Savory Spinach and Mushroom Strudel

This savory strudel utilizes pre-packaged puff pastry to make your time spent in the kitchen so much easier. Many pre-packaged puff pastries–found in your grocer’s freezer section–are actually vegan by default. Check the labels on brands such as Pepperidge Farms and similar names and then get cooking!

Ingredients

5 onions (Cippolini or any small, sweet onion, thinly sliced)
1/2 cup mushroom broth
10 ounces mushrooms (any variety, sliced)
3 cups spinach (fresh, chopped)
1 (359-gram) silken tofu (extra-firm, drained)
5 tablespoons vegan cream cheese (such as Tofutti brand)
1 teaspoon olive oil
2 teaspoons tahini
Salt (to taste)
Pepper (to taste)
1 package puff pastry

Steps to Make It

Gather the ingredients.

Ingredients and spinach and mushroom strudel

Preheat oven to 375 F.
In a large frying pan over medium high heat, sauté the onions in the mushroom broth until the onions are golden brown and tender, about 10 minutes. Stir often so that the onions do not burn.

Add the mushrooms and–keeping over medium-high heat– cook until almost all of the liquid is gone. Lightly salt and pepper to taste.

Gradually add the spinach, and allow it cook for about 45 seconds, or until the leaves are wilted and brilliant green. Cover and set aside.

In a medium-sized bowl, using a fork, smash the silken tofu until it resembles cottage cheese.

Cream the tofu with the vegan cream cheese, olive oil, tahini, 1 teaspoon salt, and pepper.

Fold the spinach and mushroom mixture into the tofu mixture and blend well until well incorporated and evenly distributed.

On a large clean and lightly floured surface, roll out one sheet of puff pastry so that it is just slightly bigger than the dimensions it came packaged in. Keep the dough square as you roll it out.