Vegetable Strudel

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 offered many vegan options. One of my favorite meals while visiting Bisbee occurred on the first night of our visit. Since the woman, we rented our Airbnb from strongly recommended Cafe Roka, an elegant restaurant on Main Street in the middle of town. Of course, we made reservations in advance.

Despite my reservations about eating vegan, I ate one of the best vegan meals of my life. In fact, to my surprise, Cafe Roka offers a vegan option of their special daily nightly. On the night of our reservation, the menu included a vegetable strudel in a vegan pastry dough.

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, I must say, as a novice, I think I came pretty close to mastering the fabulous meal at Cafe Roka. 

WHAT VEGETABLES ARE IN VEGETABLE STRUDEL?

Since grocery shopping is a bit challenging these days, planning a meal is similar to a bad episode of Chopped. Instead of choosing what vegetables I plan to put in my recipes is dependent on what vegetables are available on the shelves. 

• Broccoli
• Cauliflower
• Carrots
• Asparagus
• Mushrooms
• Onions
• Kale  

To make sure you don't overcook your vegetables cook the vegetables in stages. It is also important to remember you will technically be cooking the vegetables twice, once sauteed in a pan and then again when the vegetable strudel is baked. 

First, I saute the mushrooms and onions. Then, I 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. 

For instance, use vegetable broth instead of cooking with oil; if you don't have vegetable broth, water also works well. 

Once cooked al dente, remove the vegetables from the heat, and make the vegan gravy. 

HOW TO MAKE A TASTY VEGAN GRAVY FOR VEGETABLE STRUDEL

MAKING THE GRAVY:

• 8-ounce package, sliced Baby Bellas or Other Mushrooms of Choice, diced
• 1 large yellow onion, diced
• 2 minced Shallots
• 2 cloves, minced Garlic
• 3 cups Organic Vegetable Broth
• 2 Tablespoons Organic Tomato Paste
• 2 teaspoons Paprika
• 1 teaspoon Sea Salt
• 1 teaspoon Fresh Ground Pepper
• 1/2 cup Dry White Wine

And, of course, the secret ingredient for the gravy is the cashew cream: 

• 1/2 cup Raw Cashews
• 1/2 cup Organic Vegetable Broth
• 1 Tablespoon Lemon Juice
• 1 Clove Garlic, Minced

As soon as the sauce begins to thicken, add 1/2 cup of the gravy to the sauteed vegetables and set aside.

Then, it's time to prepare your vegan pasty dough. Although there are homemade vegan pastry dough recipes, I bought my vegan pastry dough in the freezer section at Sprouts. 

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

FILLING AND BAKING THE VEGAN VEGETABLE STRUDEL

For this vegetable strudel recipe, I only used one sheet of pastry dough. Once thawed, I rolled the dough out on a floured surface. Next, I added the cooled vegetables in gravy to the center of the rolled out dough. 

The next step is to fold the top and bottom vertically before folding the two sides over, sealing the loaf. Then, I gently flipped the loaf over, seal it down. 

With the additional dough I reserved, I cut small heart shapes to place on top with a small cookie cutter. Also important is to make sure you make several slits with a knife down the loaf so it can vent while cooking. 

• 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 cooking.

SERVING THE VEGAN VEGETABLE STRUDEL 

Furthermore, allowing the strudel to set up for about 10 minutes allows for easier cutting and serving. Since I LOVE Vegan Mashed Potatoes, I chose to serve 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 do not eat soy products. Regardless of what mashed potato recipe you like, mashed potatoes taste great with vegetable strudel. 

LOOKING FOR GREAT RECIPES TO PLEASE THE WHOLE FAMILY? 

• Vegan Lentil Meatballs Oil-Free
• Vegan Spaghetti and Meatballs
• Vegan Meatloaf
• Veggie Stuffed Shells
• Vegan Hungarian Goulash
• Vegan Lasagna
• Vegan Fettuccine Alfredo
• Vegan Mushroom Stroganoff
• Creamy Spicy Vegan Sausage Pasta
• Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
• Vegan Enchiladas
• Mexican Lasagna

Yield: 6 Servings

Vegetable Strudel

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Vegan baked vegetable strudel is stuffed with vegetables in a thick and creamy vegan gravy, wrapped in a light flaky, oil-free crust.

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Ingredients

Vegetables

• 6 ounces mushrooms, sliced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 crown broccoli, cut into bite-sized florets
• 1/2 head cauliflower, cut into florets
• 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
• 1/3 cup dry white wine (optional)

Cashew Cream for Vegan Gravy

• 1/2 cup raw cashews
• 1/2 cup organic vegetable broth
• 1 Tablespoon lemon juice
• 1 clove garlic

Additionally Ingredients

• 1 sheet vegan pastry dough
• Parsley garnish
• Mashed potatoes and gravy (optional)

Instructions

VEGETABLES

1. Saute onions, garlic, and mushrooms, until translucent
2. Use vegetable broth to prevent the vegetable from sticking.
3. Add broccoli, cauliflower, and asparagus.
4. Saute for 5 minutes
5. Add kale last and cook until wilted.
6. Remove vegetables from heat.
7. In the meantime, prepare the gravy.

MUSHROOM GRAVY

1. Prepare the cashew cream for the gravy first.
   
2. In a cup-sized blender, combine cashews, 1/2 cup vegetable broth, 1 garlic clove, and lemon juice.
3. Blend until smooth.
4. Set aside.
5. Prepare the mushroom gravy.
   
6. In a large non-stick skillet, on medium heat, sauté onions, garlic, and shallots until translucent.
7. Add diced Mushrooms.
   
8. Cook until brown and all liquid from the mushrooms has dissipated.
9. Add the remaining 3 cups of vegetable broth.
10. Stir.
11. Add salt, pepper, and paprika.
12. Add tomato paste and stir until it blends with the rest of the liquids in the pan.
13. Add cashew cream. MAKE SURE YOU GET IT ALL. SCRAPE DOWN THE SIDES.
14. Add white wine.
15. Stir.
16. The mixture will thicken as you stir. Be patient.
17. Remove from heat and add 1 cup of the gravy to the cooked vegetables.
    

PREPARE THE VEGETABLE STRUDEL

1. Preheat the oven to 400 degrees
2. Cut 1 inch lengthwise away from the dough to use for decorative cut-outs; set aside.
3. Lay one sheet of vegan pastry dough on a flat floured surface like a countertop
4. Using a rolling pin, roll until even and about twice the size as the original dough.
5. Place the vegetables mixed with 1/2 cup gravy in the middle, lengthwise on the rolled out dough.
6. Fold both vertical ends, and then fold one side over the other side horizontally, sealing the vegetables inside the dough.
7. Place a silicone mat or parchment paper on a baking sheet.
8. Gently flip the vegetable strudel seam side down onto the lined baking sheet.
9. Using a cookie cutter, use the 1 inch of dough to cut out shapes using a small cookie cutter ( I used a heart shape)
10. Vent the strudel using a knife and making slits down the strudel so the strudel can breathe while cooking
11. Bake for 30 minutes, uncovered.
12. Remove the strudel from the oven and allow to cool.
13. Serve with masked potatoes, a salad, or your favorite side.
14. I drizzled with additional gravy and made mashed potatoes and gravy.

Notes

IDEAS FOR HOLIDAYS

Choose a mini cookie cutter for specific holidays like a stars, Christmas trees, hearts, Easter Eggs, etc.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
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  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)
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  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 415Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 8mgSodium 523mgCarbohydrates 32gFiber 7gSugar 6gProtein 9g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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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