Vegan vegetable strudel
by Aimee Ryan

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