Divinely Succulent Smoked Tofu and Mushroom Strudel

Whether it’s savory or sweet, strudel is a dish that anyone can get behind — it’s easy to make and perfect for parties and potlucks. In this savory strudel, smoked tofu, Chestnut mushrooms, and other vegetables are enveloped in a warm, flaky puff pastry crust. A dollop of cashew sour cream goes perfectly with its warm, smoky flavors. Even though this is really simple and adaptable, if you stick to the seasoning, you will be able to create a wonderful dish with very little effort.

Here’s what you’ll need for this wonderful recipe:

FOR THE FILLING:

  • 1 leek
  • 1/2 medium eggplant
  • 3.5 ounces Closed-Cup Chestnut mushrooms
  • 3.5 ounces smoked tofu (or same amount of quinoa or cooked beans)
  • 1 1/2 teaspoons minced garlic
  • Just over 1/3 pound cooked potatoes, cubed
  • 2 tablespoons tomato purée
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon mixed herbs
  • Pepper, to taste
  • 3.5 ounces spinach
  • 1 vegan puff pastry sheet

FOR THE CASHEW SOUR CREAM:

  • 3/4 cup cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

To see the full preparation instructions, check out the original recipe here.

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