Veggie Bean Strudel Recipes

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.

VEGETABLE STRUDEL

Steps:

• Combine first 10 ingredients in a large bowl. Stir well.
• Work with 1 sheet of phyllo at a time (keep remaining sheets covered with a slightly damp towel), Place 1 phyllo sheet on an ungreased baking sheet. Lightly brush with butter. Layer 5 more sheets of phyllo on top, brushing each sheet with butter. Spread vegetable mixture over phyllo to within 2 inches of edge. Place remaining sheet of phyllo over mixture. fold edges over twice to seal. Fold in half lengthwise; brush with butter.
• Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cut into 1 1/2 inch slices and 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!