Vegetable Strudel
Strudel is a traditional pastry in European cuisine, particularly in Austria and Hungary.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 6 sheet Phyllo dough sheets
- 2 tablespoon Olive oil
- 1 medium Onion
- 2 clove Garlic cloves
- 1 medium Bell pepper
- 1 medium Zucchini
- 1 cup Mushrooms
- 1 cup Spinach
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 cup Vegan cheese
- 2 tablespoon Pine nuts
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a pan and sauté the onion and garlic until translucent.
- Add the bell pepper, zucchini, mushrooms, and spinach to the pan. Cook until the vegetables are tender.
- Season with salt, black pepper, and dried oregano.
- Lay out a sheet of phyllo dough and brush it with olive oil. Repeat with the remaining sheets.
- Spread the cooked vegetables evenly over the phyllo dough sheets.
- Sprinkle vegan cheese and pine nuts on top.
- Roll up the phyllo dough tightly, tucking in the sides as you go.
- Place the vegetable strudel on a baking sheet and brush with olive oil.
- Bake for 25 minutes or until golden brown.
- Allow the strudel to rest for 10 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 10g
- Protein 7g15%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.