Turk-ish Christmas Strudel
40minutes cooking time
- 270g pack Filo Pastry sheets
- 190g FRY'S Vegetarian Chicken Style Strips (1/2 x 380g box)
- 160g jar/vacuum pack of cooked chestnuts 1 tablespoon balsamic vinegar 80g curly kale-finely chopped
- 80g cranberries
- 1 clove garlic finely chopped
- 1 tablespoon of cold pressed rapeseed oil
- 1 tablespoon of flax seeds
For the Balls
- 190g (1/2 pack) FRY'S Vegetarian Mince (defrosted)
- 60g ground hazelnuts
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon marmite
- 1 tablespoon wholemeal flour
- 160g roast sweet potatoes
- 1 dessertspoon coconut oil
- 160g parsnips cut into sticks
- 1 teaspoon soy sauce
- 160g mashed swede turnip
- 1 teaspoon grated fresh Ginger
- 160g stir fried shredded red cabbage
- 80g cashew nuts
- 1 tablespoon sesame oil
- 160g green beans 160g carrots, thinly sliced in rounds
- 1 lime Salt and pepper
- Prepare all vegetables, finely chop the swede and boil in water
- Preheat oven to 180DegC with a baking tray with the coconut fat.
- Chop up the sweet potato, toss in the hot oil on the baking tray in the oven put back in the oven for about 35-40 minutes or until golden brown.
- Bake the FRY'S Chicken Style Strips in the oven for 5 minutes
- Toss parsnips in soy sauce and add to the sweet potatoes
- Put the finely chopped kale, the chestnuts, the balsamic vinegar and garlic Into a large stainless steel heavy pan and gently heat for a few minutes until the chestnuts are hot
- Add in the FRY'S Chicken Style Strips and the cranberries, take off the heat and leave to simmer with a lid on
- Unfold the filo sheets onto a sheet of baking paper on a large chopping board.
- Paint a very light coat of oil and a pinch of flax seeds between each sheet Into the middle of the stack of filo sheets place a horizontal line of the chestnut and FRY'S Chicken Style Strips mix.
- Roll it up, paint lightly with oil and sprinkle with remaining seeds.
- Scrunch the strudel up a little, and place on a baking tray and then into the oven for about 20 minutes until golden brown.
- In a cold bowl, knead all the ball ingredients together then shape into 12 balls
- Add balls to the sweet potatoes and parsnips in the oven which will meanwhile all need turning to make sure they are oiled and cooking on all sides
- Mash the swede with the ginger Simmer the carrots and beans in 3 tablespoons of water and juice of a lime
- Gently stir fry the red cabbage, with the sesame oil and the cashew nuts
Serve with rich gravy, cranberry or redcurrant jelly, hot apple sauce or a Christmassy chutney
Karin Ridgers gave up her well paid career to promote vegan living full time. A scary move that has meant she has worked flat out with ups and downs running her own business for 9 years.
Karin is the founder of VeggieVision TV – the internet TV station that addresses the fact that in the UK there are no veggie friendly TV programmes!
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