Delectable Vegan Polish Brunch: Aromatic Mushroom Stuffed Strudel with Herbed Potato Pancakes

Allergens

None

Ingredients

• 20 oz mixed wild mushrooms, sliced
• 1 package vegan puff pastry, thawed
• 4 cups chopped kale
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 cup raw cashews, soaked
• 1/2 cup vegetable broth
• 1/2 cup nutritional yeast
• 1 tbsp tomato paste
• Salt and pepper, to taste
• 4 medium russet potatoes, grated
• 2 tbsp olive oil
• 1/2 cup all
• purpose flour
• 3 eggs (or egg substitutes for vegan)
• Fresh parsley, chopped
• Fresh dill, chopped
• Fresh chives, chopped

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large skillet, sauté onion and garlic until translucent. Add mixed mushrooms and cook until tender. Season with salt and pepper. Set aside.
3. In a blender, combine soaked cashews, vegetable broth, nutritional yeast, and tomato paste. Blend until smooth and creamy. Set aside.
4. Combine grated potatoes, olive oil, flour, and seasoning in a large mixing bowl. Form small pancake sized portions and place on prepared baking sheet. Bake for 20 25 minutes or until golden brown.
5. Remove the strudel dough from packaging and roll it out on a floured surface. Cut into 6 equal squares.
6. Spread cashew cream over one side of each strudel square, leaving a border around the edges. Layer mushrooms and kale on top. Fold in the sides and roll up the strudel from bottom to top.
7. Transfer strudels onto baking sheet with parsley and dill mixture. Bake for 25 30 minutes or until golden brown.
8. In a bowl, whisk together eggs (or substitutes) with herbs. Drizzle over baked potato pancakes and serve alongside the mushroom strudels. Garnish with fresh chives.

Chef’s Insight

To enhance the earthy flavors, consider using porcini or chanterelle mushrooms.

Notes

Adjust the spice level to your preference by adding more or less salt and pepper.