These delicious vegan mini strudels are perfect as starters or snacks. Filled with a flavorful mixture of vegetables, herbs, and spices, they are wrapped in delicate filo pastry, brushed with olive oil, and topped with sesame seeds for extra crunch. Easy to prepare and customizable, they make a lovely appetizer or a tasty snack!
Ingredients:
Filo pastry, cut into small rectangles
1 courgette, finely diced
2 carrots, finely diced
1 red pepper, diced
1 small onion, finely chopped
1-2 garlic cloves, minced
1 stalk lemongrass
250 g uncooked rice
Salt, to taste
1/2 tsp cumin powder
1/2 tsp turmeric powder
1-2 tbsp olive oil
2 tbsp vegan sour cream (or plant-based alternative)
1 tbsp nutritional yeast flakes
Fresh sage, finely chopped (about 2-3 leaves)
Optional: pepper, thyme, fresh herbs (parsley, chives)
Olive oil (for brushing)
Sesame seeds (for sprinkling)
Instructions:
Begin by cooking the rice with the lemongrass. In a pot, bring salted water to a boil. Add the stalk of lemongrass (whole or slightly crushed) and the rice. Cook until the rice is tender, about 15 minutes. Drain the rice, remove the lemongrass stalk, and set the rice aside to cool slightly.
While the rice cooks, prepare the vegetable filling. In a skillet, heat 1 tablespoon of olive oil. Sauté the chopped onion and garlic until translucent. Add the diced vegetables—courgette, carrots, and red pepper—and cook for about 5-7 minutes until tender.
While the vegetables are cooking, remove the lemongrass stalk from the rice and chop it finely. Add the chopped lemongrass and the cooked rice to the skillet. Mix well. Season with salt, cumin, turmeric, and chopped sage. Cook for another 2-3 minutes to let the flavors meld. Remove from heat and stir in the vegan sour cream and nutritional yeast flakes until evenly combined.
Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper. Cut the filo pastry into small rectangles. Place a spoonful of the filling onto each filo piece. Fold or roll the filo to form small strudels.
Place the assembled strudels on the prepared baking tray. Brush the tops with olive oil and sprinkle with sesame seeds. Bake for 15-20 minutes, until golden and crispy. Keep an eye on them to prevent burning.
Serve the strudels warm or at room temperature and enjoy!
Wenn du noch weitere Anpassungen möchtest,