When you are in the mood for some greens and flaky puff pastry, have no fear, Nava Atlas is here! Using her Kale and Carrot Strudel recipe from Vegan Holiday Kitchen, I replaced the kale with swiss chard. I also used Pepperidge Farm Puff Pastry sheets, which are accidentally vegan. I put Daiya cheddar shreds in my strudel and omitted them for the husband’s strudel. Both were delicious with a nice balance of flaky crust with a perfectly seasoned swiss chard vegetable blend inside. I have made this before during a holiday dinner and they went fast. It’s great as a main course for 2-4 people or as a side dish for more. This is a dish to make over and over again! Change up the ingredients to give it a new twist and delight your family and friends.
2 responses to “Swiss Chard & Carrot Strudel”
Oh my gosh, I am so recreating this. I didn’t know that about Pepp. Farm, but was so excited to find their vegan dressing recently. I hope I can find the crust. 🙂 Can’t wait to try this. Thanks for sharing. And those photos are great.
[…] Mixed Baby Greens with Pears and Glazed Pecans, Quinoa and Lentil-Stuffed Golden Squashes, and Kale and Carrot Strudel. This is a must-have for the holiday […]