Vegetable strudel with spicy tomato sauce

Ingredients for 4 servings:

• 1 bunch of spring onions
• 150 g oyster mushrooms
• 150 g soy sprouts
• 100 g cheese, grated
• 1 sheet(s) of dough for strudel, yufka or puff pastry
• 1 tbsp ginger, fresh, chopped
• salt and pepper
• olive oil
• 1 can/n tomatoes, chopped
• 1 pack of tomato(s), pureed, 200 g
• 2 garlic cloves, squeezed
• chili powder
• Fennel seeds
• Allspice
• cumin
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

light starter

Crush salt, pepper, fennel seeds, allspice, and cumin in a mortar. Finely chop the spring onions and oyster mushrooms and sauté them with the chopped ginger in olive oil. Continue sautéing with the spices for about 10 minutes, then add the sprouts and let cool. For the tomato sauce, briefly sauté the crushed garlic in olive oil and add the tomatoes. Simmer gently for 15 minutes, season with a little sugar, salt, and pepper, and season with hot chili powder. Spread out the strudel dough, add the cooled vegetable filling, and sprinkle with the cheese. Fold in the sides and carefully roll up. Place on a baking sheet and brush with olive oil. Bake at 200°C for about 20-25 minutes. Serve with the tomato sauce.