Vegetable strudel recipe

Recipe for vegetable strudel in our easy vegetarian recipes collection.

Recipe ingredients

• 1 1/2 pounds Swiss chard, stems removed and chopped, leaves chopped
• 1 tablespoon olive oil
• 3 medium leeks, chopped
• 6 medium carrots, sliced
• 2 pounds asparagus, sliced
• 1 1/2 cups pine nuts
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper
• 2 teaspoons sea salt
• 240 grams whole wheat filo, thawed, 12 18 x 13 inch sheets
• 1/4 cup olive oil, for brushing

How to make vegetable strudel

• Remove the stems from the Swiss chard and chop. Set aside.
• Chop Swiss chard leaves. Set aside separately.
• Heat a skillet over medium-high heat and add oil.
• Saute the chopped leeks for about 3 minutes.
• Add the chopped Swiss chard stems and cook another 3 minutes.
• Add carrots and cook another 3 minutes.
• Add asparagus and cook until all vegetables are soft.
• Add chopped Swiss chard leaves and cook until wilted.
• Stir in pine nuts, nutmeg, pepper and salt.
• Cook a couple more minutes. Turn off heat.
• Oil a large, about 9 x 13 inch, baking pan.
• Lay 1/4 of the filo sheets, about 3 18 x 13 inch pieces, into the bottom of the pan, brushing each layer of filo with olive oil.
• Spread about 1/3 of the vegetable mixture on top of this first layer of filo.
• Continue this filo filling layering until all filling if used.
• Top with the last layer of filo, always brushing it with olive oil.
• There should be 4 layers of filo, with 3 sheets per layer and 3 layers of filling.
• Cover pan with foil and bake in a 375 degrees F oven for 30 minutes.
• Remove foil and bake 10 minutes more to give the top filo layer a golden brown appearance.
• Make sure filling is hot all the way through.
• Sometimes for a thick strudel when the filling has been made a day in advance and refrigerated, additional baking time will be needed to heat the strudel all the way through.
• Slices of strudel freeze very well.

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• Vegetarian spaghetti putanesca
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• Wholegrain rice salad
• Wicklow pancakes
• Wild mushroom soup
• Yellow split pea soup
• Yoghurt cake
• Yoghurt mayonnaise

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• Touch of Asia dressing
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• Vanilla sponge with chocolate chips and pecans
• Vegan burger
• Vegetable and barley soup
• Vegetable chilli
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• Vegetable fried rice
• Vegetable fritters
• Vegetable korma
• Vegetable pilau
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