Savoury Veggie Strudel

Strudel is a roll shaped pie, which is typical in Eastern Europe, but also in Germany and Austria. The filling can be sweet or savoury. This savoury strudel recipe is from Linda Majzlik’s A Vegan Taste of Eastern Europe, and I promise this is the last recipe we’re posting from it. The recipe is for 300 g filo pastry, but we found only 450 g packages from the store, so I made a little more filling and made a bigger pie. A big slice of this strudel with salad is enough for dinner, and smaller slice is a nice snack or party food.

Aren’t our Mole plates just great for Eastern European dishes?


Vegetable Strudel

300 g filo pastry
vegetable oil
poppy seeds

50 g (1,5-2 dl) textured soy protein
1 tsp vegetable broth powder
3,5 dl hot water
2 big carrots
2 turnips (or 1 huge)
2 big tomatoes
1-2 bell peppers (green and red)
1 onion
1 celery stalk
2 garlic cloves
scant 1 tbsp oil
1 tbsp tomato purée
1 tsp paprika
1 tsp caraway seeds
black pepper
salt if needed

Mix the textured soy protein, broth powder and water together and let soak 20 minutes. Peel and grate the carrots and turnips. Chop the tomatoes and bell peppers, you can also scald tomatoes if you prefer. Peel and chop onion and garlic. Thinly slice the celery. Heat the oil in a big pan and fry onion, garlic and celery until soft. Add soaked soy protein and all the remaining liquid to the pan, and add all the rest of the filling ingredients. Simmer 10 minutes, stirring frequently, and allow to cool.

Cut the filo sheets in half. Cover a baking sheet with parchment paper. Put a half filo sheet on it, lightly brush with oil, put another filo sheet on it, and continue until you’ve used 1/4 of filo pastry. Spread a third of the filling on the pastry, but not to the edges. Repeat twice and put rest of the filo pastry sheet on top, brushing with oil between layers. Tuck the pastry edges under the strudel. Brush the top with oil and sprinkle with poppy seeds. Bake in 180 Celsius degrees for 25 minutes or until golden brown.