Vegetable Strudel
45 mins (prep 25, cooking 20)
16 ingredients
4-6 servings
I have had this recipe for a while and can't remember where I got it. I made this today and used up some left over vegetables I had made a few days ago. I used collards, kale and some tomato in mine. I didn't use dairy but substituted with vegan Monterrey Jack cheese. It tasted delicious. Be creative and use a variety of different veggies in yours too :)

Categories:  <-60-mins , main-dish , savory-pies , time-to-make ,
Share on Newzsocial



Serving Size (169.82 g)
Servings 4
Amount per Serving
Calories 693.25 Calories from Fat 477.0
% Daily Value *
Total Fat 53.0g 326.15%
Saturated Fat 21.04g 420.84%
Trans Fat 0.0g %
Cholesterol 93.16mg 124.22%
Sodium 618.89mg 103.15%
Total Carbohydrate 32.33g 43.11%
Dietary Fiber 23.55 g 376.87%
Sugars 0.56 g %
Protein 31.45g 251.63%
Vitamin A 970.05IU% Vitamin C 14.29mg%
Calcium 1347.56mg% Iron 11.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped garlic, chopped parsley, freshly ground black pepper, frozen puff pastry, pesto sauce