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Before you jump to Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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As you can see, it is easy to begin making healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner recipe. To make vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner you need 10 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner:
- Prepare 6 carrots
- You need 1 parsnip
- Provide 1 sweet potato
- Take 1 turnip/swede
- Take 1 red onion cut into wedges
- Get 2 clove garlic
- Use 6 sheets of filo pastry, see my profile (vic20adamant) for a free-from recipe
- Get 1 oil & sunflower spread for greasing
- Use 1 salt & pepper to taste
- Use 1 any other preferred seasoning
Steps to make Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner:
- Preheat your oven to gas 5 / 190C / 375°F
- Peel and dice the carrots, parsnip, potato and swede so they're roughly the same size and put onto a baking tray with the onion wedges. Finely chop the garlic and add it too then give the whole thing a drizzle of oil and season with salt & pepper and any other seasonings of your choice eg paprika, mixed herbs etc
- Toss to combine and roast for 35 minutes or until the vegetables are soft and golden. Cool on the tray for 10 minutes and turn the oven down to gas 4 / 180C / 350°F
- Layer the 6 filo sheets onto a large greased baking tray and brush the top sheet with sunflower spread around the edges. Spoon the cooled veg in a line down the centre of the pastry sheet and wrap it over the top of the filling to create a firm sausage shape
- Brush the next filo sheet with dairy-free spread around the edges and wrap it over the first sheet. Continue this process until all of the sheets have been buttered and wrapped around the filling, then brush spread all over the top and sides of the finished strudel
- Bake for 25 - 30 minutes until the pastry is crisp and golden. Slice into quarters and serve with a nice green salad
- Great if you have any other leftover vegetables - I often add onion, baby corn, asparagus, squash, anything I have sitting around! A squeeze of lemon and a sprinkle of sugar tastes great over the roasted veg too
Place parchment paper onto a half sheet pan with rimmed sides. Carefully place one sheet of phyllo onto the parchment, while making sure the others are covered with a damp kitchen towel. Vegetable Strudel with a lovely golden brown colour, sprinkled with sesame seeds. This makes it much easier to transfer the dough to the baking tray. Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner.
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