Merry mushroom strudel

This savory mushroom and spinach strudel brings the flavors of the UK to your table. Filled with a creamy almond mixture and wrapped in flaky dough, it’s perfect for entertaining guests on a cold, winter night. Showcase the charm of vegan cooking from across the pond, where plant-based eating is on the rise!

Print the recipe

Ingredients

SERVINGS:

Calories: 2030 Protein: 47 g

For the dough

2.75 cups plain flour
4.0 tbsp. olive oil
.5 tsp. salt
2.0 tbsp. apple or white wine vinegar
0.625 warm water
2.0 tbsp. vegetable oil
2.0 tbsp. plant-based milk

For the filling

3.0 tbsp. almond butter
.75 cups vegetable stock
salt, pepper, nutmeg, to taste
1.0 tsp. fresh or dried marjoram
1.0 tsp. fresh or dried rosemary
1.0 tsp. fresh or dried thyme
10.5 cups mushrooms, chopped
2.0 onions, chopped
3.0 cups fresh spinach leaves, loosely packed
2.0 tbsp. oil, for frying

Preparation

Prep: Preheat the oven to 350°F.
Make the dough: Knead the flour, olive oil, salt, vinegar, and water into a dough with your hands. Cover and leave to rest for an hour.
Boil and season: In the meantime, melt the almond butter in a saucepan and pour in the vegetable stock. Bring to a boil and allow to thicken. Season to taste with salt, pepper, nutmeg, and herbs.
Sauté: Chop the mushrooms and onions. Sauté in hot oil and add the spinach.
Assemble: Roll out the dough on a floured surface to about 1/4 inch thick. Spread the almond mixture evenly over the dough, followed by the mushroom filling. Carefully roll up the strudel.
Brush and bake: Place the strudel on a baking tray lined with baking paper. Mix the plant milk and oil, then brush the strudel with it. Bake for about 30 minutes.

Tips

The strudel can also be made with roasted pumpkin or mixed root vegetables.