This year, I hosted an intimate Christmas Eve luncheon just for me and one guest. I had been working nonstop leading up to it, so I planned the menu quite on the fly. I was flipping through *Dining at the Ravens* cookbook for inspiration, and decided to go with vegan wild mushroom spinach roulade. This is adapted from their version--and I must say, I was sooo self-impressed with how it turned out. My only complaint was that I wanted to keep eating it and there was only one "log" per person. (So maybe make 3-4 logs. Just sayin'). If you have a dinner party of any kind, this is going to impress with minimal effort. Wild mushrooms and tofu take on a deliciously "meaty" texture, and the combo of thyme, sage, and rosemary tastes exactly like the holidays. Don't be intimidated by the phyllo dough because it's super easy to work with and so much fun to eat. And despite being fully show-stopping, it doesn't leave you feeling heavy and sluggish--it feels light and healthy.
For the sides, I made a simple salade de choux (cabbage salad) that I always make at every holiday feast, roasted delicata squash (again super simple), and my vegan black bean brownies for dessert. With some candles and Christmas cards, that was all I needed--just friends, love and happiness. :) Hope you enjoy!
For the sides, I made a simple salade de choux (cabbage salad) that I always make at every holiday feast, roasted delicata squash (again super simple), and my vegan black bean brownies for dessert. With some candles and Christmas cards, that was all I needed--just friends, love and happiness. :) Hope you enjoy!
YIELDS
2 servings (2 "logs")
PREP TIME
COOK TIME
TOTAL TIME
- 1 onion, chopped
- 1 tbsp extra virgin olive oil (plus more for phyllo)
- 6-8 Chanterelle mushrooms, sliced
- 10-12 shiitake mushrooms, sliced
- 1/2 block extra firm tofu, sliced into 1/2" thick dominos
- 5-6 fresh thyme sprigs, de-stemmed
- 4 sage leaves
- 1/2 rosemary sprig
- 2 tbsp balsamic vinegar
- 1 tbsp port wine
- 10 sheets phyllo dough, defrosted
- 2 cups chopped spinach
- to taste sea salt
- to taste black pepper
- 1 1/2 cup port wine (for reduction)
Directions
1. Make sure the phyllo dough has been de frosted in the fridge overnight, and leave on the counter while prepping the other ingredients. Heat oven to 375* F.
2. Run your hands through thyme and rosemary to remove the stems. Chop the leaves only of thyme, rosemary, and sage and set aside.
3. In a large saute pan, bring 1 tbsp oil to medium heat. Add tofu and cook for about 4 minutes on one side until it starts to become golden. Flip over and add onions to the pan. Let cook for 4-5 minutes; then, once both sides of tofu are golden, use your wooden spoon to crumble the pieces. Browning before crumbling gives you the chewy texture.
4. Add the chopped mushrooms, pepper, and salt and cook for another 5-7 minutes until mushrooms are softened.
5. Add the herbs and stir. Deglaze the pan with vinegar and port wine.
6. Fold in the spinach and cook for another 1-2 minutes until just wilted. Set aside.
7. On a clean countertop, lay 1 phyllo sheet so that it's horizontally long (landscape). Dampen with olive oil (I just used my clean hand to brush it on). Add another layer of phyllo sheet and olive oil. Repeat until you have 5 sheets stacked.
8. Add 1/2 of the mushroom tofu mixture to the bottom 1/2 of the sheet. Then carefully and tightly roll the dough *up*. Seal the edge of the dough with a little olive oil and lay in a baking tray brushed with oil. Repeat the process with the other log.
9. Bake in the oven for 45 minutes to 1 hour or until the dough is golden brown. Please note that every oven temperature is different, and even trays will change your cooking time. My oven is on the lower temperature side so it took me a whole 1 hour to get there. Check starting at around 30 minute point and adjust accordingly.
10. Take out of the oven and slice into threes, and serve with the port wine reduction.
**Port wine reduction**
Add port wine to a sauce pan and bring to boil. Lower the heat to a simmer and reduce for 10-15 minutes, or until it's reduced to about 1/2 volume. Set aside and cool so it gets to a syrupy consistency. If it's too thin, you may want to simmer longer.
Also by Juhea: Korean Ramen Noodle Soup
Best Ever Vegan Chicken Salad
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Best Ever Vegan Chicken Salad
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