Savory pumpkin strüdel – Hartige pompoen strüdel

 

— scroll naar beneden voor de Nederlandse versie — 

Why is it that leftovers in the fridge always make the tastiest things. That is exactly what happened when I made this savory vegan strüdel. I had some vegan puff pastry, some veggies that where about to go bad and I was to lazy to make a quiche. That’s when I decided to just roll everything up and tadddaaaaa another delicious dinner was created!

Savory pumpkin strüdel
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups pumpkin in cubes
  2. 3 cups fresh spinach, roughly chopped
  3. 1 onion, minced
  4. 2 garlic cloves, minced
  5. 1 tsp cumin
  6. 1 tsp smoked paprika
  7. 1/2 tsp chili flakes
  8. 2 tsp oregano
  9. 1/2 tsp black pepper
  10. Salt
  11. 1 cup crumbled tofu feta
  12. 1 roll vegan puff pastry
  13. Optional: pine nuts, walnuts, tother nuts
Instructions
  1. Preheat your oven to 200ºC/390ºF
  2. Start with tossing the pumpkin with the cumin, smoked paprika and chili flakes. Preheat your oven or airfryer to 200ºC/390ºF. I used my airfryer and roasted the pumpkin for 10 minutes. In the oven it will probably take a bit longer.
  3. Fry the onion and garlic in some olive oil until nice and fragrant. Add the spinach and 1 tbsp of water. The water will help the spinach to wilt down. Let the water cook off and add the oregano and black pepper.
  4. Take everything off the fire and mix in the pumpkin and tofu-feta.
  5. Grab your puff pastry, roll it out and divide the mixture in a log shape in the middle of the sheet. Roll it up like a burrito and put it on a baking tray lined with baking paper, seamed side down.
  6. Make a few slashes at the top. I brushed some oatmilk on mine and sprinkled some everything bagel seasoning on top. This is completely optional, but very tasty.
  7. Bake 20-30 minutes or until the pastry looks cooked. Enjoy warm or cold with a side salad.
Rebelliouskitchen http://www.rebelliouskitchen.com/

Hartige pompoen strüdel

Hartige pompoen strüdel
Serves 4
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups pompoen blokjes, ongeveer een halve pompoen
  2. 3 cups verse spinazie, grof gehakt
  3. 1 ui, gesnipperd
  4. 2 knoflookteentjes, fijn gesneden
  5. 1 tsp komijnpoeder
  6. 1 tsp gerookte paprika poeder
  7. 1/2 tsp chili vlokken
  8. 2 tsp oregano
  9. 1/2 tsp zwarte peper
  10. Zout
  11. 1 cup tofu-feta, vekruimeld
  12. 1 rol vegan bladerdeeg
Instructions
  1. Verwarm de oven voor op 200ºC
  2. Meng de pompoen met de komijn, chilivlokken en het gerookte paprikapoeder. Ik heb mijn airfryer gebruikt om de pompoen te roosteren. Dit duurde ongeveer 10 min op 200ºC, in de oven zal het iets langer duren
  3. Fruit de ui samen met de knoflook in wat olijfolie en voeg de spinazie toe. Voeg eventueel 1 eetlepel water toe om de spinazie wat makkelijker te doen slinken. Voeg de oregano en zwarte peper toe en eventueel de noten.
  4. Haal alles van het vuur en meng het spinaziemengsel met de pompoen en feta.
  5. Rol het bladerdeeg uit tot een grote lap en verdeel het mengsel over het midden. Laat aan alle kanten ongeveer 5 cm vrij. Rol het allemaal op zoals je een burrito zou oprollen.
  6. Plaats de rol met de naad naar beneden op een met bakpapier beklede bakplaat. Maak met een scherp mes een paar inkepingen en klaar is je strüdel.
  7. Ik heb mijn strüdel nog ingesmeerd met wat havermelk en bestrooid met everything bagel seasoning voor het bakken. Dit is niet nodig, het ziet er alleen gezelliger uit.
  8. Bak je strüdel voor ongeveer 20-30 minuten op 200ºC of totdat het bladerdeeg er gaar uit ziet. Eet je strüdel warm of koud met een lekkere salade erbij.
Rebelliouskitchen http://www.rebelliouskitchen.com/

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