Vegan Strudel

This recipe dates back when my husband and I were strictly vegetarian. He was actually vegan. We knew nothing about that, considering his parents had a butcher shop, and my family grew me up with BBQ every single Sunday with fried polenta (recipe to come). We attended some lessons and it was a revelation! Step by step we got rid of most animal sourced products and he finally decided to try proper veggies other than potatoes. The day he ate my Spelt&Spinach risotto, I was the happiest girl in the word.

I love this recipe because it is fairly simple (as vegan cuisine always is) but really tasty! No eggs, no diary, no white sugar…. one of our best friends asked us if we were planning to serve them paper for dinner. Well, guess what, it is soft, and somewhat decadent, and he is crazy about it. Miss you buddy, say hello to Nessie!

Now back to us, let’s start!

Ingredients – Dough
  • 200g flour
  • 1.5 tsp cream of tartar
  • 1/2 tsp vanilla
  • 1 pinch of salt
  • 40g oil (light olive oil, macadamia oil for a nuttier flavour or sunflower oil)
  • 1 Tbs organic agave syrup, unfiltered
  • 1/2 lemon zest
Ingredients – Filling
  • 3 medium apples
  • 1 cup raisins/sultanas
  • 12 biscuits (vegan) crushed
  • 2 Tbs agave syrup
  • 1 lemon zest
  • 1/2 tsp vanilla
  • 1 pinch of salt
  • 1/2 tsp of ground cinnamon

Mix the dry ingredients in a bowl, and incorporate the oil. It works very well if you rub the mix between your hands until the oil is evenly distributed. Add then the agave syrup dissolved in a little water and knead (adding some more water if necessary) until you have and evenly coloured and soft dough. Wrap it in aluminium foil, and let it rest for 30 minutes in a warm place.

In the meantime, mix the diced apples with the other ingredients, and have the mix marinate.

Roll out the dough, and use it to wrap the filling, pressing the edges together with the help of little more water. Cook for 30/35 minutes at 180° until golden brown. Brush the strudel with some agave syrup so it gets nice and shiny,  and serve warm.

For tonight recipe, I’d recommend Sunrise, by Norah Jones. Enjoy!

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