Spinach Strudel with Wild Herbs

Name: Spinach Strudel with Wild Herbs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 medium onion; 1 carrot, peeled; 1 russet potato, peeled; 2 garlic cloves; 5 ounces (150 g) firm tofu; 2 tablespoons olive oil; 3½ cups (150 g) mixed wild greens (such as nettles, sorrel, or bishop’s weed), packed; 3½ cups (150 g) mixed wild greens (such as nettles, sorrel, or bishop’s weed), packed; 3½ cups (150 g) mixed wild greens (such as nettles, sorrel, or bishop’s weed), packed; 12 ounces (350 g) fresh spinach; 3 teaspoons herbes de Provence; 2 teaspoons lemon juice; 2 teaspoons mustard; 3 tablespoons nutritional yeast; Salt and freshly ground black pepper; Salt and freshly ground black pepper; One 10 × 15-inch (25 × 40 cm) sheet puff pastry, thawed

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

Like arugula before them, wild greens such as nettles, sorrel, and bishop’s weed (goutweed) are often considered weeds and can be hard to find in supermarkets. But we hope they find their place in the sun soon! If you are unable to find or forage these greens, you can replace them with spinach or dandelion greens.

Ingredients

1 medium onion
1 carrot, peeled
1 russet potato, peeled
2

Starter
Vegan

Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Finely dice the onion, carrot, and potato. Mince the garlic. Crumble the tofu.
Heat the oil in a sauté pan over high heat. Sauté the carrot, potato, and crumbled tof