Vegan vegetable strudel

Vegan vegetable strudel with puff pastry, smoked tofu, courgette and pepper: savoury, crisp and easy for every day, made from just a few ingredients.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 30 min
• Total time: 50 min
• Calories: 438 kcal per serving
• Protein: 18 g
• Fat: 22 g
• Carbs: 42 g

Ingredients

• 1 roll of puff pastry (vegan, without seed oils)
• 200 g smoked tofu
• 1 courgette
• 1 tbsp olive oil
• 1 pepper
• 1 pinch of sesame seeds
• 1 tbsp soy sauce

Method

You’ll need: oven · frying pan · chopping board · knife

1. Wash the courgette and pepper thoroughly and cut or grate them into thin strips. Crumble the smoked tofu with your hands.
2. Heat the olive oil in a frying pan and fry the smoked tofu, courgette and pepper briefly. Season everything with soy sauce and let the filling cool a little.
3. Roll out the puff pastry and spread the vegetable mixture evenly over it. Leave a little space at the edge so the strudel closes well.
4. Carefully roll up the pastry and fold in the ends. Brush the top with a little soy sauce and sprinkle with sesame seeds.
5. Bake the vegan vegetable strudel in the oven at 200 °C (180 °C fan) for 25–30 min until the puff pastry is golden brown and crisp. Let it rest briefly before cutting.
6. Serve the strudel warm, ideally with a crunchy salad or a vegan yoghurt-based dip.

Good to know

A strudel like this takes little effort and still feels special. Crisp outside, juicy and savoury inside. Just right when you want something simple and warm on the table.

Swaps

Smoked tofu → plain tofu (milder, a little less salt); puff pastry → wholemeal strudel pastry (more fibre); sesame seeds → chopped walnuts (more omega-3 fatty acids); pepper → spinach (more folate).

Allergens

Contains soya, gluten and sesame; good for children if the strudel isn't too salty, and generally fine in pregnancy as long as the puff pastry is baked through and all the ingredients are fresh.

Dairy-free recipes