You are|Are|Again} looking for idea recipes vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner that are appetizing? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare vickys roasted vegetable strudel, gluten, dairy, egg & soy-free, vegetarian christmas dinner good home, because as long as you know the trick, this dish is able be dish special.

Ingredients and seasonings required for make

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

DOUGH: Place "dry ingredients" in medium bowl and mix (best use an electric mixer). Here is how you make it. In a medium bowl, combine the coconut sugar, orange juice and soy milk and stir to dissolve the sugar. Put browns, veggies, cheese, and ham into a BIG bowl.

Step by step to cook 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
8. Done and ready to serve!

Just wash the hands before and after. I suggest a spoon for this😉. Be diligent, make sure it's entirely mixed, nothing "dry" at the bottom of the BIG bowl. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

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