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–+ servings
sliced vegetable strudel with mashed potatoes
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4.72 from 14 votes

Vegetable Strudel

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entrees
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Servings: 6 Servings
Calories: 166kcal
Author: Kathy Carmichael

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

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: 166kcal | Carbohydrates: 22g | Protein: 8g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 425mg | Potassium: 821mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3171IU | Vitamin C: 59mg | Calcium: 110mg | Iron: 4mg