Prepare one Salty Strudel it's a great idea to use and enjoy seasonal vegetables in an original way. The filling of the strudel can always be different depending on the time of year. For the filling of this savory strudel you will prepare a simple tofu cream and brown some vegetables to taste. For example, cauliflower, carrots and onions.
It is a very versatile recipe, suitable to serve as second dish with a side dish of legumes or baked potatoes. Or you can simply slice the savory strudel with vegetables and present it to your guests at the time ofappetizer or the 'appetizer. This savory strudel is very tasty, as well as light, as it contains neither butter nor eggs.
For the dough
250 grams of flour 0 or spelled flour
120 ml of cold water
4 tablespoons of extra virgin olive oil
1 pinch of fine salt
For the stuffing
250 gr of carrots
200 gr of cauliflower
125 gr of tofu
1 tablespoon of oil
1 teaspoon of chopped oregano
1 pinch of ground black pepper
1 pinch of fine salt
½ glass of water
½ teaspoon ginger powder
Start preparing the salty strudel with vegetables bydough for the base. In a large bowl pour the flour, a pinch of salt, extra virgin olive oil and water, in the quantities indicated in the ingredients. Work the dough vigorously with your hands, until it forms a smooth and homogeneous mixture. If necessary, to adjust the consistency, add a little more water or flour. Knead for a few minutes, then place the dough on a saucer or in a bowl. Let it sit in the refrigerator for at least 30 minutes.
Meantime wash and clean the vegetables. Slice the carrots into cubes. On the cutting board, with the knife or the crescent, chop the cauliflower and onion. Pour the vegetables into a pan with two tablespoons of oil and cook for 15-20 minutes and, if you want, with a little water, to speed up cooking. The vegetables will be ready once soft. Season them with salt, pepper, oregano and ginger.
To complete the filling you will prepare a tofu cream. Rinse the tofu under a little tap water. Cut it into cubes and pour it into the kitchen mixer with half a glass of water. Blend until you get a smooth and lump-free cream. If you want, season the tofu cream with herbs or spices.
Roll out the dough with a rolling pin after having floured the work surface. Form one rectangular base which has the dimensions of approximately 45 × 25 centimeters. Use a pastry wheel to adjust the edges. If the dough is left over, you can form breadsticks. Spread half of the tofu cream on the base, leaving the edges free. Arrange the vegetables on the central part of the pastry and complete with the remaining tofu cream. Form the strudel by bringing the two sides towards the center and making them adhere very well. Close by pressing the top and bottom edges with your fingers. You can also roll up the strudel. Bake in the oven at 180 ° C for about 30 minutes, until golden brown.
Seasonal desserts: Apple and Pomegranate Strudel