Cook Vegan — September 2017

8 Roll the sheet up carefully around the
filling and into a nice strudel and place on
the baking tray. Repeat with the remaining
sheets and filling to get 5 strudels in the
pan. Brush them lightly with the coconut-oil
mixture and use a sharp knife to score each
strudel into 4 slices.

9 Bake the strudel in the preheated oven
for 25–30 minutes or until golden.

10 Serve warm or cold. It will keep in an
airtight container in the fridge for up to 3
days and should be reheated in the oven
before serving. Serve it with vegan vanilla
custard.

Per 100g
Calories 191, Fat 5.6g, Saturates 4.0g,
Carbohydrates 30g, Sugars 13g, Protein 3.4g,
Salt 0.38g

CORN AND TOFU PIE

A vegan version of Greek filo pie, this dish
makes an excellent lunch or dinner and is
very filling. Serve with a big bowl of salad,
or a cup of non-dairy yogurt if you’re in a
hurry.

Serves: 6–

• 500g (18oz) filo pastry
• 100ml (½ cup) olive oil

For the filling:
• 250g (1½ cup) corn kernels, fresh,
canned, or frozen and thawed
• 500g (2 cups) plain, medium-soft tofu
• 2 tbsp olive oil
• 4 tsp salt
• 460ml (2 cups) plain soy milk
• 230ml (1 cup) hot water
• 130g (1⅓ cup) fine cornmeal
• 20 x 30cm baking pan, well oiled

1 If using canned corn, wash it and drain
well. In a big bowl, crumble the tofu with
your fingers and add the corn, oil, salt, milk
and hot water and mix until well combined.
Whisk in the cornmeal. The filling should be
moderately smooth besides the corn and
small pieces of tofu. Preheat the oven to
180°C (Gas Mark 4, 350°F).

2 If the sheets of filo are bigger than your
baking tray, cut them to size. Don’t worry if
a sheet tears as you can easily patch up any
damage – only the top 2 sheets need to stay
undamaged.

3 Place a sheet of filo in the baking pan.

(Cover the remaining sheets with cling film

to prevent them from drying out.) Brush oil

lightly over the sheet. Cover with another

sheet and oil it. Repeat this process with 2

more sheets.

4 Spread one-fifth of the filling evenly over

the top with a spatula. Cover with one

sheet, oil lightly and cover with a second

sheet (this one doesn’t need oiling). Spread

one-fifth of the filling evenly over the top.

Continue like this until you have used up

all the filling, and you have 5 layers each of

filling and filo sheets.

5 To finish, brush a little oil over the

remaining 5 sheets of filo and lay them

on top of the pie – the 2 best, undamaged

sheets should be on the top. Tuck in any

pastry or filling sticking out of the pan by

pushing a spatula between the pie and the

sides of the pan. Use a sharp knife to score

12 squares into the pastry.

6 Bake in the preheated oven for 45

minutes, or until the top turns golden

brown and the pie isn’t wobbly or soft to

the touch. Allow to cool in the pan before

serving.

• Recipe from: The Vegan Baker cookbook by Dunja
  Gulin. Photography by: Clare Winfield with copyright
  from the book’s publisher, Ryland Peters & Small.
  The Vegan Baker is available at the special price of
  £10.99 including postage & packaging by telephoning
  Macmillan Direct on 01256 302 699 and quoting the
  reference LC9.

Per 100g

Calories 184, Fat 8.8g, Saturates 1.2g,

Carbohydrates 19g, Sugars 1.1g, Protein 5.9g,

Salt 1.2g