Vegan Mushroom and Kale Strudel

You may be fooled by the rich, savory flavor of this strudel, thinking that it must be bad for you since it tastes so damn good!  Oh, but on the contrary!  It is light, flaky and packed with veggies.

Strudels are a Hungarian layered pastry that is usually sweet and served with powdered sugar.  But, sometimes they would fill them with spinach or cabbage.

The combo of kale and mushrooms are my favorite, so I knew I could not go wrong here!



Traditional Hungarian or Czech strudels are made with a high gluten, puff pastry dough.  I wanted to keep this dish light, so opted to use filo dough, which I absolutely love!  Usually you would use butter, or in our case, vegan butter.  But, I opted for a heart healthier option, and used extra virgin olive oil instead. 

Vegan Mushroom and Kale Strudel

Ingredients: (yields 4 servings)

16 oz button mushrooms chopped
1 medium yellow onion chopped
2 garlic cloves minced
1 cup fresh kale chopped
2 tsp fresh thyme
1/4 c dry red wine
1/4 c original, unsweetened almond milk
2 tbsp balsamic vinegar
s+p
4 sheets filo dough, thawed
2 tbsp evoo, divided

Directions:

Preheat oven 400.  Heat 1 tbsp evoo in large saute pan and saute garlic and onions for 3-5 minutes or until translucent.  Add in mushrooms and thyme and continue to saute for another 5 minutes.  Add in red wine, almond milk and balsamic vinegar.  Let reduce by half, then add in kale until it wilts.  Season with salt and pepper to taste.  Set aside.

Separate the 4 pieces of filo dough carefully and place on parchment paper.  With a brush, brush one piece with evoo completely, then stack another piece on top and do the same.  Continue until all 4 are brushed with evoo and stacked on top of one another.  Spoon in mushroom mixture 1/4 way into the filo.  Roll carefully, using the parchment paper.

Carefully transfer to baking dish and bake for about 15 minutes or until flaky and golden brown.  Let cool for 5 minutes, then cut into pieces.