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    Home / Recipes / Vegan Entrees

    Vegetable Strudel

    Published: Nov 19, 2024 · Modified: Nov 19, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    This vegan vegetable strudel recipe 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.

    The vegan vegetable strudel recipe on a plate served with vegan mashed potatoes and gravy.

    Recently, my husband and I traveled to Bisbee, Arizona, for a weekend get-a-way. Although Bisbee is a small town in Arizona, this quaint little town offers many vegan options. The owner of the place we rented strongly recommended Cafe Roka, an elegant restaurant on Main Street in the middle of town. Of course, we made reservations in advance, and I ordered vegetable strudel, the vegan option on the menu. When we got home, I made a copy cat vegan vegetable strudel recipe that is to die for!

    Jump to:
    • Vegan Vegetable Strudel Recipe Ingredients
    • Vegetable Strudel Ingredient Substitutions
    • How to Make Vegan Vegetable Strudel Filling
    • Vegan Gravy Ingredients
    • Vegan Gravy Ingredient Substitutions
    • How to Make the Vegan Gravy for the Strudel
    • Strudel Dough is Oil-Free and Delicious!
    • Oil-Free Dough Ingredients
    • Vegan Store-Bought Puff Pastry Options
    • How to Make the Vegan Vegetable Strudel Recipe
    •  Serving Suggestions
    • Recipe FAQs
    • Tips
    • Vegan Holiday Recipes for the Season!
    • 📖 Recipe
    • 💬 Reviews

    Despite my concerns about finding anything vegan on the menu, I ate one of the best vegan meals of my life! In fact, to my surprise, Cafe Roka offers a vegan option as their nightly special. 

    Not only did Cafe Roka offer a vegan option, but they also served vegan soup, salad, and sorbet between courses!

    After raving about my Cafe Roka experience, I attempted my vegetable strudel at home. And, as a novice, I came pretty close to mastering the fabulous meal at Cafe Roka. 

    Vegan Vegetable Strudel Recipe Ingredients

    The vegan vegetable strudel ingredients on a cutting board on the counter.
    • Broccoli: Broccoli is delicious in the strudel and absorbs the gravy.
    • Cauliflower: Cauliflower is similar to broccoli, as it absorbs flavors from the gravy.
    • Carrots: Carrots add texture and sweetness.
    • Asparagus: I cut the asparagus into bite sized pieces similar to the sizes of the other vegetables.
    • Mushrooms: Is used cremini mushrooms for the strudel filling.
    • Onions: Onions add a depth of flavor to the vegetable mixture.
    • Kale: I like kale in casseroles and strudel because it if from and cooks well.

    Vegetable Strudel Ingredient Substitutions

    • Any combination of vegetables works well in strudel. So, choose your favorite combination of vegetables.
    • I like green beans in the veggie mix!

    How to Make Vegan Vegetable Strudel Filling

    To avoid overcooking the vegetables, cook the vegetables in stages. It is also important to remember that you will technically be cooking the vegetables twice, once sautéed in a pan and a second time when the vegetable strudel is baked. 

    I am adding the vegetables to a hot skillet on the stove.
    • First, saute the mushrooms and onions.
    • Then, add the cauliflower, broccoli, and asparagus. To avoid overcooking, make sure to saute all the vegetables for no more than 15 minutes, from start to finish, ending with the kale. 
    I am sautéing the vegetables in a pan on the stove.
    • For instance, use vegetable broth instead of cooking with oil; water also works well if you don't have vegetable broth. 
    • Once cooked al dente, remove the vegetables from the heat and make the vegan gravy. 

    Vegan Gravy Ingredients

    I am stirring the vegan gravy in a put on the stove with a whisk.
    • Portobello Mushrooms: I like portobello mushrooms because they are more sturdy than cremini mushrooms.
    • Yellow Onion: Yellow onions are strong, however when sautéed, they sweeten.
    • Shallots: Shallots have a flavor that some people describe as onion with a hint of garlic on the finish. They are peppery like a raw red onion but get sweet when cooked. Their flavor is a bit more delicate than that of onions.
    • Garlic: Garlic gives the gravy a warm, rich flavor.
    • Vegetable Broth: I always use low-sodium vegetable broth.
    • Organic Tomato Paste: A little tomato paste gives the gravy a lot of rich flavor and color.
    • Paprika: Paprika is smokey and provides a depth of flavor.
    • Sea Salt/Fresh Ground Pepper: A pinch of salt and pepper provides even more flavor.
    • Dry White Wine (optional): I buy baby bottles of Chardonnay that come in a four-pack for cooking. I also buy small bottles of red wine for recipes like Mushroom Stew.
    • Raw Cashews: Raw cashews make the gravy thick; however, if you have allergies or don't eat nuts, see the substitutions below.

    Vegan Gravy Ingredient Substitutions

    • Choose any mushrooms.
    • White onion is a substitute for yellow onion in recipes.
    • Use red onion instead of shallots.
    • One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder. The exact conversion applies to dehydrated or freeze-dried garlic or even minced refrigerated garlic. If you don't have plain garlic powder by itself but have garlic salt, you can go ahead and reach for that.
    • Yondu is an excellent substitute for vegetable broth.
    • If you don't have tomato paste, substitute tomato sauce or ketchup in a pinch.
    • Smoked paprika gives the gravy a smoky flavor.
    • Skip the wine and use lemon juice r white vinegar.
    • Instead of raw cashews, opt for ¼ cup of flour blended with vegetable broth, or use silken tofu or white beans.

    How to Make the Vegan Gravy for the Strudel

    • Prepare the cashew cream for the gravy first.
    • In a cup-sized blender, combine cashews, ½ 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.
    • Then, add salt, pepper, and paprika.
    • Stir in the tomato paste until it blends with the rest of the liquids in the pan.
    • Pour in the cashew cream. MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES.
    • If using the white wine, add it now.
    • Stir.
    • The mixture will thicken as you stir. Be patient.
    • As soon as the sauce thickens, add ½ cup of the gravy to the sauteed vegetables and set aside.

    Strudel Dough is Oil-Free and Delicious!

    Then, it's time to prepare your vegan pasty dough. As many of you know, finding a store-bought oil-free dough is difficult.  I use the same oil-free dough for my Oil-Free Pizza Sauce and Pizza Dough, Pizza Pinwheels, and Vegan Mushroom Wellington. This is a perfect healthy puff pastry alternative.

    Vegan frozen puff pasty is an easy shortcut if you are not following an oil-free plant-based plan. 

    When it is time to serve the strudel, place the vegan gravy in a small pan to reheat on top of the strudel and mashed potatoes if you choose to serve the strudel with mashed potatoes. 

    Oil-Free Dough Ingredients

    • Warm Water: It is essential to use warm water when making any bread recipe so the dough rises.
    • Dry Active Yeast: Dry active yeast comes in small packages in the baking section.
    • Vegan Raw Sugar: Raw sugar is brown, not bleached. There is only a small amount of sugar in this recipe. However, you can substitute it with maple or date syrup.
    • Whole Wheat Flour: Whole wheat flour is not processed or bleached.
    • Vital Wheat Gluten (optional): Vital wheat gluten helps to give the dough elasticity.
    • Flaxseed Meal: Flaxseed is used as a binder, like an egg.
    • Maple Syrup: Maple syrup provides additional flavor.

    Vegan Store-Bought Puff Pastry Options

    • Wholly Wholesome Organic Pie Dough
    • Pepperidge Farm Frozen Puff Pastry
    • Orgran Gluten-free Pastry Mix
    • Pampas Puff Pastry Sheets
    • Jus-Rol Puff Pastry

    How to Make the Vegan Vegetable Strudel Recipe

    Place the vegetable filling with gravy into the center of the rolled out dough.
    • Once the dough was chilled, I rolled it out on a floured surface. Next, I added the cooled vegetables mixed with gravy to the center of the rolled-out dough. 
    • Next, fold the top and bottom vertically before folding the two sides over, sealing the loaf. Then, gently flip the loaf over and seal it down. 
    I am placing the vegetable filling inside the rolled-out dough.
    • With the additional reserved dough, use a small cookie cutter to cut small shapes on top of the vegetable strudel.
    • It is also essential to make sure you make several slits with a knife down the loaf so it can vent while cooking. 
    The vegetable strudel recipe is on  baking sheet lined with a silicone baking mat.
    • Preheat an oven to 400 degrees
    • Cook uncovered for 30 minutes or until dough is browned.
    • Remove from the oven and allow to cool before cutting.
    The vegetable strudel recipe is on a plate, ready to be cut and served.
    • Furthermore, allowing the strudel to set up for about 10 minutes allows for easier cutting and serving.

     Serving Suggestions

    Since I LOVE vegan mashed potatoes, I served my vegetable strudel with mashed potatoes and gravy.

    I also have another mashed potato recipe made with butter beans instead of miso for those who avoid soy products.

    Regardless of your favorite mashed potato recipe, mashed potatoes taste great with vegetable strudel. 

    Recipe FAQs

    Where did vegetable strudel originate?

    The oldest recipes stretch back into the 17th century – one from 1696 sits in a handwritten cookbook at the Vienna City Library. The pastry probably has roots in similar Near Eastern pastries such as baklava.

    Can you freeze vegetable strudel?

    You can freeze it uncooked or cooked. In the freezer, it will last up to three months. You can reheat it in the microwave, although it will be even better if you reheat it in the oven, as it will crisp up again. If you cook an uncooked Strudel, place it frozen in the oven and add 20 min to the baking time.

    Why is my strudel soggy?

    It would be best if you let the gravy thicken and not add too much to the filling.

    Tips

    • The vegetable filling can be made ahead of time with the gravy.
    • Instead of making a strudel, consider making a large pot pie or individual pot pies.
    • If using frozen dough, allow to thaw overnight in the refrigerator.
    • Store-bought puff pastry should be thawed according to the packaged ingredients.
    • If using frozen vegetables, cook them in the pan to reduce the amount of water; do not add frozen vegetables.
    • Use a small cookie cutter to decorate the strudel for a particular holiday.
    • Freeze the vegetable strudel cooked or uncooked up to 3 months.
    • When cooking frozen strudel, thaw overnight before cooking.

    Enjoy this vegan vegetable strudel recipe for a weeknight meal or a holiday dinner!

    Vegan Holiday Recipes for the Season!

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    If you love this vegan vegetable strudel recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    sliced vegetable strudel with mashed potatoes

    Vegetable Strudel

    Kathy Carmichael
    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.
    4.72 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Entrees
    Cuisine American
    Servings 6 Servings
    Calories 166 kcal

    Ingredients
      

    Vegetables

    • 6 ounces mushrooms sliced
    • 1 yellow onion diced
    • 2 cloves garlic minced
    • 1 crown broccoli cut into bite-sized florets
    • ½ head cauliflower cut into florets
    • 2 carrots Cut into thin sliced coins
    • 1 bunch asparagus chopped
    • 1 bunch kale stem removed, and chopped

    Vegan Gravy

    • 8 ounces mushrooms diced small
    • 1 large yellow onion diced
    • 2 minced shallots
    • 3 cups organic vegetable broth
    • 2 Tablespoons organic tomato paste
    • 2 teaspoons paprika
    • 1 teaspoon salt
    • 1 teaspoon fresh ground pepper
    • ⅓ cup dry white wine optional

    Cashew Cream for Vegan Gravy

    • ½ cup raw cashews
    • ½ cup organic vegetable broth
    • 1 Tablespoon lemon juice
    • 1 clove garlic

    Additional Ingredients

    • 1 recipe vegan pastry dough
    • Parsley garnish
    • [Mashed potatoes and gravy optional]

    Instructions
     

    Oil-Free Dough

    • Prepare one recipe for oil-free pizza dough.
      .
    • Place the prepared dough 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.

    Vegetable Filling

    • 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.
    • Allow to cool slightly.
    • In the meantime, prepare the gravy.

    Mushroom Gravy

    • Prepare the cashew cream for the gravy first.
    • In a cup-sized blender, combine cashews, ½ 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 the 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.

    Preparing the Strudel

    • 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 ½ 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.

    Notes

    • The vegetable filling can be made ahead of time with the gravy.
    • Instead of making a strudel, consider making a large pot pie or individual pot pies.
    • If using frozen dough, allow to thaw overnight in the refrigerator.
    • Store-bought puff pastry should be thawed according to the packaged ingredients.
    • If using frozen vegetables, cook them in the pan to reduce the amount of water; do not add frozen vegetables.
    • Use a small cookie cutter to decorate the strudel for a particular holiday.
    • Freeze the vegetable strudel cooked or uncooked up to 3 months.
    • When cooking frozen strudel, thaw overnight before cooking.

    Nutrition

    Calories: 166kcalCarbohydrates: 22gProtein: 8gFat: 3gPolyunsaturated Fat: 3gSodium: 425mgPotassium: 821mgFiber: 6gSugar: 9gVitamin A: 3171IUVitamin C: 59mgCalcium: 110mgIron: 4mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

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    Reader Interactions

    Comments

      4.72 from 14 votes (13 ratings without comment)

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      Recipe Rating




    1. Shannon

      November 22, 2024 at 4:44 pm

      5 stars
      This looks delicious! I am going to have to attempt making this!

      Reply
      • Kathy Carmichael

        November 23, 2024 at 10:43 am

        Hi Shannon, it is really easy and always a hit with my family. I hope you enjoy it.

        Reply
    2. Susan Sasek

      November 25, 2023 at 12:18 pm

      You show carrots in your pictures and say they are necessary but don’t have them in the recipe. Also says cool in the recipe but not for how long!😩

      Reply
      • Kathy Carmichael

        November 25, 2023 at 3:29 pm

        Hi Susan, sorry about that! It is two carrots cut into coins. Allow the vegetable mixture to cool while you prepare the gravy. Thank you for letting me know. I appreciate the head's up.

        Reply
    3. Amelia

      November 25, 2023 at 6:49 am

      Could you suggest a substitute for asparagus?

      Reply
      • Kathy Carmichael

        November 25, 2023 at 7:06 am

        Hi Amelia, if you need a good replacement for asparagus, you can use green beans, green peas, broccoli, zucchini, green peppers, brussels sprouts, and many other delicious green vegetables. Or, skip it if you don't like it.

        Reply
    4. ACC

      November 14, 2023 at 6:54 pm

      Do you think spinach could be a good substitute for kale here?

      Reply
      • Kathy Carmichael

        November 15, 2023 at 6:35 am

        Definitely, I hope you enjoy the recipe.

        Reply
    5. Theresa Hellligar

      September 14, 2022 at 9:42 am

      Just have a question on the gravy. Recipe says to mix 1 cup of gravy with vegetables but then it says place the vegetables mixed with 1/2 cup gravy in center of dough. Was just checking on amount and if I need to add an additional 1/2 cup? Thanks.

      Reply
      • Kathy Carmichael

        September 14, 2022 at 10:16 am

        Hi Theresa, mix the vegetables with 1/2 cup of the gravy and put it in the middle of the dough. You can add more if you want. Instead, I use the remaining gravy for the potatoes and pour some gravy over the top of the strudel when it's served. I hope this helps. Thank you for the question. I apologize for the confusion.

        Reply
    6. Dawn

      November 03, 2021 at 3:21 pm

      I’d like to make this ahead of time so I’m not fussing with it last minute on Thanksgiving. Any suggestions on how to make it ahead of time?

      Reply
      • Kathy Carmichael

        November 03, 2021 at 4:33 pm

        Hi Dawn, yes, you can make it ahead of time. What I do is make the vegetable filling and the dough ahead of time. Then, on the day of Thanksgiving, I roll the dough out, cut whatever pretty shapes I want, and cover it on a baking sheet lined with parchment paper or on a silicone baking mat. Then, an hour or so before you cook it, add the filling and fold. Then, you can either put it in the refrigerator until you are ready to cook it or cook it immediately. I hope this helps.

        Reply
    7. Mary Sennett

      October 29, 2021 at 7:35 am

      This looks amazing. Do you think store bought vegan puff pastry would work?

      Reply
      • Kathy Carmichael

        October 29, 2021 at 7:44 am

        Hi Mary, yes, it works very well and is much easier than making your own dough, but it contains oil. Let me know if you enjoy the strudel.

        Reply
    8. Mary Bradford

      June 06, 2021 at 11:58 am

      My Carnivore husband really liked this, and went back for seconds. Very good savory flavor, Yum! I think I will just mash the potatoes for the top next time just to make it more simple, but this was very pretty too! Thanks Kathy, really love your creations!

      Reply
      • Kathy Carmichael

        June 07, 2021 at 12:09 pm

        Hi Mary, I'm so glad you liked the vegetable strudel. Whenever my husband or kids go back for seconds, it's a win! Thank you for the feedback. I appreciate it.

        Reply
    9. Mary Bradford

      June 06, 2021 at 11:49 am

      Hi Kathy! Can you share the brand of store bought oil free vegan pastry dough? I don't think my Sprouts carries it, but I will see if I can find it elsewhere in my area!

      Reply
      • Kathy Carmichael

        June 07, 2021 at 12:10 pm

        Hi Mary, I make my own dough recipe a lot, which is on the post. I bought mine at Sprouts or I order from Thrive Market. Sprouts sometimes carry the oil-free version, but it's never a guarantee.

        Reply
    10. Peggy Smargiassi

      February 05, 2021 at 5:07 pm

      This was absolutely amazing and so tasty.

      Reply
      • Kathy Carmichael

        February 06, 2021 at 8:19 am

        Hi Peggy, I'm so glad you liked it. Thanks for letting me know. I really appreciate the feedback.

        Reply
    11. Claudette

      November 06, 2020 at 2:06 pm

      I made this last night and it tasted great! My problem, though, was with the dough. I used "pie crust" dough and tried to roll it out, as the picture above shows, but there were SO many vegetables, that it just wouldn't work! I ended up making it like a two crust pot pie and it turned our just fine. What was I doing wrong that one sheet of dough wouldn't work?

      Reply
      • Kathy Carmichael

        November 06, 2020 at 2:20 pm

        Hi Claudette, I'm sorry it didn't work out for you. I have used my no-oil pizza crust as well as Pepperidge Farms Pie Crusts. Maybe it depends on the size/brand of the pastry dough? I'm so glad you enjoyed it. Hopefully, you can use the leftover veggies for a pot pie.

        Reply
    12. Denise Stark

      April 08, 2020 at 6:27 pm

      Great vegan meal. Thanks vegetable strudel.

      Reply
      • Kathy Carmichael

        April 08, 2020 at 6:31 pm

        Denise, I am glad you enjoyed it. Thank you for reaching out and providing feedback. I really appreciate it.

        Reply

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