Veganuary with Leiths, Recipe 1: Beetroot and Mushroom Strudel with Roasted Carrots and Onion Gravy

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Veganuary with Leiths, Recipe 1: Beetroot and Mushroom Strudel with Roasted Carrots and Onion Gravy

Image from Workshop.

To celebrate Veganuary, we're releasing a brand new recipe every Friday for you to cook at home. Head to our Instagram page to find out more about how you can be in with a chance to win a place on our popular The Essential Vegan course, and check out our other upcoming vegan and plant-based courses to kick start your cooking this year: https://www.leiths.com/category/plant-based-courses.

The sacred Sunday roast is saved with this recipe for a Beetroot and Mushroom Strudel with all the trimmings. Chestnut and porcini mushrooms, chopped hazelnuts and beetroot are encased in a crispy, vegan filo pastry and served with thyme tossed carrots and hispi cabbage for an indulgent weekend feast.

Ingredients

Serves 4 to 6

For the filling:
1 onion, sliced into half-moons
200g chestnut mushrooms, thinly sliced
20g dried porcini mushrooms soaked in 100ml boiling water
200g cooked beetroot, cut into 1cm dice
50g chopped hazelnuts, plus extra finely chopped to garnish
5 tbsp Balsamic vinegar
2 tbsp fresh parsley, chopped
1 tbsp fresh tarragon, chopped
Salt and freshly ground black pepper

For the filo:
85g vegan butter
6 sheets of 30 x 40cm ready-made filo pastry - 1 x packet of filo pastry

To serve with the strudel:
Serve with smoked Crème cheese (cashew nut cheese - optional)

For the onion gravy:
30ml oil
2 medium onions, peeled and sliced into half-moons
1 tbsp soft dark brown sugar
1½ tbsp plain flour
Picked leaves from 2 sprigs fresh thyme
1-2 tsp Dijon mustard
150ml red wine
250ml vegetable stock plus the stock from soaked porcini mushrooms to make 300ml

For the trimmings:
350g heritage carrots - or regular medium carrots
½ tsp cumin seeds
1 tsp fresh thyme leaves, chopped
30g plant-based butter
125ml white wine
1 tsp maple syrup
Salt and pepper to season
1 hispi cabbage, or sweetheart cabbage
Oil, to cook cabbage

Instructions

Mise en place:

  1. Heat 30ml of oil in a pan and add all the sliced onions for both the strudel and the gravy. Cook on a low heat for about 10 - 12 minutes until soft. Set aside.

Prepare the cabbage and carrots with cumin and thyme:

  1. Take off the tough outer leaves of the cabbage and quarter.
  2. Peel the carrots and slice the carrots on the diagonal into 2-3cm even-sized chunks.

For the filling:

  1. In a medium-sized saucepan add ⅓ of the sweated onions and then add the mushrooms and cook on a high heat to drive off the moisture for about 5 minutes. When the mushrooms have released their liquid and the pan looks dry add the hydrated porcini (keep the liquid for the gravy later) and cook for 2 minutes.
  2. Add the balsamic vinegar and cook until the vinegar has nearly completely evaporated.
  3. Once cooked turn off the heat and add the diced beetroot, chopped parsley and tarragon and hazelnuts and some salt and pepper to season. Set aside to cool.

For the onion gravy:

  1. Add the sugar to the remaining sweated onions and turn up the heat. Allow them to caramelise and turn golden.
  2. Add the flour and stir for 1 minute. Add the Dijon mustard and picked thyme leaves and stir to incorporate.
  3. Add the red wine, reduce by half then and then add the stock and reserved porcini liquor- being careful to leave the sediment in the bowl.
  4. Bring to boil and then turn the heat down to low, reduce until it has a good gravy consistency, about 30 minutes. Keep checking the gravy to make sure it doesn’t catch. Once cooked taste and season with salt and black pepper. Set aside until ready to use.

For the strudel:

  1. Preheat the oven to 200°C and find a large sheet of baking parchment about 60cm x 50cm.
  2. Melt the plant-based butter in a small pan to brush it onto the filo pastry.
  3. Arrange 2 slightly overlapping sheets of filo pastry on the baking parchment. Using the melted plant-based butter apply 2 more sheets on top, then butter again and apply 2 further sheets. You should have 3 layered sheets of filo that measures about 50 x 40cm.
  4. Place the filling in a line down one edge of the length of the pastry leaving a 2cm border at the side. Using the baking parchment to help, roll the pastry around the filling, trying to maintain a fairly tight roll. Lift the parchment and gently tip the strudel onto the baking sheet. Make sure the pastry join is on the bottom of the strudel so it keeps the seal and brush the outside with melted butter and sprinkle over the finely chopped hazelnuts. Put in the fridge until ready to bake.

For the trimmings:

  1. Line a roasting tin with parchment paper. Place the carrots into the roasting tin with the plant-based butter, wine, maple syrup, cumin seeds, chopped thyme.
  2. Place into the oven for 5 to 10 minutes to allow the plant-based butter to melt.
  3. Remove from the oven and toss the carrots in all of the flavourings.
  4. Return to the oven for a further 30-45 minutes until cooked but still al dente and slightly caramelised. It is advisable to give them a shake about halfway through cooking.
  5. Now brush the cabbage quarters with oil and put a non-stick saute pan on the hob to heat up. Once the pan is hot add the cabbage in batches and sear for a minute per side until you get some nice colour and caramelisation on the surface. Place on a baking tray.
  6. Remove the strudel from the fridge and bake in the oven for 25-30 minutes or until the pastry is pale golden brown, crisp and the filling is hot.
  7. About 10 minutes before the strudel is ready to come out of the oven, check on the carrots and add the cabbage to the roasting tin - if there is a lot of caramelisation in the tray transfer to a clean roasting tin, add the cabbage and a splash of water and cook for the remaining 10 minutes.

To serve:

  1. Reheat the onion gravy, if necessary.
  2. After the strudel has rested for 5 minutes, slice and serve the strudel with the roasted carrots and the griddled hispi cabbage. Good with a dollop of cashew cheese if available.

Author: Leiths Teachers

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