1/2CSoft or Silken Tofublended or whisked until smooth
2Tbl vegan Parmesan
2Cfinely grated Carrotsabout 4 large carrots
Salt & Pepperto taste
Vegan Sour Cream to serve
Thaw phyllo according to instructions on the box.
Preheat oven to 350 degrees.
To prepare the filling, grate the carrots using a hand grater or food processor.
Chop the shallots and add to the carrots.
Whisk the tofu until it is completely smooth.
Mix together the ricotta, tofu, parmesan, salt and pepper.
Fold in the carrot/shallot mixture.
To prepare the crust, using two 4" or one 9" pie plates, spray lightly with cooking spray.
Now lay one piece of phyllo on a flat surface and spray with cooking spray. Repeat until you have six layers total. Transfer to the pie plate and fit into the bottom. Trim away any excess dough from the edges.
Evenly spoon in the carrot mixture.
Bake for about 30 minutes or until not only the phyllo, but the filling is golden. If the phyllo gets done too quickly, lay a piece of foil over the top but do not secure. It will become more firm after it sits to cool for a few minutes.
Slice into wedges while still warm and serve with sour cream and garnish with fresh parsley.