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Ingredients for 2 strudel:
1 package of puff pastry ( I use the vegan version )
2 tbsp oil
1 red cabbage with about 750g
1 red onion
2 garlic cloves
1 tsp salt, pepper, chili powder
2 tbsp Vegetable bouillon
1/8 l vegetable stock
Seasonal salad of your choice
1 avocado dip sauce:
300g vegan cream herbs,
2 cloves garlic
1/2 tsp lemon paste
1 tsp green pesto
Slice the onion, the garlic and the cabbage. Transfer the cut vegetables to a saucepan and fry them with two tablespoons of oil. Pour in the vegetable soup. Put a lid on top of the pot and cook the mixture on low heat until the vegetables are tender. It will take about 3-5 minutes.
Season the cabbage with salt, vegetable bouillon, pepper and chili powder. Don’t forget to put parchment paper underneath the puff pastry, so that you can easily transfer it onto a baking tray after it’s rolled up..
Spread the filling on top of the pastry, focusing it on the middle. Fold over the left and the right side of the dough and roll it up, starting at one of the other two sides ( a side that’s not folded over ). Prick the strudel here and there with a fork and brush the top of the strudel with some water and sprinkle with salt and seasonings.
Bake it at 180 degrees celsius for about 25 minutes until it’s golden brown all around, You can serve it hot with your vegan garlic cream or you can store it in your boxes for meal prep.
Explore this style here.
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