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Vegetarian Strudel
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- #55937
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Vegetable Strudel
1/4 cup carrots, julienne cut
1/4 cup zucchini, julienne cut
1/4 cup yellow squash, julienne cut
1/4 cup red onion, julienne cut
1 cup butternut squash, small dice
1/2 cup acorn squash, small dice
1/2 cup rutabaga, small dice
1/2 cup turnip, small dice
1/4 cup quinoa
1 tablespoon fresh herbs, chopped fine
2 teaspoons vegetarian Worcestershire sauce
3 drops Tabasco sauce, to taste
salt and pepper
1 cup olive oil
6 sheets phyllo dough
Tomato Oil
1 cup ripe tomatoes, chopped
2 cups olive oil
directions
Saute first 4 vegetables in 1 teaspoon olive oil and set aside. Toss remaining vegetables in 1 tablespoon olive oil and roast in a 400 degrees F oven for 8 minutes.
Cook quinoa and chopped herbs together, then chill. Mix all vegetables, quinoa, chopped herbs and chill.
Take one sheet of phyllo dough and lay out on table, brush with melted butter and fold in half, lengthwise. Place 1/2 cup of vegetable mixture at bottom of dough, leave one inch on both sides.
Fold the one inch in and brush with olive oil the length of the dough, then roll up. Repeat procedure with the rest of the dough and vegetable mix.
Brush with olive oil and bake on rack in 350 degrees F oven for 15 minutes.
For Tomato Oil: Place tomatoes and oil in a pot and bring to a boil. Remove from heat and cool.
Place oil in food blender and blend until well blended. Remove from blender and strain through sieve or cheese cloth.
added by
tkimgoodcook
nutrition data
220 calories, 13 grams fat, 14 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Beer makes batters better, meat more tender, and sauces more flavorful.
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