Low FODMAP/ Vegan/ Vegetarian

The Vegan Roast Vegetable Strudel You Need

vegetable-strudel

This is the vegan vegetable strudel for you. If you’ve never had vegetable strudel before, imagine delicious roasted vegetables wrapped in crisp buttered filo pastry. This vegan 4 vegetable strudel filo pastry recipe showcases these veggies in their best form.

Do you have a bunch of random vegetables lying around in the fridge? Try making this easy and delicious vegetable strudel! Aside from the recipe, this post will cover a few other topics like:

Skip the chit chat and hit the “jump to recipe” button or stick around for some fun facts and the full picture guide to assembling the strudel. Let’s kick it off with “what is a strudel.”

What is Strudel

vegetable strudel

According to Google, the definition of strudel is, “a dessert of thin pastry rolled up round a fruit filling and baked.” But strudels can be both sweet and savory.

This dish originated in Austria (back when it was Austria-Hungary). The word “strudel” is a German word which means “whirlpool.” This is because you see the thin sheets of phyllo pastry wrapped around the filling when the log is cut.

The most famous variation of this dish is the sweet apple strudel with raisins. But vegetable strudels are a common occurrence throughout Europe. There are countless filling variations but the phyllo pastry is the one constant.  

Did you know phyllo pastry is vegan? Let’s fact check that in the next section.

What Is Phyllo or Filo Pastry

Whether you spell it phyllo or filo, this thin pastry is made from flour, water, oil and sometimes vinegar. The dough is rolled into thin sheets of pastry. Almost thin enough to see through.

Used in desserts like Baklava, phyllo pastry is best when brushed with butter, stacked, and baked until crisp and golden brown. Can you make this a vegetable puff pastry recipe? This question and other FAQs are answered in the next part of this post.

Frequently Asked Strudel Questions

vegetable strudel

This part of the post will answer the web’s most asked questions about strudel: 

What Is The Difference Between Strudel And Streusel?

Strudel and streusel are two different kinds of pastries. Strudel is a thin sheet of phyllo pastry rolled around a sweet or savory filling. Streusel is a type of crumble topping that is made from sugar, flour, and butter. Think of crumble pies or cakes. 

Is Strudel Dough The Same As Puff Pastry?

No. Puff pastry is a pastry that is thicker and is made from flour, butter, and water. The fat in puff pastry gives a light and flaky crust but it is denser than phyllo pastry. Puff pastry is great for pies, hand-pies, turnovers, and other baked goods.

Phyllo pastry is thin sheets of dough that are delicate. These thin sheets are often brushed with butter or oil and then stacked to create flaky layers. If they’re so different, can you substitute one for the other?

Can I Use Puff Pastry Instead Of Filo For Strudel?

Yes, you can swap phyllo pastry with puff pastry to make this vegetable strudel but you will get a puff pastry strudel that resembles a wellington instead of a strudel. Puff pastry is light and fluffy but it will not yield similar results. 

If you’ve made this savoury vegetarian strudel recipe, here’s how you store it baked or not.

Can You Freeze Vegetable Strudel?

Yes, you can! You can freeze vegetable strudel before or after you’ve baked it. Make this vegetable strudel ahead of time and freeze it unbaked in parchment paper. Place the unbaked strudel in a ziplock bag, seal it and freeze. Bake according the vegetable strudel for 30 minutes at 392f or 200c

Follow the same instructions for freezing a baked vegetable strudel. Bake the pre-cooked frozen strudel at 356f or 180c but for 10-15 minutes instead.

Now that we’ve answered all those FAQs, let’s get to making and baking this vegetable strudel recipe.

Preparing The Vegetable Strudel

vegetable strudel ingredients

This recipe for strudel was a happy accident using leftover vegetables we had lying around in the fridge at the end of the month. There was 1 eggplant, 1/2 a zucchini, 1 lonesome bell pepper, and 1/2 a leek. 

With a little care and some phyllo pastry, we were able to transform those vegetables into this amazing vegan vegetable strudel. This vegan low fodmap recipe can be broken down into a few steps:

  • Prep the vegetables
  • Braise some leeks
  • Make the eggplant hummus
  • Get the butter ready
  • Assemble the vegetable strudel

Let’s get started with prepping the veggies for this vegetable strudel.

Prep The Vegetables

Start preparing the vegetable to make this low fodmap vegan vegetable strudel. Preheat the oven to 200c or 392f and wrap the eggplant in aluminum. Place the eggplant and bell pepper in the oven for 15 minutes until the skin of the bell pepper is black and charred. 

Before
After

Set the vegetables aside to cool and slice the zucchini into super thin strips. You can do this by hand, use a vegetable peeler or mandolin slicer.

Next, prepare the leeks. 

Braise Some Leeks

While the eggplant and bell pepper is baking, chop the leek into 1cm or 1/2 inch thick slices.

Heat a pan on medium high heat and add a tablespoon of garlic oil. Sear the leeks until golden brown on each side. Mix the mustard and vegetable broth together. 

Pour the mustard vegetable broth mix over the leeks, cover with a lid and allow to braise for 5-10 minutes. Set the leeks aside to cool.

vegetable strudel

Make The Eggplant Hummus

Scoop the inside of the eggplant when it’s cool enough.

Add the tahini and one tablespoon of garlic oil. Blend the mixture until smooth and season with salt. Garlic oil will add richness to the hummus and flavor it without the harshness of fresh garlic.

Next, peel the charred skin off the bell pepper and slice into strips.

Set the bell pepper aside and melt the butter to assemble the vegetable strudel.

Get The Butter Ready

On low heat, melt the butter and oil in a pot. Add the paprika and thyme. Stir to combine. Now we can start assembling the vegetable strudel.

Assemble The Vegetable Strudel

To start assembling, place a large sheet of phyllo pastry onto a cutting board. As you can see, ours was a little small. So, we placed 4 sheets of pastry to form one large piece of phyllo pastry.

Brush melted butter over the pastry and add a second layer on top. Brush more melted butter on the second layer phyllo. Next, spread a layer of eggplant hummus on the phyllo sheet. Make sure to leave about 2cm or 0.7 inches around the edges.

Scatter the roasted bell peppers over the eggplant hummus and layer the thin slices of zucchini on top of that layer. Finally, spoon the cooked mustard leeks onto the middle of the zucchini slices. 

Fold the corners into the middle and begin rolling the vegetable strudel into a log shape. Brush the vegetable strudel with more butter and garnish with fresh thyme or sesame seeds.

Place in the oven to back according to the directions on the phyllo pastry package. Ours took 15 minutes at 200c or 392f.

Remove the vegetable strudel from the oven and let it cool on a cooling rack. Don’t let it cool in the oven as the steam will soften the phyllo pastry and make it all soggy. 

That’s it for the vegetable strudel, folks. Have you heard of a vegetable strudel before or do you have a version of this dish in your country? Try making this vegetable strudel recipe, switch up the veggies and let us know in the comments below, what you thought!

Looking for more recipes? Here are 19 of our favorite low FODMAP vegetarian recipes

low FODMAP Vegetarian Dinner Strudel

dinner
By yummyble Serves: 4-5
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes

This delicious vegan roast vegetable strudel showcases the beauty of veggies wrapped in crisp and golden brown filo pastry. No substitutes, just veggies in their best form.

Ingredients

  • *FILLING:
  • 2-4 sheets of phyllo/filo pastry
  • 1 eggplant (aubergine) for eggplant hummus
  • 1 tbs tahini
  • 1 tbs garlic oil
  • 1/2 zucchini (courgette)
  • 1 bell pepper (paprika)
  • 1 leek (the green part) *see notes for substitute
  • 1 tbs garlic oil
  • 1 tsp mustard
  • 1/2 cup vegetable stock
  • FOR PHYLLO/FILO DOUGH:
  • 2 tbs salted butter (we used vegan)
  • 1 tbs garlic oil
  • 1 sprig thyme
  • 1/2 tsp paprika powder

Instructions

1

Preheat the oven to 200c or 392f.

Prepare the vegetables:

2

Wrap the eggplant in aluminum foil and place it in the oven along with the bell pepper.

3

Bake in the oven for 15 minutes.

4

Remove from the oven and set aside to allow to cool.

5

While the bell pepper and eggplant cool, start prepping the vegetables.

6

Slice the zucchini into thin slices. You can do this by hand or use a vegetable peeler or mandolin slicer.

7

Chop the leek or carrot into 1cm or 1/2 inch thick slices.

8

Heat a pan on medium high heat with 1 tablespoon garlic oil and sear the leeks until brown. Flip and brown the other side.

9

Mix 1 teaspoon of mustard with 1/2 cup vegetable stock and pour into the pan with the leeks.

10

Turn the heat down to medium low and cover with a lid. Cook the leeks for about 5-10 minutes or until softened.

11

Remove the cooked leaks from the pan.

12

Peel the charred skin off the bell pepper and slice into strips.

Make eggplant hummus:

13

Remove the flesh from the eggplant and transfer to a blender. Add the tahini and garlic oil. and mix until smooth. We're using garlic oil instead of fresh garlic to avoid having that spicy sharpness that comes from fresh garlic.

Assemble vegetable strudel:

14

Melt the butter and oil in a pot. Add the paprika and thyme.

15

Place one large sheet of phyllo pastry on to a cutting board. Ours was rather small, so we placed 4 small sheets to form a large rectangular piece of phyllo.

16

Brush the melted butter over the pastry and add a second layer on top of the first.

17

Brush more melted butter on the second layer phyllo.

18

Spread a layer of eggplant hummus on the phyllo sheet. Leave about 2cm or 0.7 inches around the border free of filling.

19

Scatter the roasted bell peppers over the eggplant hummus.

20

Layer the thin slices of zucchini on top of this layer.

21

Finally, spoon the cooked mustard leeks onto the zucchini.

22

Fold the corners into the middle and begin rolling the vegetable strudel into a log shape.

23

Brush the vegetable strudel with more butter and garnish with fresh thyme or sesame seeds.

24

Place in the oven to back according to the directions on the phyllo pastry package. Ours took 15 minutes at 200c or 392f.

25

Allow to cool before serving.

Notes

*You can substitute leeks for carrots

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