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    You are in: Home / Recipes / Vegetable Strudel Recipe
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    Vegetable Strudel

    Vegetable Strudel. Photo by Chef Joey Z.

    1/4 Photos of Vegetable Strudel

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    Chef Joey Z.'s Note:

    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 :)

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Vegetables

    For The Spicy Pesto Vinaigrette

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Heat olive oil in skillet on medium-high heat.
    3. 3
      Add peppers and sauté for 2 minutes. Add garlic, onion, zucchini, cabbage and mushrooms. Sauté until crisp tender, about 2 minutes.
    4. 4
      Remove from heat and drain off any liquid. Stir in parsley and cheese.
    5. 5
      Season with salt and pepper and cool.
    6. 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. 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. 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. 9
      Cut strudel in slices and drizzle some sauce over the top.
    10. 10
      Bon Appetit!

    Ratings & Reviews:

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    Nutritional Facts for Vegetable Strudel

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 658.0
     
    Calories from Fat 448
    68%
    Total Fat 49.8 g
    76%
    Saturated Fat 15.4 g
    77%
    Cholesterol 91.0 mg
    30%
    Sodium 323.6 mg
    13%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 4.9 g
    19%
    Protein 19.8 g
    39%

    The following items or measurements are not included:

    pesto sauce

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