My mum always used to make spinach strudel. As strudel dough she mostly used the store-bought puff pastry but as puff pastry isn’t vegan, I was so happy to find a recipe in ‘La Veganista‘ (which I presented as the ‘cookbook of the month‘ in august) which was pretty similar to my mother’s spinach strudel. The filling actually also contains vegan sausages but I don’t really like these vegan meat replacements so I didn’t add them. The dough tastes like real puff pastry. I’m so happy to have found this simple vegan puff pastry recipe because now I can use it as a base for so many different fillings I always wanted to try and of course for sweet dishes as well. Silken tofu resembles kind of a firm yoghurt (you can’t replace it with yoghurt, it’s just to give those of you who don’t know it an idea of it’s texture). You can also freeze the pierogies very well. I recommend the nutmeg in the filling because it simply tastes amazing with spinach. (:
for the dough (puff pastry):
150g silken tofu
150g soft vegan margarine
250g flour (I used whole spelt flour) (more if needed)
1/2 teaspoon salt
for the filling:
2 tablespoons plant oil
freshly ground nutmeg
freshly ground black pepper
what you might also need:
4 tablespoons soy milk
1: For the dough, mix the silken tofu until smooth. Add soft margarine, flour and salt and knead the dough. Cover and let chill on a cool place for about 30 minutes.
2: Wash the spinach and remove the stalks that seem too thick. Dry the leaves and coarsely chop them. Peel and finely chop the onion.
3: Heat the oil, add the chopped onion and roast on medium heat until golden brown. Add the spinach, cover and cook for about 2 minutes. Stir from time to time. Season with nutmeg, salt and pepper.
4: Preheat the oven to 190°C. Place the dough on a floured surface and knead it once again.
5: Quater the dough and roll out every quater to a 0,5cm thick circle. Place the filling on one half and cover with the other. You can close the edges of the pierogies however you want to. A fork could be helpfull.
6: Place the pierogies on a baking tray coverd with parchment paper. Lightly brush them with the soy milk. Bake for about 25 minutes.