Veggie strudel is loaded with fresh vegetables like zucchini, eggplant, and bell peppers, which add beautiful color to the filling. This strudel makes an excellent main dish for those who enjoy a plant-based diet with its flaky pastry, mixed vegetables, and oozing cheese. It can be served with your favorite salads to make it a complete meal.
Making the veggie strudel is very easy. You begin by sautéing onions with zucchini, eggplant, and bell peppers. Then, the strudel is assembled with the vegetables and cheese before being brushed with egg wash, sprinkled with sesame seeds, and baked in the oven. This strudel is perfect to make in late summer and early Autumn when bell peppers, zucchini, and eggplant are at their prime.
What is Veggie Strudel?
Veggie strudel is a large pastry made with puff pastry and fresh vegetables like bell peppers, eggplant, and zucchini. While strudel is commonly made with fresh fruit fillings, like apples, this is a savory version that is suitable for a lunch or dinner. Additionally, as a part of Austrian and German cuisine, strudel is normally made with a very thin pastry that is almost see-through when it is rolled out. This veggie strudel uses store-bought frozen puff pastry instead, which makes it much more convenient to prepare.
Pro Tips
- Keep the puff pastry in the fridge until you are ready to assemble the strudel as it will be easier to handle.
- For the best results, choose ripe unblemished vegetables.
- Brush the pastry all over with egg wash, which will help the sesame seeds adhere to it while also helping the strudel become a nice golden brown color in the oven.
- Feel free to add other vegetables to the filling such as spinach, leeks, kale, mushrooms, celery, tomatoes, and more.
Frequently Asked Questions
What Type of Cheese is Good in Veggie Strudel?
You can really use any type of cheese that you have on hand such as shredded Swiss cheese, cheddar cheese, mozzarella, provolone, parmesan, goat cheese, and more.
Can I Make Veggie Strudel Dairy-Free?
Absolutely! For a dairy-free veggie strudel, simply omit the cheese from the recipe and choose a brand of puff pastry that is vegan.
Can I Add Other Vegetables to Veggie Strudel?
Yes, this vegetable strudel would be delicious with many other types of vegetables such as mushrooms, spinach, kale, tomatoes, celery, broccoli, or cauliflower. Just make sure that you add more tender vegetables like spinach to the vegetable mixture at the end of the cooking time so that it doesn’t wilt too much.
How to Store Veggie Strudel
Leftover veggie strudel can be stored in a sealed container in the fridge for up to 3 to 4 days.
Ingredients
How to Make Savory Veggie Strudel
Wash and trim the zucchini, eggplant, and peppers, and cut them into small pieces.
Wash and trim the zucchini, eggplant, and peppers, and cut them into small pieces.
Heat the olive oil in a pan. Add the onion and cook it until translucent. Add the chopped vegetables and allow them to cook until they are soft. Remove them from the heat and allow them to cool.
Heat the olive oil in a pan. Add the onion and cook it until translucent. Add the chopped vegetables and allow them to cook until they are soft. Remove them from the heat and allow them to cool.
Unroll the puff pastry on a clean surface and sprinkle the breadcrumbs in the middle.
Unroll the puff pastry on a clean surface and sprinkle the breadcrumbs in the middle.
Place the vegetables and cheese on top.
Place the vegetables and cheese on top.
Roll up the pastry to close it and seal the edges. Place it on a parchment-lined baking sheet.
Roll up the pastry to close it and seal the edges. Place it on a parchment-lined baking sheet.
Brush it with egg wash and sprinkle it with sesame seeds. Cut four slits in the pastry. Bake it in a 360 F (180 C) oven for 35 minutes.
Brush it with egg wash and sprinkle it with sesame seeds. Cut four slits in the pastry. Bake it in a 360 F (180 C) oven for 35 minutes.
Cut it into pieces and serve!
Cut it into pieces and serve!
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