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Vegetable Strudel

What you need: 

1 tablespoon margarine or oil
2 cups onion, minced
1 large carrot, diced
2 cups broccoli, chopped
1/2 pound mushrooms, minced
3 cups cabbage, shredded
1 teaspoon salt
1 block silken tofu, firm
1/4 cup nutritional yeast
2-3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons caraway seeds
1 tablespoon dill weed
5 scallions, minced
black pepper, to taste
1 pound phyllo dough

What you do: 

1. Preheat oven to 375 degrees F. 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.
2. 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.
3. Brush a 9x13" pan or 2 (8x8") pans with olive oil. Lay a sheet of phyllo in the pan and brush lightly with oil. Repeat this until you have a stack of about 12 layers.
4. Add the filling, and continue oiling and layering the dough. Instead of using all the sheets, I would suggest maybe reserving some filling, and making some mini strudels. I sprinkled more caraway on top.
5. Cut strudel into squares and bake for 35 minutes or more, depending on desired brownness. To reheat baked strudel, bake at 350 degrees F for 35 minutes or until hot through.
This was excellent leftover, at room temperature, or heated in the microwave.
Source of recipe: Veganized from a recipe in The Enchanted Broccoli Forest by Mollie Katzen.

Preparation Time: 
1 hour, bake time 35 minutes
Cooking Time: 
Servings: 
8-12
Recipe Category: 

SO HOW'D IT GO?

This is a fantastic recipe!   Thank you for posting this.  I made this for my lunch customers and they raved about it, carnivores and vegans alike.  It is moist and delicious with a small crunch from the phyllo dough.  This will become a staple in our house.   

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Awesome recipe. Second time we made we included spinach, peppers and other veggies. It's delicious!!!

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This was pretty tasty - thanks for the recipe. I dont like mushrooms, so I substituted sweetcorn instead. I was a little inpatient with the phyllo sheets, so I sprayed Pam between each one instead of painting with olive oil. I also used two 8x8 dishes. I served it with some baked beans, & did enjoy it!

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This was pretty damn good!  I halved the recipe and used an 8 x 8 pan.....my first experience using phyllo dough....not my favorite, but it's different!
I left out caraway seeds and scallions, but added cayenne pepper and my parmesan cheeze.  I also think that next time I will change up the spices a bit - maybe try a little curry. 

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I really enjoyed this.  I only used half a pack of phyllo dough (8 ounces, and cut back a bit on the filling), and left out some other things that I did not have on hand (cabbage, caraway, nutritional yeast).  Despite these omissions, it was still pretty darn good. Next time I will probably tweak it some to fit my tastes (maybe add some white wine).  Also, it did not take as long to make it as the recipe states (but I used less phyllo).  about 30-40 minutes prep, and only 20 or so mins in the oven.  I will make this one again! thanks!

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