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

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner. Brush the next filo sheet with dairy-free spread around the edges and wrap it over the first sheet. A lot of people don 't realise that the vanilla, chocolate, lemon, pistachio and banana cream flavours of Jello Instant Pudding are gluten-free, soy-free and vegan!!. Cheddar Cheese Crepes with Spiced Apples and Salted CaramelThe Roasted Root.

It is usually followed when someone is allergic to this food. Happy to be Living Healthy without eggs, gluten, wheat or cow's dairy products. I'm having a hard time continuing to make them their favorite meals. · Roasted cabbage wedges are an easy healthy side dish you can serve for a low carb dinner. 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 that.

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

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

Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray. It's the perfect dairy free and gluten free breakfast recipe! The vibrant colors and flavors of this quiche are sure to become a family favorite. In a large mixing bowl, whisk together the eggs with the milk and cream.

Vickys Roasted Vegetable Strudel, Gluten, Dairy, Egg & Soy-Free, Vegetarian Christmas Dinner step by step

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.

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time. Pear Strudel With Pistachio Pesto [Vegan]. I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot, zucchini.