Veggie Bean Strudel Recipes

SAVOURY VEGETABLE STRUDEL RECIPE

Steps:

• Boil 300g potatoes and mash them. If you prefer a finer texture, you can also use a potato ricer to process the boiled potatoes.
• Cut the pepper and the carrot into small cubes, mince the garlic and thinly slice the leek. Using a knob of butter, fry these vegetables for around 10 minutes. Briefly simmer the frozen peas and frozen sweetcorn kernels, then strain well and add to the fried vegetable mix. The vegetables should retain 'bite' and not be overcooked. Altogether, you should use about 500g of vegetables (fresh and frozen). Make sure there is no excess liquid left in the vegetable mixture by the time you set it aside to cool.
• Start by placing the butter in a pot to heat up, then add the diced onions.
• Fry for a few minutes - don't let the onions brown.
• Add the flour and stir thoroughly for a minute.
• Add the milk and nutmeg and continue stirring until the sauce has thickened.
• Take away from the heat and leave to cool.
• Combine the dough ingredients in a medium bowl and mix together. I do this with my hands.
• Knead well until you have a formed a smooth dough. Don't be tempted to add any more water to the dough. It will come together well, just give it some time.
• Shape dough into a ball, brush with a little oil, place back in the bowl and cover the bowl.
• Leave to rest for 30 minutes at room temperature. This helps the dough structure to relax and makes it easier to roll/shape later on.
• In a large bowl, combine the cooled Béchamel Sauce, curd cheese, crème fraîche, egg yolks, grated cheese, herbs and oats. Mix well.
• Add the vegetable mixture and mashed potatoes and mix well. Season to taste with salt and pepper.
• In a smaller bowl, combine the egg whites and starch and whip until stiff.
• Carefully fold the stiff egg whites into the remaining filling. The filling should not be wet so it doesn't soak through the dough while you assemble the strudel.
• Preheat the oven to 175℃.
• Flour your work surface (ideally a large linen or cotton kitchen towel) and use your hands to form the dough ball into an even rectangle.
• Flour the dough rectangle to prevent it from sticking and - using a rolling pin - take care to roll out the dough into a bigger rectangle.
• Line a suitably big baking tray with baking paper.
• Distribute the filling across two thirds of the strudel dough, leaving at least 1 cm around the edges free.
• Brush the final third with butter.
• Fold in the sides of the dough slightly over the filling to seal the sides.
• Roll into a strudel and carefully seal all the ends. If you are using the linen or cotton towel, the rolling can be done just by lifting the towel to roll the dough.
• Place seam-side down onto the baking tray. Again, this process is easier if you are using the cloth, as you can lift the strudel much more easily like this and carefully roll it onto the baking tray.
• Brush with the egg and sprinkle with sesame seeds.
• Bake for 30 to 40 minutes until golden brown.
• Serve warm with a side salad.

VEGETABLE STRUDEL

Steps:

• Prepare one recipe of oil-free dough.
• Place in the refrigerator to cool before rolling.
• Prepare a clean flat surface and sprinkle with whole wheat flour.
• Roll out the dough on a piece of parchment paper or silicone baking mat, in a long oval as shown in the post.
• Set aside.
• Saute onions, garlic, and mushrooms, until translucent
• Use vegetable broth to prevent the vegetable from sticking.
• Add broccoli, cauliflower, and asparagus.
• Saute for 5 minutes
• Add kale last and cook until wilted.
• Remove vegetables from heat.
• In the meantime, prepare the gravy.
• Prepare the cashew cream for the gravy first.
• In a cup-sized blender, combine cashews, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice.
• Blend until smooth.
• Set aside.
• Prepare the mushroom gravy.
• In a large non-stick skillet, on medium heat, sauté onions, garlic, and shallots until translucent.
• Add diced Mushrooms.
• Cook until brown and all liquid from the mushrooms has dissipated.
• Add the remaining 3 cups of vegetable broth.
• Stir.
• Add salt, pepper, and paprika.
• Add tomato paste and stir until it blends with the rest of the liquids in the pan.
• Add cashew cream. MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES.
• Add white wine.
• Stir.
• The mixture will thicken as you stir. Be patient.
• Remove from heat and add 1 cup of gravy to the cooked vegetables.
• Preheat the oven to 400 degrees
• Cut 1 inch lengthwise away from the dough to use for decorative cut-outs; set aside.
• Lay one sheet of vegan pastry dough on a flat floured surface like a countertop
• Using a rolling pin, roll until even and about twice the size as the original dough.
• Place the vegetables mixed with 1/2 cup gravy in the middle, lengthwise on the rolled-out dough.
• Fold both vertical ends, and then fold one side over the other side horizontally, sealing the vegetables inside the dough.
• Place a silicone mat or parchment paper on a baking sheet.
• Gently flip the vegetable strudel seam side down onto the lined baking sheet.
• Using a cookie cutter, use the 1 inch of dough to cut out shapes using a small cookie cutter ( I used a heart shape)
• Vent the strudel using a knife and make slits down the strudel so the strudel can breathe while cooking
• Bake for 30 minutes, uncovered.
• Remove the strudel from the oven and allow it to cool.
• Serve with masked potatoes, a salad, or your favorite side.
• I drizzled with additional gravy and made mashed potatoes and gravy.

HOW TO MAKE A SAVORY VEGGIE STRUDEL

Steps:

• Heat the oven to 400F.
• Place parchment paper onto a half sheet pan with rimmed sides.
• Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel.
• Spray phyllo sheet all over with olive oil spray then sprinkle with grated cheese and black pepper.
• Repeat above on each remaining phyllo sheets including the last one, the top.
• On the top layer spread out your veggies leaving an 1-1/2 inch border all around.
• Sprinkle lightly with granulated garlic on the veggies for added flavor.
• Spread the diced mozzarella all around, evenly distributing it.
• Add the small amount of the additional cheese of your choice.
• Looking at the sheet pan horizontally, fold the left and right sides of the phyllo where you made a border onto the veggie mixture.
• Then gently start at the bottom and slowly start to roll it up making sure the sides are still tucked in and covered.
• Place the rolled strudel seam side down.
• Spray the top with olive oil, black pepper, some Italian seasoning and some shredded cheese.
• Bake for 20-30 minutes or under golden and crispy.
• Let it rest before cutting then gently cut with a serrated knife.
• RED PEPPER DIPPING SAUCE;
• I whirled roasted red peppers and a little marinara in a food processor to make my sauce.

VEGGIE & BEAN STRUDEL

Steps:

• Preheat oven to 190°C.
• Line a baking tray with baking paper. Preheat a non-stick frypan with a light spray of oil.
• Cook and stir onion and garlic for 2-3 minutes until soft. Add tomato paste, vegetable & beans; cook for 3 minutes.
• Remove from heat, season to taste.
• Lightly spray each phyllo sheet with oil, arrange in a stack on tray.
• Spread vegetable mixture along one long edge, leaving a 5cm border. Fold in short ends, roll to enclose filling.
• Centre strudel on tray, seam side down, lightly spray with oil and sprinkle with herbs.
• Bake for 30 minutes until golden, cool slightly and cut diagonally to serve.

VEGETABLE STRUDEL

Steps:

• Preheat oven to 400°F.
• Heat olive oil in skillet on medium-high heat.
• Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
• Remove from heat and drain off any liquid. Stir in parsley and cheese.
• Season with salt and pepper and cool.
• Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
• Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
• Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
• Cut strudel in slices and drizzle some sauce over the top.
• Bon Appetit!