Vegetable Strudel

"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 :)"
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:




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

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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