1. Preheat oven to 375 degrees F. Melt margarine in a large pot. Add onion, and cook for 5 minutes. Add carrot, broccoli, mushrooms, cabbage and salt. Cook over medium heat until vegetables are just tender. Remove from heat.
2. Mash tofu with nutritional yeast and lemon juice. I added some extra salt here, to help mock the feta cheese in the original recipe. Mix in with vegetables, also adding garlic, caraway, dill, scallions and pepper.
3. Brush a 9x13" pan or 2 (8x8") pans with olive oil. Lay a sheet of phyllo in the pan and brush lightly with oil. Repeat this until you have a stack of about 12 layers.
4. Add the filling, and continue oiling and layering the dough. Instead of using all the sheets, I would suggest maybe reserving some filling, and making some mini strudels. I sprinkled more caraway on top.
5. Cut strudel into squares and bake for 35 minutes or more, depending on desired brownness. To reheat baked strudel, bake at 350 degrees F for 35 minutes or until hot through.
This was excellent leftover, at room temperature, or heated in the microwave.
Source of recipe: Veganized from a recipe in The Enchanted Broccoli Forest by Mollie Katzen.