Vegetable Strudel Food

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!

ROASTED VEGGIE STRUDEL

Steps:

• Preheat oven to 425°. Toss first five ingredients; spread in a greased 15x10x1-in. pan. Roast until tender, about 15 minutes, stirring once., Drain tomatoes, reserving 1 tablespoon oil for egg wash. Add tomatoes and green onions to roasted vegetables; cool. Reduce oven setting to 350°., On a lightly floured surface, unroll crescent dough into one long rectangle; pinch to seal perforations. Roll dough into a 14x9-in. rectangle; transfer to a large baking sheet. Stir cheese and bacon into vegetables; spoon lengthwise down center third of rectangle. On each long side, cut 1-in. strips at an angle to within 1/2 inch of filling. Fold one strip from each side over filling, pinching ends to join; repeat. Seal ends of braid., Whisk together egg and reserved oil; brush over strudel. Sprinkle with pine nuts. Bake until golden brown, 20-25 minutes.

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.

AUSTRIAN VEGETABLE STRUDEL

Steps:

• Prepare the Filling: To speed up the cooking process, veggies can be boiled/ steamed or microwaved until crisp tender before adding to the skillet. I microwaved sweet potato, carrots and green beans separately and kept them ready before starting on the rest of the filling.
• Soak soy granules in hot water for 10 minutes. Drain and squeeze out the excess water and set aside.
• Heat 1tbsp olive oil in a large skillet; add red chili flakes, chopped onion, red pepper and minced garlic. Cook on medium flame until the onions are translucent and peppers are crisp tender, about 5 minutes.
• Next add the reconstituted soy granules, cook for 2~3 minutes, stirring frequently.
• Finally add the cooked veggies, basil, salt and pepper. Cook for another 3~4minutes. Remove from flame and let cool.
• Add grated cheese and mix well.
• Preheat the oven to 350°F.
• For the Phyllo pastry: Keep the phyllo covered with a damp cloth at all times to avoid drying out. Brush each phyllo sheet with melted butter and layer them one on top of the other.
• Spoon vegetable mixture lengthwise down the center of phyllo, spreading it to within 1 inch of edges. Fold in short edges about 1 inch; roll dough from long side, jelly-roll style.
• Place the roll, seam side down in a baking sheet. Brush the roll with the remaining melted butter and sprinkle the grated parmesan. Use a sharp knife to make 4~5 slits on the top.
• Bake for 20-25 minutes or until Phyllo is golden all over.

VEGETABLE STRUDEL

Steps:

• Make sure to dry the vegetables and mushrooms well.
• Mix all the ingredients except the puff pastry.
• Roll the puff pastry to the size of a large cookie sheet.
• Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry.
• Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal.
• Brush the roll with melted butter and sprinkle with sesame seeds if desired.
• Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation.
• Bake in a preheated 350 °F for about 35 minutes until browned.
• Slice all the way through where you made the slits earlier.
• NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.

HOLIDAY VEGETABLE STRUDEL

Steps:

• Preheat oven to 375 degrees.
• Heat 1 tablespoon butter in a.
• large skillet over medium heat.
• Add carrots and garlic; cook 3 to 4 minutes or until carrots are crisp-tender.
• Stir in peas, corn, salt and pepper; remove from heat and transfer to medium bowl.
• Let stand 5 minutes.
• Stir in ricotta and Swiss cheeses, thyme and egg; mix well.
• Melt remaining 1/3 cup butter.
• Place one phyllo dough on work surface; lightly brush with butter.
• Top with second sheet of phyllo dough; lightly brush with butter and sprinkle with 1 tablespoon bread crumbs.
• Repeat with 3rd. and 4 th. sheets of phyllo dough.
• Top with fifth sheet of dough; brush with butter.
• Spoon vegetable mixture along one short side of phyllo in 3-inch wide strip,.
• beginning with 1-1/2-inches in from short side and leaving 2-inch border on long sides.
• Fold long sides in over filling; lightly brush folded edges with butter.
• Starting at filled side, gently roll-up, jelly-roll style.
• Lightly brush strudel with butter.
• Transfer to a lightly greased jelly roll pan, seam side down.
• Bake 28 to 30 minutes or until golden brown.
• Cool 10 minutes before slicing with a serrated knife.
• Serve warm as a side dish.

ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, toss all the cut vegetables, except for the tomatoes, with olive oil until each piece is coated and then sprinkle with salt and freshly ground black pepper. Transfer the vegetables to a baking sheet and roast until tender. Allow the vegetables to cool and then place them in a large bowl. Toss in the tomatoes and arugula until combined.
• Raise oven temperature to 425 degrees F.
• Cut each sheet of phyllo in half widthwise. Spray each sheet with cooking spray and then stack the sheets so that there are 2 layers. Lay the phyllo lengthwise vertically and place about 1/2 cup of vegetable mixture in the center. Roll up and tuck in the sides to make a strudel. Spray the outsides with cooking spray and then bake until golden brown, about 20 minutes. Top the strudel with Roasted Red Pepper Coulis and serve.
• Heat the olive oil in a small saucepan over medium heat. Add the peppers, onions, leeks, and garlic and saute until translucent and the garlic is slightly brown. Add the basil, oregano, and cilantro, along with the vegetable stock, and salt and pepper, to taste; simmer over medium-high heat for approximately 10 minutes. Pour the mixture in a blender and puree until smooth*, while slowly drizzling extra-virgin olive oil into the pitcher. Strain the mixture through a coarse strainer and serve over the strudel.

VEGGIE STRUDEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Brush 5 sheets phyllo dough with butter and stack sheet on top of each other. Repeat with remaining sheets.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, broccoli, and string beans, cover, and steam until tender, 2 to 6 minutes.
• Toss vegetables, feta cheese, and thyme in a large bowl; season with salt and pepper. Spread vegetable mixture over evenly over the stacks of phyllo dough. Roll phyllo dough, beginning widthwise, over the vegetables. Transfer both rolls to the baking sheet and brush with egg.
• Bake in the preheated oven until brown and crisp, 30 to 40 minutes. Let vegetable rolls to rest for 5 minutes before slicing.

VEGETABLE STRUDEL RECIPE

Steps:

• Heat oven to 400F.
• PREPARE AND SAUTE VEGETABLES/FRUIT: Dice onions, sweet potatoes and peppers finely (1/4-1/2 inch). Shortcuts: Chop vegetables in food processor in 2-3 batches. For easier peeling and dicing sweet potato, microwave it first (pierced with knife) for 4 minutes, peel and dice. If you do this, saute other veggies first, then add sweet potato as it will take less time. Heat oil in large skillet to medium high. Add onions, peppers and sweet potatoes. Saute for for 6-9 minutes until sweet potatoes are almost soft. Add apples, garlic and seasonings. Saute another 2-3 minutes until potatoes are soft (not mushy). Mix in spinach until wilted, one minute. Turn off heat. Mix in crumbled goat cheese. Taste and adjust seasonings. Set aside.
• MAKE STRUDEL: Unfold puff pastry sheet onto flat lightly floured surface. (If puff pastry is not pre-rolled, roll it on floured surface to approximately 12 x 10 inch rectangle.) Spoon vegetable mixture into center, leaving enough room to fold dough over like an envelope. Wrap vegetable mixture by overlapping dough from sides and ends. Pinch dough together to secure.
• BAKE: Place strudel seam side down on pan lined with parchment paper. Use pastry brush to brush egg wash on top and sides. Make 8 evenly spaced small horizontal slits to allow steam to escape. Bake for 25-35 minutes or until golden brown. Let cool 5 minutes before slicing.
• SERVE: Slice strudel into 8-9 pieces and serve as a side dish or as a main dish with soup or salad. Garnish with a dollop of sour cream if desired.

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.