>Recipes
Vegetable Strudel
Makes 4 servings
Time to Prepare: 0:15
Time to Cook: 0:50
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Ingredients
1/2 cup Onions, raw 2 clove Garlic, raw 1 lb Leeks, (bulb and lower leaf-portion), raw 1 lb Mushrooms, shiitake, dried 1/2 cup Soup, tomato vegetable, dehydrated, prepared with water 1/2 tsp Spices, caraway seed 1/2 tsp Spices, fennel seed 1/2 tsp Spices, anise seed 1 pinch Salt, table 1 pinch Spices, pepper, white 5 sheet Phyllo dough
Directions
1. Spray large skillet with cooking spray and heat over medium. Saute onion and garlic for about 2 minutes. Add leeks, mushrooms, stock, and herbs to skillet. bring to a boil. Lower heat and simmer, covered, until vegetables are tender, about 10 minutes. Uncover and cook until excess liquid is gone, about 5 minutes. Season with salt and white pepper. allow it to cool.
2. Lay 1 sheet of fillo on top a clean towel. Spray generously with cooking spray. Cover with second sheet of fillo and spray generously with cooking spray again. Repeat with remaining fillo.
3. Place the vegetable mixture along edge of fillo, 3 to 4 inches from the edge. Fold edge of fillo over filling and roll up, using towel to help lift and roll. Place seam side down on greased cookie sheet. Spray top of fillo generously with cooking spray.
4. Bake at 375 degrees Fahrenheit until golden, about 30 minutes. Allow it to sit 5 minutes before cutting. Cut strudel into pieces and arrange on plates.
2. Lay 1 sheet of fillo on top a clean towel. Spray generously with cooking spray. Cover with second sheet of fillo and spray generously with cooking spray again. Repeat with remaining fillo.
3. Place the vegetable mixture along edge of fillo, 3 to 4 inches from the edge. Fold edge of fillo over filling and roll up, using towel to help lift and roll. Place seam side down on greased cookie sheet. Spray top of fillo generously with cooking spray.
4. Bake at 375 degrees Fahrenheit until golden, about 30 minutes. Allow it to sit 5 minutes before cutting. Cut strudel into pieces and arrange on plates.
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