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Ingredients
US|METRIC
4 SERVINGS
- 10 sheets phyllo pastry (many storebought versions are vegan, but check the ingredients to make sure)
- 750 grams fresh spinach (around 1.5 lbs of)
- 1 onion (peeled and diced)
- 1 clove garlic (peeled and minced)
- 3 Tbsp. fresh dill (chopped)
- 2 Tbsp. fresh mint (chopped)
- 8 green onions (green parts only, chopped)
- 1 pinch nutmeg
- salt
- freshly ground black pepper
- 1 feta (recipe vegan, see below)
- 1 ricotta (recipe vegan, see below)
- olive oil (or Melted vegan margarine)
- 200 grams firm tofu (crumbled roughly to feta-size chunks)
- 1 Tbsp. white miso
- 1 Tbsp. white wine vinegar
- 1 1/2 Tbsp. lemon juice
- 1/2 tsp. salt
- 2 tsp. Italian herbs (dried, blend)
- 3 Tbsp. nutritional yeast
- 1 tsp. tahini
- 200 grams firm tofu (drained and pressed)
- 1/4 cup cashews
- 1 tsp. lemon juice
- 1 tsp. olive oil
- 1 garlic clove (chopped)
- 1 pinch salt
- 2 Tbsp. nutritional yeast flakes
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