VEGETABLE STRUDEL
Vegan vegetable strudel is stuffed with vegetables in a thick and creamy vegan gravy, wrapped in a light flaky, oil-free dough, and baked to perfection. Served with vegan mashed potatoes and gravy.
Provided by Kathy Carmichael
Categories Entrees
Time 45m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 8 g, Fat 6 g, Sodium 1029 mg, Fiber 6 g, Sugar 9 g, SaturatedFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
VEGETABLE STRUDEL
A different version of strudel! This phyllo pastry envelopes a cheese and vegetable mixture! I've always loved broccoli and cauliflower with cheese sauce, and this recipe takes it to another dimension. Feel free to add more garlic or spice if so inclined! Keep the phyllo covered with a slightly damp towel until you are ready for it to keep it from getting brittle! Originally written by Bethe Pilch from Encino, CA.
Provided by breezermom
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 169.8, Fat 9.4, SaturatedFat 5.1, Cholesterol 68.8, Sodium 395.8, Carbohydrate 12.7, Fiber 1.5, Sugar 1.5, Protein 9
ROASTED VEGGIE STRUDEL
Roasted Brussels sprouts and potatoes go so well with bacon and Brie in my shortcut strudel. I leave potato skins on for extra flavor and texture. -Carole Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 532 calories, Fat 35g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 1035mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
VEGETABLE STRUDEL
I have had this recipe for a while and can't remember where I got it. I made this today and used up some left over vegetables I had made a few days ago. I used collards, kale and some tomato in mine. I didn't use dairy but substituted with vegan Monterrey Jack cheese. It tasted delicious. Be creative and use a variety of different veggies in yours too :)
Provided by Chef Joey Z.
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 658.1, Fat 49.8, SaturatedFat 15.5, Cholesterol 91, Sodium 323.6, Carbohydrate 34.4, Fiber 3.4, Sugar 5, Protein 19.8
ROASTED VEGETABLE STRUDEL WITH ROASTED RED PEPPER COULIS
Provided by Food Network
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 23
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.
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