Vegan Mushroom and Spinach Strudel

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 1x


Baked, Flaky Mushroom and Spinach Struedal is elegant and savory.



  • 1 sheet, thawed, rolled out Vegan Puff Pastry

Mushroom Filling

  • 16 ounces, sliced thin Baby Bellas or Other Mushrooms of Choice
  • 3 cloves, minced Garlic
  • 1 medium, diced Yellow Onion
  • 1, minced Shallot
  • 3 Tablespoons, fresh, chopped Rosemary
  • 1/4 cup Dry White Wine
  • 1 Tablespoon Tamari, Liquid Aminos, or Soy Sauce
  • 2 teaspoons Onion Powder
  • 2 Tablespoons Dijon Mustard
  • 1/4 cup Organic Vegetable Broth
  • 2 teaspoons Fresh Ground Pepper
  • 3 cups, Fresh Spinach DO NOT COOK with mushrooms


Mushroom Filling

  • Sauté onions, shallot and garlic until onions are translucent.
  • Add mushrooms.
  • Sauté for 15 to 20 minutes until brown.
  • Add vegetable broth and continue stirring.
  • Add garlic powder and fresh ground pepper.
  • Add soy sauce and wine.
  • Add Dijon mustard.
  • Stir.
  • Continue cooking over medium heat until there is no fluid remaining.
  • Remove from heat.

Vegan Puff Pastry

  • On a lightly floured surface, roll out puff pastry slightly.
  • It should increase by an a few inches in length.
  • Do not roll out too much; you don’t want it too thin.
  • Using fresh spinach (NOT COOKED), cover the middle of the puff pastry with spinach.
  • Add the mushroom mixture down he center of the puff pastry.
  • Fold widthwise.
  • Using a fork, seal along the length and ends.
  • Using a spatula, carefully move the strudel onto a baking sheet lined with a silicone mat or parchment paper.


  • Bake at 375 degrees for 35 minutes on a cooking sheet lined with a silicone baking mat or parchment paper.
  • Remove from oven.
  • Let sit for 5 minutes before slicing.
  • I served with Buttery Butter Bean Mashed Potatoes and ‘No’Chicken’ Gravy.