Vegan Artichoke and Wild Mushroom Strudel Recipe

Looking for an easy vegan artichoke and wild mushroom strudel recipe? Learn how to make vegan artichoke and wild mushroom strudel using healthy ingredients.


Submitted by kathleenkosel

Makes 6 servings



have this with a fresh green salad, grilled asparagus or tomatoes. very elegant.

Recipe Ingredients for vegan artichoke and wild mushroom strudel

3 tbsp chopped Shallots
2 cloves, raw Garlic
1 cup pieces Mushrooms, Shiitake
1 dash Pepper, Black
8 oz Extra Firm
9 oz Artichoke
1 oz Tarragon
16 oz Phyllo Pastry Sheets

Recipe Directions for vegan artichoke and wild mushroom strudel

  1. chop and saute all the produce.

  2. thaw sheets 1 day ahead of need.

  3. combine produce with tofu, season with salt (opt) and pepper.

  4. preheat oven to 350.

  5. lightly oil pastry sheets, each at one time, layering ontop of eachother and hold aside.

  6. spoon stuffing ontop of sheets, leaving 3 inch border around edges.

  7. fold short end over filling, then roll lengthwise into a cylinder. place strudel side down on baking sheet and brush with oil.

  8. bake until hot inside and golden brown on outside. 30-40 minutes.

  9. serve with a mushroom sauce, pg 149 of vegan book.

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 190.6g
Amount Per Serving
Calories
314
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Sodium
424mg
18%
Potassium
125mg
4%
Total Carbohydrates
53.3g
18%
Dietary Fiber
5.0g
20%
Sugars
4.1g
Protein
11.1g
Vitamin A 1% Vitamin C 1%
Calcium 9% Iron 22%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
C+
  Good points
  • Very low in saturated fat
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