Celebrate Easter and Spring with Vegan Mushroom Strudel
Mushroom Strudel is my favorite company dinner and I’m making it this weekend for Easter. It’s adapted from Moosewood Cookbook, an older collection of recipes that definitely puts the “lacto” in lacto-ovo vegetarian! It was super easy to veganize, though, and I’m really happy with the results.
Traditionally, strudel recipes are made with phyllo (also spelled filo) dough layered with lots of melted butter. But olive oil works very well and, in fact, the instructions on the phyllo package say that it’s fine to use oil. The filling substitutes were easy—I used Tofutti brand Better Than Cream Cheese […]