Simon Rimmer Vegan Sweet Potato Sage and Mushroom Strudel recipe on Sunday Brunch

Simon Rimmer served up tasty vegan sweet potato sage and mushroom strudel on Sunday Brunch.

The ingredients are: 8 sheets filo, approx. 250mm square and olive oil to brush, mixed with 1 tsp turmeric.

For the filling are: 300g cubed, roasted sweet potato (roast with chopped garlic), 15g sage, 400g assorted wild mushrooms, 50ml olive oil, 50g vegan marge, s&p, 50g golden raisins, 50g toasted pine nuts and 1 large caramelised onion.

Serve with dipping sauce of: 250g tahini, 100ml olive oil and juice and zest 1 lemon.


See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.

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