Vegetable strudel with bulgur and lentils
Chef
Roberta Kovach
Hospital
Hackettstown Medical Center
Prep time
20 minutes
Cook time
30–40 minutes
Yield
50 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
21 cups broccoli, chopped
21 cups cauliflower, chopped
14 cups carrots, chopped
½ cup olive oil
3 onions, minced
14 cloves garlic, minced
21 eggs, beaten
1 ¾ cups basil
½ cup thyme
4 tablespoons salt
10 cups cheddar cheese
3 cups mozzarella cheese
7 pounds phyllo dough
Plain breadcrumbs
1 cup butter, melted
5 cups cooked lentils
3 cups cooked bulgur
½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
1 teaspoon yellow mustard
¼ teaspoon ground paprika
1 dash hot sauce
21 cups cauliflower, chopped
14 cups carrots, chopped
½ cup olive oil
3 onions, minced
14 cloves garlic, minced
21 eggs, beaten
1 ¾ cups basil
½ cup thyme
4 tablespoons salt
10 cups cheddar cheese
3 cups mozzarella cheese
7 pounds phyllo dough
Plain breadcrumbs
1 cup butter, melted
5 cups cooked lentils
3 cups cooked bulgur
½ cup mayonnaise
½ cup sour cream
1 teaspoon lemon juice
1 teaspoon yellow mustard
¼ teaspoon ground paprika
1 dash hot sauce
preparation
Instructions
1. Steam vegetables until tender and cool.
2. Sauté onions and garlic until golden and combine with vegetables.
3. Mix eggs, basil, thyme, salt, and cheddar cheese. Chill.
4. Combine lentils and bulgur and season with salt and pepper.
5. Preheat oven to 350 degrees Fahrenheit.
6. Layer 2 sheets phyllo, brush with butter, and sprinkle with breadcrumbs. Add 1 cup filling for entrée or ½ cup for appetizer. Roll tightly.
7. Bake 30 minutes until golden brown.
8. Whisk sauce ingredients together and warm 5 minutes before serving.
2. Sauté onions and garlic until golden and combine with vegetables.
3. Mix eggs, basil, thyme, salt, and cheddar cheese. Chill.
4. Combine lentils and bulgur and season with salt and pepper.
5. Preheat oven to 350 degrees Fahrenheit.
6. Layer 2 sheets phyllo, brush with butter, and sprinkle with breadcrumbs. Add 1 cup filling for entrée or ½ cup for appetizer. Roll tightly.
7. Bake 30 minutes until golden brown.
8. Whisk sauce ingredients together and warm 5 minutes before serving.
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