- 6 tbsp. soy margarine
- salt and pepper to taste
- 2 small onions finely chopped
- 2 packages Hain vegetarian brown gravy
- 3/4 lb. Yves Just Like Ground - original flavor
- 2 cups water
- 3/4 cup parsley
Preheat oven to 400 degrees. Saute the onion in 2 tbsp. of margarine over medium heat until golden. Add the Just Like Ground, salt, pepper, parsley and flour and mix well over low heat for three minutes. Remove from heat and cover.
In a separate bowl follow the directions for the Egg Replacer and then add the Silk and melted margarine. Be sure that the melted butter is warm, not hot.
Lay one sheet of phyllo on an oiled cookie sheet and brush lightly with liquid mixture. A pastry brush will serve you very well for this purpose, but the bottom of a wooden spoon can be used if done carefully. Add another layer of phyllo to the first and then brush it as well. Repeat until there are ten layers. Brush the tenth layer and then dot with "meat" mixture, about 2 tbsp. each, two or three across and four or five down depending on the size of your cookie sheet. Brush the next layer of phyllo and then lay it down over the phyllo and "meat." Repeat until another ten sheets have been placed.
Cut 3 1/2" pies around the meat mixture with a knife or round cutter and discard remaining phyllo. Brush pies and cook for 25 minutes. While the pies are cooking, mix the gravy mix with water well in a small pot and bring to a boil. Simmer until thick and serve over the pies.
This dish goes well with any simple steamed vegetable or potato.