I made a vegan FOUR CHEESE filo bake! (AKA phwoar, cheese)

Vegan Aash-e Mash: • Exploring EASY & DELIC...
I made this vegan four cheese filo bake because I wanted something indulgent, delicious, and borderline naughty. It delivered, oh boy did it deliver! The filo pastry on the outside baked to crisp perfection, while the layers inside became lovely and tender. I went for four different cheeses because I'm extra, but you could easily make it with just one. It's a great one for vegan batch cooking; just cut slices once cool and reheat in the air fryer or oven. The sundried tomato butter gives a delicious hit of tomato, but it is a bit heavy. After filming, I mixed the tomato paste with vegan cream cheese, and it was incredible.
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to bake filo pastry
✅ What is compound butter?
✅ How to stop filo pastry drying out
✅ How to make filo pastry crispy
✅ How to make compound butter
✅ How to make caramelised onions
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Four Cheese Filo Ingredients:
200ml (2 cups + 1 tbl) Oggs Vegan Egg Substitute
150ml (½ cup + 2 tbl) Plant Milk
14 sheets Filo Pastry
200g (7.05oz) Vegan Butter (unsalted)
200g (7.05oz) Vegan Cheddar
100g (3.52oz) Caramelised Onions
160g (5.64oz) Vegan Mozzarella
100g (3.52oz) Vegan Smoked Cheddar
75g (2.64oz) Vegan Camembert
200g (7.05oz) Baby Button Mushrooms (finely diced and roasted with salt, pepper, and dried marjoram)
4 rashers Vegan Bacon
Sundried Tomato Butter: (optional, and probably unnecessary, but absolutely delicious!)
75g (2.64oz) Vegan Butter
2 tbl Sundried Tomato Paste
Pinch of Black Pepper
Pinch of Smoked Sea Salt
Mentioned Links:
Vegan Breakfast Crinkle Cake: • BOSS LEVEL Breakfast F...
Vegan Aash-e Mash: • Exploring EASY & DELIC...
Vegan Spanakopita: • Vegan Spinach and Feta...
Herb-Stuffed Tofu: • The dish I'd cook for ...
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making vegan four cheese filo bake!
01:07 - Vegan four cheese filo bake ingredients
02:38 - How to stop filo pastry drying out
04:30 - Creating the filo rolls and layering the bake
10:17 - How to make compound butter
14:55 - Let's eat vegan four cheese filo bake

[@AuntieRachelsChaoticKitchen]

Vegan Aash-e Mash: kzbin.info/www/bejne/b3u2pZKEed-UoNE Recipe notes and tips: - No Oggs or Just Egg? I wonder if you could use pancake batter? I made a dry mix that it might be worth try; kzbin.info/www/bejne/aZCmpINodqammKM - I keep meaning to try this but haven’t got around to it yet but I wonder if it’s possible to mix aquafaba into butter, partly to bulk it out/make it cheaper, and also to lessen the fat content. Aquafaba makes things crispy when baked; I’ve done it with granola (kzbin.info/www/bejne/p3PKn4l4pMd8msU) and pasta chips (kzbin.info/www/bejne/maHIf4Z_rLCdecU). I’ll update here when I finally remember to try it! - For UK peeps; I used Cathedral City plant-based for the main cheddar, then the others were all Violife - With the oven temperature, it’s a balance between speed and not burning the outside before the middle is cooked. You could possibly go at 170/180°C (340/355°F) but you’ll definitely need to cover it after the top starts to brown! - I reheated some in the air fryer, it worked exactly as I hoped. I did a 1½ inch piece at 150°C for 10 mins. I probably could have gone higher, but I didn’t want the outside too dark before the middle was warm - To cook the mushrooms; I chopped them finely, and put them in a small air-fryer-safe pan. Stirred in salt, pepper and dried marjoram, and air fried at 170°C for 15 minutes, stirring every five mins

[@peterconlin8560]

For real I think I’m looking forward to having this more than any of your dishes I’ve tried before Rachel!! And that is saying ALOT!! Looks incredible!! Now watch me screw it up 😆

[@nykengan94]

Nice! I'm gonna use this idea to make a Quattro Formaggi Pizza this week :)

[@WhichWayGames]

I loved this video! Every thing you make looks so tasty, I’ll bring my plate next time you make something 😊

[@villagoj]

Yeeeeeaaaaahhh, that poor thing wouldnt last one sitting with me! Love it!

[@larryclowers]

Ok. I am in LOVE....with this dish. And you too....but mostly the dish. Lol

[@AuntieRachelsChaoticKitchen]

It's so good! I'm going to be really sad when it's finished

[@elsjeprins3335]

This is amazing!

[@dmagik8]

looks super yummy. You still mad fine!

[@flv0958]

Now, I'm hungry.

[@tamcon72]

This looks fantastic, but when you were making the compound butter to add to it, I was screaming, "What are you doing it's a year's worth of fat calories already?!" I'd serve this for a luncheon with a green salad dressed with citrus juice, and maybe make a puree with the tomatoes and some kind of vinegar as a drizzle over the phyllo bake? Thanks for posting!

[@adam_meek]

Ðis, I'v just GOT tu woċ!

[@giorgiogouldberg3742]

Yummie❤

[@renedarwin]

"..for the sake of science." 😆

[@AuntieRachelsChaoticKitchen]

😂

[@punnymoney3692]

Great recipe! Did you hurt your lip?

[@jake9613]

The tracts of land!

[@smsminho]

we want an italian pizza but add a pinapple 🤣