Vegan Swiss Chard and Potato Strudel

I figured it's been a while since we've had any recipes on the blog. So here goes.

This recipe is for Swiss Chard and Potato Strudel. Totally beautiful and looks like it took way longer than it did. So with just a little foresight on your part, you too can enjoy this pretty little dish at your next dinner party. Or you can just do it like I did and eat leftovers for the next couple days. It's cause I'm greedy...

Swiss Chard and Potato Strudel

• 3 lrg (I used 4 - BONUS POTATO!!) red or golden potatoes

• 1/4 c soy milk (or to taste)

• 2 tbsp Earth Balance Buttery Spread (Because really. Is there another vegan butter that tastes this good? Thought not.)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder (yeahhh, I didn't use either onion nor garlic powder - powders are for suckers)

• sea salt and freshly ground pepper (to taste)

• 3/4 c non-dairy sour cream (I used Tofutti)

• 2 tbsp olive oil (I just used this to taste - so waaaayyy more)

• 1 lrg onion

• 4 fresh mushrooms, diced

• 8 cloves garlic, minced (I subbed a little grated ginger for this instead and I think it brought out the flavor of the sundried tomato)

• 1 tbsp fresh basil

• 2 tbsp sundried tomatoes (oil packed)(I also diced mine)

• 1 lrg bunch swiss chard

• 16 - 20 sheets phyllo (filo)

• non-stick cooking spray

• 1/4 c vegan parmesan cheese (I used nutritional yeast instead)

1. Preheat oven to 375˚ F. Lightly oil a 9x13" baking dish.

2. To make the filling: Cook potatoes in boiling water for 15 to 20 minutes, or until tender. Drain, and return to pot. Mash potatoes, adding milk, Earth Balance, Bragg's, garlic powder, onion powder (or not), salt and pepper. Add sour cream. Set aside.

3. While potatoes cook, heat 1 Tablespoon oil in large skillet over medium-high heat. Add onion, and saute 8 to 10 minutes, or until golden. Stir in mushrooms, garlic (or ginger), basil and sun-dried tomatoes, and saute 2 to 3 minutes more. Stir into mashed potatoes, and set aside.

4. Chop chard coarsely. Heat remaining 1 Tablespoon oil in skillet over medium-high heat, and saute until thoroughly wilted, about 5 minutes. Stir chard into potato mixture, and set aside.

5. To use phyllo: Remove 8 to 10 sheets phyllo from package, covering remaining phyllo with plastic wrap. Cut phyllo to fit pan (I just sort of folded mine in - BONUS LAYERS!!)(Also these are little hard to work with - make sure you have a large flat surface to finagle these buggers). Spray every other sheet with cooking spray, or brush with oil as you place them in pan (I recommend spraying or brushing a little more oil than you think necessary - mine turned out a little dry with my quick spray method). Spread potato mixture on top of phyllo layers, and sprinkle with parmesan (or nutrish). Remove another 8 to 10 sheets phyllo from package, and top filling with remaining phyllo, spraying or brushing sheets as before.

6. Bake about 30 minutes, or until golden. Cut into squares and serve hot.

Serves: 6

Per Serving: 423 Calories; 19g Fat (46.9% calories from fat); 12g Protein; 36g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 945mg Sodium.

Enjoy!!

Love you, mean it

Emily

Recipe originally posted on Vegan Coach.