Veggie Bean Strudel Recipes

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 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.

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:

• 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.