Vegan Savoury Strudel with Sweet Potato and Veta
Crispy, creamy and aromatic - this strudel has everything real soul food needs!
Whether it's buttery croissants or savory filled pastries, puff pastry is simply a dream! And the best thing is: You don't have to prepare it yourself, because there are several companies that produce the dough vegan as well. If you have the time and desire to do the complex procedure: Go for it! I am, for that matter, comfortably and fall back on the product from the refrigerator shelf.
The filling consists of aromatic sweet potato and creamy veta (for those who are not that into convenience products, a delicious pickled tofu can also be used). For dipping, we have a delicious cream made of vegan skyr, yogurt and a few spices.
For one strudel you need:
For the strudel:
1 pck. puff pastry, vegan
1 sweet potato
100g veta or tofu*
3 tbsp. olive oil
5 thyme sprigs
1/2 tsp. chili flakes
For the dip:
250g skyr, vegan
150g soy yogurt
1 tbsp. olive oil
1 small clove of garlic
1 tbsp. agave syrup
* The vegan feta becomes extremely liquid when heated, unlike the animal feta. This of course makes the puff pastry a bit mushy and you only notice the veta from the taste. If you don't like that, you can alternatively mix natural tofu with some oil, salt, garlic and spices and put it in the strudel instead of the veta.
Peel the garlic and chop it very finely.
Mix skyr and soy yogurt until creamy.
Add garlic, olive oil and agave syrup, stir it in and finally season with salt and pepper.
Peel the sweet potato and cut it into small cubes.
Wash the thyme, shake it dry, remove the leaves and chop them finely.
Put the sweet potatoes and thyme in a bowl with the olive oil, chili flakes, salt and pepper and mix well.
Heat a pan and fry the sweet potatoes in it for about 5 minutes, so that they are a bit soft but still firm to the bite. Then let them cool down a bit.
Roll out the puff pastry and place it on a baking sheet lined with baking paper.
Spread the sweet potato mixture on the first third of the dough. Leave about 1 cm to the edges.
Crumble the veta and spread it over the sweet potatoes.
Now fold the top and bottom edges over the filling and then roll up the strudel from the long side. The seam should be at the bottom so nothing spills out later.
Bake the sweet potato strudel in a preheated oven at 350°F (180°C) top and bottom heat for 25 - 30 minutes.
Serve the strudel with the dip.