Vegan vegetable strudel
by Aimee Ryan
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Ingredients
Fruit & Vegetables
1 small onion, diced
4 garlic cloves, minced
1/2 carrot, diced
1/2 celery stick, diced
3 portobello mushrooms, sliced
Salad & Fresh Herbs
1 tbsp of mixed herbs
Oils & Vinegars
1 tbsp of balsamic vinegar
4 tbsp of olive oil
Store Cupboard
400g of tinned butter beans, drained and rinsed
50g of breadcrumbs
12 sheets of filo pastry
1 pinch of salt
1 pinch of pepper