Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Sprinkles, 03/30/08
Vegetable StrudelIngredients (use vegan versions): 1 tablespoon margarine or oil / 1/2 cup olive oil
2 cups minced onion / 1 lb. filo dough
1 large carrot, diced
3 cups shredded cabbage
2 cups chopped broccoli
1/2 lb. mushrooms, minced
1 teaspoon salt, or to taste
2 teaspoons caraway seeds
4 cloves garlic, minced
2-3 tablespoons lemon juice
1 tablespoon dill weed
5 scallions, minced
black pepper to taste
1 block silken tofu, firm / 1/4 cup nutritional yeast
Directions:Melt margarine in a large pot. Add onion, and cook for 5 minutes. Add carrot, , broccoli, mushrooms, cabbage and salt. Cook over medium heat until vegetables are just tender. Remove from heat.
Mash tofu with nutritional yeast and lemon juice. I added some extra salt here, to help "mock" the feta cheese in the original recipe. Mix in with vegetables, also adding garlic, caraway, dill, scallions and pepper.
The recipe called for a 9 x 13 baking pan, but I made two 8 x 8 pans, and baked both. To reheat baked strudel, bake at 350 for 35 minutes or until hot through.
Brush the pan with a little olive oil. Lay a sheet of filo in the pan and brush lightly with oil. Repeat this until you have a stack of about 12 layers. Add the filling, and continue oiling and layering the filo dough. The recipe said to use all of the dough, but this was a bit much. I would suggest maybe reserving some filling, and making some mini strudels. I sprinkled more caraway on top, but I love me some caraway.
Cut strudel into squares and bake at 375 for 35 minutes or more, depending on desired brownness.
This was excellent leftover, at room temp or heated in the microwave.
Veganized from a recipe in The Enchanted Broccoli Forest by Mollie Katzen
Serves: 8-12 (I made two pans and froze one, each pan had 4-6 servings)
Preparation time: 1 hour, bake time 35 minutes
