Savory Spinach and Mushroom Strudel Recipe
A savory strudel recipe features spinach, mushrooms, and a creamy tofu mixture encased in convenient prepackaged puff pastry.
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Instructions
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Preheat oven to 375 F.
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Sauté onions in mushroom broth in a large pan over medium-high heat for 10 minutes until golden.
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Add mushrooms; cook until liquid mostly evaporates. Season with salt and pepper.
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Stir in spinach; cook for 45 seconds until wilted. Cover and set aside.
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In a medium bowl, mash silken tofu until it resembles cottage cheese.
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Blend mashed tofu with vegan cream cheese, olive oil, tahini, 1 teaspoon salt, and pepper.
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Fold the spinach and mushroom mixture into the tofu mixture until well combined.
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On a lightly floured surface, roll out one puff pastry sheet slightly larger than its original dimensions, maintaining a square shape.
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Spread half of the filling onto one half of the pastry, leaving a 2-inch border.
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Roll up the pastry from the filled side, sealing the edges by pinching and folding.
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Repeat with the remaining pastry and filling.
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Place both filled pastries on a baking sheet and score the tops with 5 slits each.
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Bake for 35-40 minutes until golden brown and crispy.
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Cool for 10 minutes before slicing and serving.