Mushroom, spinach, and soy mince strudel

Ingredients for 3 servings:

• 250 g mushrooms, brown
• 180 g soy mince
• 100 g spinach
• 2 garlic cloves
• 1 onion(s)
• salt and pepper
• 1 package of puff pastry, vegan
• 180 ml plant milk (plant drink)
• 3 tbsp nutritional yeast
• 2 tbsp tapioca starch
• 1 tsp smoked paprika powder
• ½ tsp salt
• e.g. sesame or black cumin for sprinkling, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

quick, easy, vegan

Preheat the oven to 200°C (top/bottom heat). Slice the mushrooms. Dice the onion and garlic. Combine the sauce ingredients in a blender. Heat a little oil in a large pan. Sauté the onions and soy mince until translucent. Then add the mushrooms and garlic and season lightly with salt and pepper. Sauté until the mushroom liquid has evaporated and the mushrooms are browned. Then stir in the spinach. Once the spinach has collapsed, stir in the sauce and let it thicken. Roll out the puff pastry lengthwise and mentally divide it into three pieces. Make even diagonal cuts in the right and left thirds. Spread the mushroom, spinach, and mince mixture over the middle third. Fold one left and then one right strip over each other. Finally, brush the puff pastry with plant-based milk and, if desired, sprinkle with sesame or black cumin seeds. Bake the strudel in the hot oven for 20 minutes and serve warm. Accompany with a crisp salad.