Pumpkin Strudel

Oriental Lentil Strudel

Pumpkin Strudel

This year’s take on Fusion Food (Vegan MoFo prompt #10) is a bit of a cheat, since it is hardly fusion. But I did put a kind of oriental stuffing inside of puff pastry and called it a strudel after all – a strudel being a very Bavarian dish. Again I have to admit that I also cheated on the strudel part, and instead of preparing my own strudel dough (a tedious thing to do) I just used some store bought puff pastry. But you know what? I’m not ashamed! This makes this dish such an easy and quick meal fix! And I’m also not ashamed to admit that the ready made puff pastry is probably better than any puff pastry I could ever make. Okay, I could prepare my own Strudel dough, but who is asking really.

Pumpkin Strudel

The Oriental Lentil Strudel is filled with a delicious filling of yellow lentils, cheese pumpkin, smoked tofu, tomatoes and lots of spices. Dab the puff pastry generously with some vegan butter, both for flavour and a golden and flaky crust. Sprinkled with black sesame seeds it is a stunner, for both tummy and eyes!

Pumpkin Strudel

Oriental Lentil Strudel

Serves: 4 servings
Prep time
30 mins
Cook time
30 mins
Total time
60 mins

100 gram yellow lentils
300 gram muscat squash
100 gram smoked tofu
100 gram tomatoes
1 tablespoon olive oil
100 milliliter vegan cream (or coconut milk)
1 generous pinch of sea salt, black pepper, curry and black sesame seeds
1 sheet puff pastry
2 tablespoon vegan butter
1 teaspoon black sesame seeds

1. Cook your lentils as instructed on the package, but only halfway through. They will finish cooking in the oven. If it says 30 minutes on your package, cook them for 15-20 minutes for example.

2. Preheat oven to 200°C. Dice your squash, tofu and tomatoes into cubes.

3. In a pan heat up the olive oil and sautée the squash and tofu for 5 minutes, then add the tomatoes as well. Sautée for another five minutes, then add the cream, spices and lentils to the filling. Set aside and let it cool off for 10 minutes.

4. Roll out your puff pastry and fill one side lengthwise with your filling, while leaving about 1,5 cm free edge. Fold the other side over and gently fold over the edges while pressing them together. Cut a few gaps into the top every few centimeters.

5. Melt the butter in a small pot and brush it onto the top of your strudel. Sprinkle with sesame seeds, then put it into the oven and bake for approximately 30 minutes, until golden brown and crispy.

6. Let the strudel cool off for 10 minutes, then serve!

Pumpkin Strudel

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2 thoughts on “Oriental Lentil Strudel

  1. Yes to premade food! I try and make everything from scratch and use whole ingredients but I don’t like the social stigma “chemicals” have gotten. In the past I doubt our ancestors made everything in their kitchen, trades must of happened. At Thanksgiving my mom made some comment that the canned biscuits were nothing but chemicals, and I got a little mad. 1) the ingredients weren’t all that bad, most weird ingredients were fortified vitamins and 2) hey something is going to have to give! I mean we were making 8-10 different dishes in one meal.

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