Summary

Ingredients

• 1 pack filo pastry, 30 cm x 3 cm, vegan
• 550 g sauerkraut
• 200 g tomato (s)
• 5 tomato (s), dried, pickled
• 1 onion (s)
• 1 bay leaf
• 1 teaspoon herbs Provence
• 1 teaspoon raw cane sugar
• 1 teaspoon paprika powder
• 1 teaspoon caraway seeds
• salt and pepper
• plant milk (plant drink)
• sesame
• some vegetable oil

Print Recipe Pin Recipe

Instructions

1. Dice the onions. Chop the tomatoes and the pickled tomatoes.
2. Heat some vegetable oil in a large pan and sweat the onion cubes until translucent. Stir in the raw cane sugar and let it caramelize for 1 minute. Add tomatoes, bay leaf, Provence herbs, paprika powder and caraway seeds.
3. Mix everything together and simmer the sauerkraut mixture over a medium heat for 20 minutes until the liquid has boiled off completely. Remove the bay leaf and season the mixture with salt and pepper. Take the sauerkraut off the stove and let it cool down.
4. Place 5 sheets of filo pastry on top of each other, repeat for the second strudel. Spread the sauerkraut mixture on the two stacks of filo. Fold in the margins on the right and left, fold the top and bottom edges over each other.
5. Place the seam down on the baking sheet, brush with vegetable milk and sprinkle with sesame seeds. Bake in the oven at 180 ° C for about 20 minutes, until the strudel is golden brown on the outside.