Total Time
45mins
Prep 25 mins
Cook 20 mins

I have had this recipe for a while and can't remember where I got it. I made this today and used up some left over vegetables I had made a few days ago. I used collards, kale and some tomato in mine. I didn't use dairy but substituted with vegan Monterrey Jack cheese. It tasted delicious. Be creative and use a variety of different veggies in yours too :)

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Heat olive oil in skillet on medium-high heat.
  3. Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
  4. Remove from heat and drain off any liquid. Stir in parsley and cheese.
  5. Season with salt and pepper and cool.
  6. Roll out pastry to a 10 x 14-inch rectangle. Pile vegetables along upper third of pastry lengthwise, leaving a 1 inch wide border on short sides.
  7. Brush all sides with beaten egg. Fold short ends up over filling, then roll into cylinder, cutting off pastry excess. Place seam-side down on cookie sheet and prick top. Brush with egg.
  8. Bake for 20 to 25 minutes or until golden brown. Whisk together pesto, lemon juice, hot pepper sauce and olive oil. Season with salt and pepper.
  9. Cut strudel in slices and drizzle some sauce over the top.
  10. Bon Appetit!