Mittwoch, 7. Dezember 2016

Best Ever Holiday Veggie Strudel

Best Ever Holiday Veggie Strudel

Christmas is coming ... the geese are getting fat. This line is from an old Christmas Carol. But if you aren’t eating goose or turkey for Christmas, what are you planning to eat?!

Just try this delicious Holiday Veggie Strudel.  A fantastic mixture of lentils and lots of vegetables, like golden brown, sauteed mushrooms, garlic, and nuts to name just a few of the ingredients.

When looking at the recipe, you might think „Now wait just a minute – this is a little too much trouble for me to go to.“ But believe me once you’ve tried it you will make it again and again. Did I say it is the „Best Ever Holiday Veggie Strudel?!? Yes, I did and I meant it! It will be hard to top a dish like this.


So delight your family and friends with this tasty holiday main dish. They will be wild about the taste, texture and look of this wonderful holiday dish.

Happy Holidays to you all!

Best Ever Holiday Veggie Strudel by Cat
Serves 4

2 cups/250 gr mushrooms
1 eggplant
1/3 cup/60 gr pearl barley (uncooked)
½ cup/100 gr green or brown lentils (uncooked)
Olive oil
1 onion, chopped
1 carrot, chopped
½ cup/60 gr celery, chopped
2 cloves garlic, minced
1 T majoram
2 T curry powder
2 T oats
1 T soy sauce
1 T Marmite or Goldsaft
3 T flour
1 t red Thai curry paste
1 T mustard
Salt, pepper to taste
½ cup walnuts or pecans or a mixture, chopped
Puff Pastry

Preheat oven to 400F (200C).

In a bowl, toss mushrooms with 1 T oil and season to taste with salt and pepper. Coat eggplant with another T olive oil and season to taste with salt and pepper. Place mushrooms and eggplant on a baking sheet. Bake, turning mushrooms and eggplant occasionally, until mushrooms are dark brown and eggplant is completely tender, about 45 minutes. Remove from oven and set aside to cool.

Place barley in a pot and cover with water by 2 inches. Bring to a boil then reduce heat to a simmer. Cook until barley is completely tender, about 20 minutes. When done, pour into a sieve to allow excess water to drain off. Cook the lentils according to package instructions. When done, also pour into a sieve to allow excess water to drain off.

Heat 2 T oil in a pan over medium high heat, then sauté the onions, carrots and celery about 5 minutes. Add in the garlic, salt, pepper, majoram, and curry powder and sauté about 1 minute more. Remove from heat.

In the meantime, chop the nuts and put them in a dry pan over medium heat. Toast them, keeping an eye on them so they don’t burn, for about 10 minutes. Remove from the pan and set aside.

Add ¾ of the well-drained lentils to the bowl of a food processor along with majoram, curry powder, soy sauce, Marmite, flour, red Thai curry paste, mustard and half of eggplant (reserve remaining eggplant for another use). Season with salt and pepper. Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Add the remaining ingredient, lentils, sauted vegetables, and nuts  and mix well.

On a lightly floured surface roll out a puff pastry sheets to make  a rectangle that is about 10 x 14 in./ 25 x 30 cm. Transfer the pastry sheet to parchment paper. Take the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a little space at both ends. Wrap up the loaf. Brush the top with non-dairy milk and move to a baking sheet. Bake for about 40 - 45 minutes until golden brown. Enjoy!







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