PROTEINS

Burek Roll

low carb vegan recipe

You know this dish rocks when your carnivorous dog keeps trying to steal it from you. And it tastes sooooo good with hot sauce!

1 medium onion, finely chopped
2 tbsp extra virgin olive oil, flavored is cool
2 tbsp minced garlic, hand-squeezed to remove excess water
2 cups TVP
Dried herbs (you choose which ones!)
Salt and pepper to taste

Prepare a phyllo dough base of 5–6 layers as described in the Phyllo Pizza Crust recipe in the Pizza section, placed on parchment paper on a baking sheet.

Preheat the oven to 375°F/190°C and dehydrate the TVP aka vegan ground beef according to package directions.

Heat the oil in a large skillet at medium low heat. Sauté the onions with the herbs until they start to get soft. Add the rehydrated TVP (you can adjust the amount to the ratio of herbed onions to your preference), add the minced garlic and keep sautéeing to cook the TVP and marry the flavors.

Because TVP never quite looks exactly like ground beef, use the onion softness and translucency to tell you when it’s basically done.

Spread the onion-TVP mixture evenly across the top layer of the phyllo dough crust, using a brush to make it smooth, thin, even, geometrical, rectangular etc.

Now, just grab one of the short edges of the phyllo dough crust and roll it up like a carpet. Put this tubular cylindrical log into the oven and bake for 15 minutes.

Let cool, and slice into it. Did I mention it is awesome with hot sauce?