Savory Vegan Veggie Strudels Recipe [Fat Free]

A few days ago I had a craving for my childhood food, first introduced to us by my sister-in-law’s mother, who is German.  The original dish was made with the same ingredients as you will see in my recipe and meat, so veganizing it was very simple–subtract the oil and the meat, substitute white flour with whole wheat flour and viola–a heart healthy, plant based dish.  SOOOO delicious and comforting on a cold winter night.  I first made in on Friday for hubby and I, and then had to repeat it for Sunday–we had guests.  It was a hit with all of our non-vegan friends .

Savory Vegan Veggie Strudels

serves 8-12 people

(click to enlarge the image)

Ingredients

• 1/2 small to medium size cabbage
• 1 bell pepper (any kind)
• 1 white onion
• 4 medium size carrots
• 4 cloves of garlic
• 7-8 medium/large size potatoes
• 1.5 tbsp your favorite spice (I use Kirkland organic mix)
• 2 bay leaves (optional)
• 6 cups water+1/3 cup to saute veggies
• sea or Himalayan salt to taste
• 1/4 cup freshly chopped dill to garnish
• 1/3 cup freshly chopped green onions to garnish

Dough

• 3.5 cups whole wheat flour+1/4 cup for dusting the surface
• 3/4 tsp baking soda (optional)
• 2 tsp lemon juice (optional)
• 1 tsp salt
• 1 cup warm water

Preparation

Dough

• Either by hand, or using a food processor, combine all ingredients and kneed until dough is firm (if you choose not to use baking soda/lemon juice, you can still enjoy the dish, but the strudels won’t be as fluffy)
• Set the dough to rest under a glass dish

Veggies

• Slice cabbage by hand or with a food processor into thin strips (you can cut out the hard part)
• Preheat a pot, add cabbage and start splashing small amounts of water into the mixture, reducing heat to medium and stirring pot contents to ensure that they don’t burn
• Grate carrots (since I use organic, I only wash mine, I do not peel them)

• Chop bell pepper and onions
• Dice garlic
• Add all ingredients to the cabbage mixture and saute for 5-7 minutes

• Remove 1.5-2 cups of mixture and place on a plate to cool
• Peel potatoes and slice into thick squares (about 2 inches big, or smaller)

• Add to the veggie mixture
• Add seasoning, salt and bay leaves
• Add remaining water and turn stove to HIGH
• Bring mixture to boil, then reduce to medium heat
• Cover the pot and while potatoes are cooking get ready to make strudels (you will boil veggies for about 15 minutes, while working on strudels)

• Divide dough into 5 equal parts, roll out into thin discs, flouring the surface so the dough won’t stick
• Using cooled veggie mix spread a couple of heaping tablespoons on the dough disc (see image below), and roll the dough up into a long, round tube (if you have any veggie mixture leftovers place it back in the pot)

• Once the dough is rolled up, pinch it with your fingers on the edges, sealing it, so it won’t come apart when being cooked and cut into 2 inch bites
• Place strudels into the pot, turn the stove to High, bringing the mixture to boil
• When the mixture boils, give it a gentle stir, reduce heat to medium or medium low, depending on your cookware, cover the pot and cook for 10-15 mins, until strudels and potatoes are thoroughly cooked

• Garnish with dill and green onions

Enjoy the dish with any simple, fat-free veggie salad!