Trust the food editors at Vegetarian Times to supply you with a diverse, delicious repertoire of plant-based recipes. When you simply can’t make another pasta or stir-fry, pop open the Plant-Powered Protein Cookbook and learn a new favorite. This mushroom, cheese and vegetable strudel will please everyone at the table. 

Here’s a gorgeous option for holiday meals that every-one at the table will love. Whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel.

Make It Vegan: Simply substitute vegan cream cheese and vegan Cheddar cheese.

Reprinted with permission from Plant-Powered Protein Cookbook