Recipe of Favorite Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner Recipe by Vicky@Jacks Free-From Cookbook - Cookpad Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner You can add so much to this dish - potatoes, chicken, bacon, broccoli, the combinations are endless!! Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is something which I have loved my entire life. To get started with this recipe, we have to prepare a few components. Made from roasted red peppers and chiles, harissa (a.k.a. "Moroccan ketchup") is a flavor bomb that transforms this dish.

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is something that I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner:

1. Prepare 6 carrots
2. Take 1 parsnip
3. Get 1 sweet potato
4. Get 1 turnip/swede
5. Take 1 red onion cut into wedges
6. Make ready 2 clove garlic
7. Prepare 6 sheets of filo pastry, see my profile (vic20adamant) for a free-from recipe
8. Take 1 oil & sunflower spread for greasing
9. Take 1 salt & pepper to taste
10. Make ready 1 any other preferred seasoning

To form the strudel: Pour either the white sauce or the red sauce over the roasted vegetables. Crumble the feta cheese on top and mix well to combine. 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.

Instructions to make Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner:

1. Preheat your oven to gas 5 / 190C / 375°F
2. 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
3. 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
4. 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
5. 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
6. Bake for 25 - 30 minutes until the pastry is crisp and golden. Slice into quarters and serve with a nice green salad
7. 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

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. Vegetable strudel ingredients: I used broccoli, bell pepper and mushrooms for the filling, but you can really use any vegetables you have on hand, just cook them first. Raw vegetables would be cooked through in the oven but they would release to much water and the dough wouldn't be crunchy. Aimee Ryan's vegan vegetable strudel recipe makes a sublime vegan roast dinner option.

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