Vegetable Strudel

3.3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 8.6 g
  • Cholesterol: 48.2 mg
  • Sodium: 916.3 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 6.7 g
  • Protein: 15.8 g

View full nutritional breakdown of Vegetable Strudel calories by ingredient


Savory vegetable filling in dough Savory vegetable filling in dough
Number of Servings: 6


    whole wheat flour, baking powder, salt, canola oil, separated egg, water, 4 cups mixed shredded vegetables, soy flour, soy sauce, parsley, millet or other cooked grain, farmer cheese or tofu, salt and pepper.


Combine whole wheat flour, baking powder, salt then stir in oil, egg yolk and water. Save egg white for later. Mix with hands till dough holds together. Knead for 10 minutes. Drape a cloth over dough and let rest 30 minutes.

Shred the vegetables and stew in oil for 10 minutes. Make a paste of soyflour, water and soy sauce then stir into vegetables and cook for 2-3 minutes until very thick. Remove from heat and cool slightly.

Preheat oven to 375. Divide dough in half, roll each half to a 12 inch thin square. Brush surface with oil. Add parsley, millet and cheese to vegetable mixture, salt and pepper to taste. Spread half of filling in a thick strip down the center of each square of dough. Fold one side of dough over, then roll to encase. Pinch ends to seal and place seam side down on sprayed baking sheet. Beat egg white and brush over each roll. Bake for 2-25 minutes until crust is crisp and golden. Serve warm but not hot, letting strudel cool 10 minutes before cutting.

Can be frozen after baking. Bake, still wrapped in a 350 oven for 20 minutes, then uncover and bake about 10 minutes longer till crisp.

Number of Servings: 6

Recipe submitted by SparkPeople user LARUE6358.

Member Ratings For This Recipe

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    The quantity of ingredients has not been provided. - 7/1/07