Mediterranean sauerkraut strudel

Ingredients for 4 servings:

• 1 pack of filo dough, 30 cm x 31 cm, vegan
• 550 g sauerkraut
• 200 g tomatoes
• 5 tomatoes, dried, pickled
• 1 onion(s)
• 1 bay leaf
• 1 tsp herbs de Provence
• 1 tsp raw cane sugar
• 1 tsp paprika powder
• 1 tsp caraway seeds
• salt and pepper
• e.g. plant milk (plant drink)
• e.g. sesame
• some vegetable oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with vegan filo pastry

Dice the onions. Finely chop the tomatoes and pickled tomatoes. Heat a little vegetable oil in a large pan and sauté the diced onions until translucent. Stir in the raw cane sugar and let it caramelize for 1 minute. Add the tomatoes, bay leaf, Provençal herbs, paprika, and caraway seeds. Mix everything together and let the sauerkraut mixture simmer uncovered over medium heat for 20 minutes until the liquid has completely evaporated. Remove the bay leaf and season the mixture with salt and pepper. Remove the sauerkraut from the heat and let it cool. Stack 5 sheets of filo pastry on top of each other and repeat for the second strudel. Spread the sauerkraut mixture over the two stacks of filo pastry. Fold in the side edges on the right and left, folding the top and bottom edges over each other. Place seam-down on the baking sheet, brush with plant-based milk, and sprinkle with sesame seeds. Bake in the oven at 180°C for about 20 minutes, until the strudel is golden brown on the outside.