Ingredients:
• 6 sheets – filo pastry
• 1/4 cup – extra virgin Olive oil for brushing the filo
• 5 medium – sized potatoes, peeled, then cubed and boiled until tender
• 1 package vacuum-packed silken soft Tofu
• 1/2 cup – soy milk, warmed in the microwave for about 30 seconds
• 1/4 cup – of vegan Cream cheese like Tofutti (optional)
• 1/2 tsp – Nutmeg
• 1 tbsp – fresh-ground black pepper
• salt to taste
Method:
- 1 pound asparagus spears, hard ends removed.
- Just bend the asparagus stalk at the bottom and break off where it naturally bends, about 1/4th of the way up.
- Then put the asparagus stalks in boiling salted water for about 4 minutes, drain immediately and set it aside.
- Brush the bottom of a rectangular baking dish with olive oil.
- Now place a sheet of filo pastry in the dish and brush with the olive oil all over.
- Layer another sheet of filo pastry over the first sheet and also coat with oil.
- Repeat until you’ve used up all sheets.
- Work quickly because the filo dries fast.
- You can keep the sheets covered with a damp towel.
- In a large bowl, use a potato masher to mash the potatoes.
- Blend together the silken tofu, soy milk and vegan cream cheese, then add to the mashed potatoes and continue mashing.
- Add the salt and pepper and nutmeg.
- Mix them together properly.
- Pour the mashed potato mixture into the filo pastry dish.
- Smoothen at the top.
- Now lay the asparagus spears side by side along the length of the baking dish, on top of the mashed potatoes.
- Brush the top with any remaining olive oil, fold under any filo pastry that’s hanging over the edge of the baking dish, and then bake in a 375-degree oven for 25 minutes or until the filo pastry is golden brown.
- Remove and set it aside for 10 minutes before cutting in.
- Recipe courtesy: Holy Cow Vegan