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
HOLIDAY VEGETABLE STRUDEL
This fancy looking side dish is a virtual melting pot of different regions! The strudel suggests Germany/Austria, but the phyllo screams Greece. Add the Italian ricotta and the swiss or asiago and you see what I mean. No matter where it belongs it is very yummy and looks very fancy even though it is not difficult to do. Posted for the Zaar World Tour 2005.
Provided by LAURIE
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 242.7, Fat 16.8, SaturatedFat 10, Cholesterol 72.5, Sodium 353.7, Carbohydrate 15.1, Fiber 1.5, Sugar 1.7, Protein 8.5
ROASTED VEGETABLE STRUDEL: 2 WAYS
Provided by Dimitra Khan
Number Of Ingredients 27
Steps:
- Preheat the oven to 450 °F, 230 °C.
- Place all of the filling ingredients in a baking tray and toss together. Roast until tender. About 35-40 minutes. Set aside to cool.
- To prepare the red sauce:In a small saucepan over medium heat, cook the onions and olive oil for 8-10 minutes or until they are soft and translucent. Add the pureed tomatoes, salt, pepper, and crushed red pepper flakes. Cook for 10 minutes or until sauce thickens. Remove from heat and garnish with chopped parsley and sliced olives. Mix to combine.
- To prepare the white sauce:In a small saucepan, combine the flour and oil/butter and cook over medium heat until toasted. About 2 minutes. Add milk and whisk together until smooth. Season with salt, pepper, and nutmeg. Cook over medium heat (stirring constantly) until thickened. The mixture should coat the back of a spoon.
- In a small bowl, whisk the egg and temper with some of the hot cream mixture. Return the egg mixture to the saucepan and add the cheese. Whisk together and set aside (off the heat).
- To form the strudel:
- Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine.
- Place one sheet of phyllo on a baking tray lined with parchment paper. Drizzle some butter on top, concentrating on the edges. Layer the remaining sheets of phyllo over top and drizzle with butter in between each layer.
- Place all of the roasted vegetable filling on the bottom third (the longer side) of the phyllo. Roll it up (use the parchment paper under the phyllo to help roll). Tuck the edges (brushed with lots of butter to help seal them) of the phyllo under the roll.
- Cut 6-7 diagonal slits on the top and brush the strudel all around with the remaining butter.
- Reduce the oven's temperature to 350°F, 180 °C.
- Bake until golden all around. About 30-35 minutes.
- Allow to cool about 15 minutes and serve.
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
Make and share this Vegetable Strudel recipe from Food.com.
Provided by guladelamajun
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Roll out the pastry on a baking sheet and prick the dough with a fork.
- Take a wok and fry the chopped onion in two tablespoons of olive oil. Wash and peel the carrots with a vegetable peeler and cut into cubes. Also cut the celery, zucchini and coasts and put everything in the wok with peas and snow peas. Cook for 20 minutes.
- Lay 3 cheese slices on the pastry and pour over the cooked vegetables. Cover with the diced toma cheese and close the strudel. Place in preheated oven for 20 minutes at 180 C° degrees.
- You may serve it hot as a side dish of a steak, but even cold as appetizer.
Nutrition Facts : Calories 470.9, Fat 31.5, SaturatedFat 11.6, Cholesterol 28.9, Sodium 658.5, Carbohydrate 34.3, Fiber 3.8, Sugar 6, Protein 14.5
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
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