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Vegan Veggie Strudel

Get your veggies in with this filling and flavorful strudel! Packed with spring veggies and herbs like asparagus and mint, this easy lunch is definitely a crowd pleaser. And the phyllo dough adds a great crunchy texture!

Vegan Veggie Strudel





Dietary Preference(s):

Vegan, Vegetarian


  • 1 onion chopped
  • 1 clove garlic
  • 2 Tablespoons Olive Oil
  • 5 Stalks of asparagus
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 zucchini cut into small cubes
  • 5 Sheets phyllo dough sheets
  • 1 Tablesoon thyme
  • 10 mint leaves chopped
  • 2 Tablespoons Pecans
  • 1/4 Cup Olives
  • 3 Tablespoons bread crumbs
  • 50 grams nutritional yeast,
  • 1 Lemon Zested
  • Salt
  • Pepper

How to Make It

Place a pan over medium to high heat and let it get hot. Add the vegetables and sauté for 10 minutes. Cook as much moisture out of the veggies as possible

Remove from heat and add the mint, thyme , olives , pecans, bread crumbs, yeast and lemon zest. Season with salt and pepper to taste

Spread the phyllo dough sheets on a clean working surface. Drizzle one sheet of phyllo dough with olive oil, and add another sheet of phyllo. Repeat the same process with the rest of the sheets of phyllo dough.

Add the filling over the sheets of phyllo and spread it evenly over the entire surface, leaving a ½ inch border all around. Drizzle with 1 tablespoon of olive oil and Start rolling from the longer side that is directly in front of you to create a log. Using a parchment lined baking sheet transfer strudel to baking pan, seam side down, so that it doesn’t unroll while baking.

Bake for 30-40 minutes on the high rack, until golden. Remove from oven and allow it to cool for 15-20 minutes. Cut into slices and enjoy!

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