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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is something that I’ve loved my whole life. They are fine and they look wonderful.

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

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

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

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

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