Vegan vegetable strudel

The first thing is to prepare the filling. Put a pan to fire with olive oil and while heating, chopping the onion. Put it in the frying to medium heat, uncovered and without salt. After a few minutes add the garlic.

Chop the rest of vegetables, of harder to softer, and go incorporating them into the pan. Climb the fire so that the vegetables are touched but not cooked from more. First the carrot, in solves half. Then the pepper, in not very large squares. Then the zucchini (longitudinally in 4 pieces, and then these pieces in thin slices). You have to be pending so that they do not burn! Vegetables have to have an intense color, and have to smell slightly to toast.

Add salt to taste, the Herbs and the chickpeas drained previously. Cook a couple of minutes and turn off the fire. Take a frying pan to a cool place to cool fast.

Preheat the oven at 210 ° with resistance on both sides.

While heated, place a vegetable paper on a baking tray. Put a layer of dough and paint it subtly with melted butter. Repeat this process with the other layers of dough.

Distribute the filling along (not width) of the dough, but not centered, but near the edge that is closer to us, leaving about 3 centimeters of margin.

Fold the ends inwards, and start rolling our vegetable strutel. Go squeeze for a prieto. Paint the surface with the remaining butter.

Sprinkle chopped almonds above. Bake 10 minutes, or until the dough is golden. Ready!