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🍽️ Vegan Hack Spinach Strudel with Mashed Potatoes and Brown Sauce

853 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 3 pcs.
• garlic cloves 3 pcs.
• margarine, vegan 4 tbsp
• leek 1 pcs.
• soy minced meat 250 g
• spinach, frozen 400 g
• salt pinch
• pepper, black ground pinch
• nutmeg, ground pinch
• rosemary, dried 0.5 tsp
• thyme, ground 0.5 tsp
• puff pastry 1 pcs.
• soy drink 50 ml
• potatoes, floury 750 g
• wheat flour, Type 405 1 tbsp
• tomato paste 1 tsp
• mustard 1 tsp
• vegetable broth 400 ml
• soy sauce 2 tbsp

Instructions

1. 1. Peel the onions and dice them finely.
2. 2. Peel the garlic and chop it finely.
3. 3. Set aside half of the diced onions and the chopped garlic.
4. 4. Heat 1 tablespoon of vegan margarine in a large frying pan over medium heat.
5. 5. Sauté the reserved diced onions until translucent.
6. 6. Wash the leek and cut it into small pieces.
7. 7. Add the finely chopped garlic, the vegan mince, and the leek to the pan.
8. 8. Fry the mixture for about 10 minutes over medium heat until the mince is lightly browned.
9. 9. Add the spinach to the pan.
10. 10. Cook the spinach for another 10 minutes with the lid closed.
11. 11. Season the filling with salt, pepper, nutmeg, and dried herbs.
12. 12. Preheat the oven to 200 degrees Celsius fan-forced.
13. 13. Roll out the puff pastry on a baking sheet.
14. 14. Spread the meat and vegetable mixture over one half of the puff pastry.
15. 15. Leave about 2 centimeters free around the edge.
16. 16. Cut a pattern into the second half of the puff pastry.
17. 17. Carefully fold the patterned half over the filling.
18. 18. Brush the strudel with soy drink.
19. 19. Bake the strudel at 180 degrees Celsius fan-forced for about 30 minutes until golden brown.
20. 20. Peel the potatoes and wash them.
21. 21. Roughly chop the potatoes.
22. 22. Place the potatoes in a pot and cover them with salted water.
23. 23. Bring the water to a boil and cook the potatoes until tender for about 20 minutes.
24. 24. Drain the potatoes.
25. 25. Heat 1 tablespoon of vegan margarine in a saucepan over medium heat.
26. 26. Sauté the reserved onions and garlic until translucent.
27. 27. Add flour, tomato paste, and mustard.
28. 28. Fry the mixture while stirring for about 3 minutes.
29. 29. Deglaze the sauce with vegetable broth and soy sauce.
30. 30. Let the sauce simmer gently for about 10 minutes.
31. 31. Blend the sauce until smooth.
32. 32. Season the sauce with pepper.
33. 33. Add soy drink and the remaining vegan margarine to the potatoes.
34. 34. Mash the potatoes with a potato masher.
35. 35. Season the mashed potatoes with salt, pepper, and nutmeg.
36. 36. Serve the vegan hack spinach strudel with mashed potatoes and brown sauce.
37. 37. Enjoy your meal!
38. 38. Tip: You can freeze the sauce in portions and thaw it when needed.

Nutrition per serving

• kcal: 853
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 105 g