Strudel Number Two: Savoury beans and vegetable

25 Oct

And we’re back. Man Woman has been either holed up in a conference centre in eastern Holland or cycling their way from Belgium to Amsterdam, thus the lack of posting. But we’re back and talking about strudels again.

Posts on Man Woman Eat Veg tend to work in themes, based on whatever we happened to have bought that week and are trying to eat before they turn. In this case, our friends Ms Filo, Mr Mushroom and Sargeant Red Capsicum return from the previous two recipes to make a cameo  in this savoury veggie strudel.

Much like red lipstick, strudels are a cheap and easy way of looking like you made an effort. This was our Sunday night strudel, made betwixt packing and bike-building.

Moreover, it was delicious and the word ‘strudel’ is so much fun to look at, with it’s quirky little ‘el’ at the end.

Savoury vegetable strudel

  • 1 can large white butter beans, drained and rinsed thoroughly
  • 200g mushrooms
  • 1 medium red capsicum
  • 6 cloves garlic, crushed
  • 1 spring onion
  • 2 TBSP tamari or soy sauce
  • 2 TBSP mugi (or other) miso
  • 3 TBSP lemon juice
  • 4-6 sheets filo pastry
  • 1 TBSP olive oil for brushing pastry

Pre-heat oven to 160C.

In a bowl mash the butter beans, adding tamari, miso, lemon juice, spring onion and garlic.

Chop mushrooms and capsicum into rough, smallish pieces. Cook in a saucepan for about 10 minutes, until soft (without oil – not necessary). Drain of excess liquid.

Add mushroom-capsicum mix to bowl with butter beans and mix.

Lay the filo pastry on a well-oiled tray. Arrange the veggie mix along one side of the filo and roll.

Sprinkle sesame seeds over strudel log (aesthetic flourish only) and bake for 15 – 20 minutes.

Estimated cost: £2.75

Musical accompaniment: Ms Dynamite


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