Vegan Puff Pastry Strudel with Mince-Vegetable Filling
Loose, airy, light dough and a great base for sweet and savory dishes. Do you have an idea what we're talking about? That's right, puff pastry, of course. Puff pastry is versatile and a welcomed (and frequent) guest on our table – from finger foods to desserts, cakes, Christmas recipes, or classic croissants. Still, we haven't had a vegan, hearty vegetable strudel with puff pastry on our blog yet, which is why we finally sat down to create this recipe.
If you're thinking of an elaborate recipe now, let me tell you: This recipe is really quick and easy to prepare. You only have to take care of the filling for your strudel, because “Tante Fanny“ will do the rest. “Tante Fanny“ is a company that specializes in fresh doughs and offers a wide range of vegan doughs. For our vegetable strudel, we chose their rustic whole wheat puff pastry. Not only does this one taste great with our creamy filling, but it also comes with some other great features. The puff pastry contains no palm oil, preservatives, flavor enhancers, or colorings. Instead, it consists of whole wheat flour, rye meal, and rye bran, among other ingredients, which leads to high fiber content. In addition, the puff pastry is already rolled up on parchment paper and can therefore be used immediately. You can currently find it in the Rewe Centers, at HIT and EDEKA Südwest and from March also at tegut.
Well, the matter with our puff pastry is clarified, so it’s time to move on with the filling.We've also come up with a quick solution for this. All you have to do is to sauté some vegetables and vegan mince in a pan, mix in some spices, and season to taste. After this, your filling is ready. Once everything is carefully hidden in the puff pastry, let your strudel bake in the oven for about 30 minutes. And that's it! Enjoy your strudel and have a look here if you’re looking for more vegan puff pastry recipes.
Vegan Puff Pastry Strudel with Vegetable Filling
For the filling:
- 1 onion
- 3 garlic cloves
- 0.5 leek
- 250 g (9 oz) plant- based minced meat
- 400 g (14 oz) frozen spinach
- 150 g (5.25 oz) vegan feta
- 50 g (2 oz) walnuts
- 6 grape tomatoes
For the sauce:
- 150 g (5.25 oz) vegan crème fraîche
- 2 tsp nutritional yeast
- 0.5 tsp nutmeg
- lemon juice
- dried rosemary
- dried thyme
- vegan puff pastry (e.g. rustic whole wheat puff pastry by Tante Fanny)
- vegan butter for frying
- plant-based milk for brushing
Preheat the oven to 200°C/390°F (convection heat). Peel and finely chop the onion and garlic. Sauté both in a large frying pan with vegan butter over medium heat. In the meantime, wash and chop the leeks.
Once the onion is translucent, add vegan mince and leeks and sauté over medium heat for approx. 10 minutes until the vegan mince is lightly browned. Then add the spinach to the pan and sauté for another 10 minutes with the lid on.
In the meantime, dice vegan feta, roughly chop walnuts, and wash and chop the tomatoes.
Tip: The vegan feta shouldn't be based on coconut oil because it will melt too much in the oven. Instead, use vegan feta based on almonds.
Once the spinach is thawed, add vegan crème fraîche and mix well. Season the mince-vegetable mixture with nutritional yeast, salt, pepper, nutmeg, lemon juice, and dried herbs to taste and let it simmer for another 5 minutes.
Roll out the puff pastry on a baking sheet. Mix the mince-vegetable mixture with tomatoes, nuts, and vegan feta cheese. Next, spread the mixture on half of the puff pastry, but leave 2 cm (0.8 inches) space towards the edges. If you like, you can carefully score a pattern into the second half of the puff pastry with a knife. Finally, fold the "pastry lid" over the filling and press the dough together to seal the filling.
Brush the top of the puff pastry with plant-based milk. Then bake at 200°C/390°F for about 30 minutes until the strudel is golden brown.