Vegan vegetable strudel

1 hour 15 minutes


Vegan vegetable strudel

  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 1/2 carrot, diced
  • 1/2 celery stick, diced
  • 3 portobello mushrooms, sliced
  • 1 tbsp of mixed herbs
  • 1 tbsp of balsamic vinegar
  • 400g of tinned butter beans, drained and rinsed
  • 50g of breadcrumbs
  • 12 sheets of filo pastry
  • 4 tbsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper


Preheat the oven to 180°C/gas mark 4
Add 1 tbsp olive oil to a large skillet and sauté the onions, garlic, carrots and celery for 2 minutes
Add the mushrooms, herbs, vinegar, salt and pepper and cook for a further 5 minutes
Stir in the beans and breadcrumbs then mash to create a thick, chunky mixture that comes together like a dough. If it’s too wet, add more breadcrumbs, if it’s too dry, add a drop of water
Take out your pastry and lay it flat on a work surface, covering with a damp towel to keep it from drying out
Take two sheets at a time, brushing with a thin layer of the remaining olive oil, then layering with the next two sheets. Brush the last sheet with oil then add the filling in a long line, lengthways, moulding into a cylinder shape
Gather up the dough and roll into a long log, securing the ends with a small bit of olive oil. Trim the sides if needed
Transfer to a lined baking sheet and cook for 25 minutes until golden brown and crisp
Leave to cool slightly before slicing and serving. Enjoy!