Mushroom and Spinach Strudel

vegan mushroom spinach strudel

This strudel is totally savory and uses prepackaged puff pastry to make your life way easier.  The Pepperidge Farms puff pastry just happens to be vegan, but obviously that means it is full of unpronounceables (less than I imagined)… but, hey, I’m compromising for time.  I don’t think I would serve this to my family on a regular basis, (maybe annually?) but I had some puff pastry in the freezer and, of course, mushrooms in the fridge.  I did spare some of the fat by sauteeing the veggies in broth, but the puff pastry trumps any good deeds done.

I did try, though, and I think that’s what counts.

Enjoy!

Mushroom and Spinach Strudel

makes two 10″ x 3″  strudels

Ingredients:

  • 10 oz mushrooms, any variety – sliced
  • 1 and 1/2 handfuls fresh spinach- chopped
  • 5 cippolini onions- or any small, sweet onion- thinly sliced
  • 1/2 cup mushroom broth
  • 1 pkg silken tofu- extra firm
  • 5 tbsp “Better than Cream Cheese”
  • 1 tsp olive oil
  • 2 tsp tahini
  • salt and pepper to taste
  • 1 package puff pastry

Directions:

Preheat oven to 375 degrees F.

Sauté onions in broth until caramelized.  Add mushrooms and cook until almost all liquid is gone. Lightly salt to taste.  Add spinach and let cook for about 45 seconds, or until wilted and bright green. Set aside.

With fork, smash silken tofu.  Cream tofu with “Better than Cream Cheese”, olive oil, tahini, about 1 tsp salt, and pepper.

tofu mixture

Mix tofu mixture with mushroom mixture and set aside.

Roll out one puff pastry on lightly floured surface just slightly bigger than the size it came packaged in.  While rolling it out, try and keep it fairly square.

Spread mushroom mixture on half of pastry square leaving a 2″ border on each side.

Roll up, starting with filled side, making sure to keep taut while doing so.  Pinch edges and fold down to seal. Repeat with other pastry.

pastry

Using very sharp knife and coming in from the side, score the top of the pastries with 5 slits each.  Bake at 375 degrees for 35-40 minutes or until golden brown and crispy.  Let cool about 10 minutes before slicing and serving.  To retain crispiness, it is best served shortly after baking.

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7 Responses to Mushroom and Spinach Strudel

  1. Brianna says:

    Does the recipe perhaps mean cipollini onions? Criminis are a variety of mushrooms.

    • allyson says:

      Brianna,

      Yes! Thank you. What a humorous typo… and it went so long without anyone noticing. :)

      edited.
      <3

  2. Kate Parker says:

    I made this for dinner tonight.
    I roasted the mushrooms with olive oil and thyme and sauteed onions with garlic and topped the pastry with black sesame seeds. It was delicious and a hit with the family, it will be made again for sure.

  3. K says:

    Ooh! What a photogenic dish! I have actually never used puff pastry before, but this is a tempting reason to try it out! ;)
    -K

  4. Kristel says:

    mmmmmmm, looks delicious. I think I will try this.

  5. YUM! I love pastry dough stuffed with tastiness, it is one of my favorite ways to use up leftovers. Thanks for this great recipe!

  6. kim g. says:

    This sounds so delicious, and I think it would be the perfect lunch on this rainy day. I can’t wait to try this!