Vegan broccoli, onion and mozzarella strudel

INGREDIENTS

• 4 tablespoons extra virgin olive oil
• Salt
• Pepper
• 2 or 3 tablespoons spelt seeds
• Baking paper

ELABORATION

Wash the broccoli and cook in plenty of boiling water with two teaspoons of salt for 5 minutes. You will achieve an al dente broccoli. Drain and set aside. Cut the broccoli into small pieces.

Peel and cut the onion into small cubes. In a frying pan over medium heat, with a couple of tablespoons of oil, sauté the onion until lightly browned. Add the broccoli and sauté together for a couple of minutes. Remove from the heat and season with salt and pepper. Leave to cool. Add crumbled vegan mozzarella cheese and mix together.

On a tray with baking paper, stretch the puff pastry dough. On the bottom, spread the broccoli, onion and mozzarella filling from one side to the other. Fold the dough making creases at the edges, leaving them under the strudel.

Prick the top of the puff pastry with a fork to let the steam out, brush the surface with oil, and sprinkle with some spelt seeds.

Finish your strudel in the oven, preheated to 200ºC, for 20 minutes or until golden brown. Take it out and cut into pieces about 4 cm thick to serve.