every filo layer as it is laid (just like on the bottom layers). Fold the excess dough from the bottom layers of filo dough over the top layer to seal the dough. You can trim it for neatness or crimp it. Just make sure it is sealed. Cut 2 or 3 holes in the top layer of the dough to allow excess moisture to escape during the cooking. Bake uncovered for 25 to 30 minutes. Check midway through to make sure the crust is not burning or becoming overly brown. If it is, cover top completely with a sheet pan and cook for the remainder of the time. Allowed to cool outside the oven for at least 10 minutes before serving. This allows the filling to set up. Cashew Cheese Sauce 1 ½ cups cashews, drained. Either pre-soak in filtered water and refrigerate overnight or cover with filtered water in a pot and bring to a boil and cook for 10 minutes. ¼ cup white or yellow miso paste ½ lemon, juiced 1 teaspoon garlic powder ¼ cup nutritional yeast 2 cups filtered water Place all in a high-speed mixer and blend on high for 1 to 2 minutes. If mixture has trouble blending, us your tamper tool to help, but it should come together easily and be very creamy at the end of the blending. Powdered Egg Replacer I use Ener-G Egg Replacer or Bob’s Red Mill brand as my egg substitute in this recipe. They have different powder to liquid ratios, so check the recipe on the packaging if you’re using Bob’s. For Ener-G use ½ cup of the powder and 2 cups of the plain soy milk to make your egg replacement for blending with your spinach cheese mix. This is important as it helps set the mixture during cooking. Simply whisk the powder into the soy milk. If it were to clump (and I’ve never had this happen), whir in your blender. |