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1
Preheat oven to 350F.
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2
Place arame in bowl, and cover with cold water.
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3
Soak 10 minutes, or until soft.
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4
Drain, and set aside.
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5
Heat 1 Tbs.
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6
oil in skillet over medium heat.
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7
Add mushrooms, broccoli, cauliflower, leek, and carrots; saute 5 to 7 minutes, or until vegetables are tender.
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8
Stir in garlic, and cook 1 minute more.
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9
Stir in arame; season with salt and pepper, if desired.
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10
Remove from heat, and spread mixture on plate to cool.
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11
Puree roasted red peppers, sun-dried tomatoes, tofu, and sherry in blender or food processor 1 to 2 minutes, or until smooth, adding 1 or 2 Tbs.
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12
water, if necessary, to thin.
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13
Transfer to saucepan.
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14
Place 2 sheets phyllo dough on work surface, and brush with olive oil.
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15
Stack 2 more phyllo sheets on top, and brush with oil.
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16
Top with 2 more phyllo sheets.
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17
Spread half of mushroom mixture onto phyllo stack, leaving 1/2-inch border on each long side and covering one-third of phyllo stack.
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18
Fold long edges of phyllo over filling; roll into log lengthwise, enclosing filling completely.
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19
Repeat with remaining phyllo sheets and filling.
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20
Coat baking sheet with cooking spray.
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21
Place strudels on baking sheet, and bake 30 to 35 minutes, or until golden brown.
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22
Meanwhile, warm red pepper sauce.
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23
To serve: Spoon 1/4 cup red pepper sauce on each plate.
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24
Cut each strudel into thirds, and place one piece of strudel in center of sauce.
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25
Garnish with rosemary, if using.
