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Vegan Potato and Spinach Strudel from the side with cilantro sunflower sauce in the background
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Vegan Potato & Spinach Strudel

Recipe for a vegan savory strudel filled with potatoes and spinach. It's the perfect easy lunch or dinner. A cilantro lemon dip is the perfect sauce/dip to go with it!
Course Main Course
Cuisine Austrian, German, Vegan
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Calories 438kcal
Author Elephantastic Vegan

Ingredients

  • 2 1/2 cups chopped potatoes
  • 1 teaspoon olive oil
  • 1 teaspoon whole caraway seeds
  • 1 red onion , chopped
  • 1 vegan puff pastry dough*
  • 2 cups fresh spinach
  • 1/2 teaspoon salt + more to taste

Instructions

First prepare the filling:

  • Boil the potatoes in water until soft. Meanwhile heat a pan with olive oil and add the caraway seeds and chopped onions, cook until the onion is translucent. Add the spinach to the pan, only until wilted (you don't need any heat for this). Once the potatoes are soft, drain them. And add them to the pan. Season everything with salt, mix together, and let the filling cool off. 
  • Pre-heat the oven to 400°F / 200°C.
  • Place the potato & spinach filling on the puff pastry, fold it and close the edges.
  • Bake it in the oven for about 25 minutes, until the puff pastry got a nice, golden color.
  • Serve with a homemade Cilantro Lemon Sunflower Seed Dip, for example, and enjoy.

Notes

*Dimensions: 16x9 inches or 42x24 cm. A lovely reader told me that Whole Foods has a vegan puff pastry dough (usually near the ice cream section). If you know any vegan puff pastry brands from your country, please let me know! :)

Nutrition

Calories: 438kcal | Carbohydrates: 47g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Sodium: 470mg | Potassium: 712mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1405IU | Vitamin C: 21.2mg | Calcium: 71mg | Iron: 6.6mg