Strudel with Root Vegetables and Yoghurt
Gang/Type: Main Dish
Ergibt/Yield: 2 - 4 Servings
For the filling:
  • 750 g (27 oz) root vegetables - here: colorful carrots and beetroot
  • 2 spring onions
  • 1 red onion
  • 2 cloves garlic
  • 2 big branches thyme
  • 1 branch rosemary
  • 1 dash lemon juice
  • 1 tbsp olive oil
  • salt
  • pepper
For the yoghurt dip:
  • 250 g (9 oz) unsweetened non-dairy yoghurt
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp parsley, chopped
  • 1 tbsp mint, chopped
  • 5 sheets phyllo dough
  • 1 tbsp olive oil
  • 1 tsp Harissa
  1. Peel the carrots and beetroot and roughly chop. Remove the outer skin from spring onions, onion and garlic cloves and chop a little. Pick the leaves and needles off the herb branches and place everything in a food processor. Process until finely chopped.
  2. Heat the oil in a big pan or wok and fry the vegetables in it for 5 minutes, season with salt and pepper. Spread in the pan and let cool for 10 minutes.
  3. Preheat the oven to 180° C (360° F).
  4. Combine olive oil and Harissa paste. Lay the phyllo dough sheets over each other and brush with half of the mixture.
  5. Pour over the vegetables and spread, but leave a 2 inch edge. Fold in the left and right side and roll up from your side to the other one. Lay the strudel, with the fin faced down, on a lined baking tray and brush with the remaining Harissa oil.
  6. Bake in the oven for about 25 - 30 minutes.
  7. For the yoghurt dip combine all ingredients and let flavor while the strudel is baking.
Recipe by Blueberry Vegan at