Easiest Way to Make Favorite Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. 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 can achieve it.

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

1. Take 6 carrots
2. Prepare 1 parsnip
3. Take 1 sweet potato
4. Prepare 1 turnip/swede
5. Get 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. 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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