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1
Preheat your oven to gas 5 / 190C / 375F
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2
Peel and dice the carrots, parsnip, potato and swede so they're roughly the same size and put onto a baking tray with the onion wedges.
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3
Finely chop the garlic and add it too then give the whole thing a drizzle of oil and season with salt & pepper and any other seasonings of your choice eg paprika, mixed herbs etc
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4
Toss to combine and roast for 35 minutes or until the vegetables are soft and golden.
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5
Cool on the tray for 10 minutes and turn the oven down to gas 4 / 180C / 350F
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6
Layer the 6 filo sheets onto a large greased baking tray and brush the top sheet with sunflower spread around the edges.
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7
Spoon the cooled veg in a line down the centre of the pastry sheet and wrap it over the top of the filling to create a firm sausage shape
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8
Brush the next filo sheet with dairy-free spread around the edges and wrap it over the first sheet.
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9
Continue this process until all of the sheets have been buttered and wrapped around the filling, then brush spread all over the top and sides of the finished strudel
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10
Bake for 25 - 30 minutes until the pastry is crisp and golden.
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11
Slice into quarters and serve with a nice green salad
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12
Great if you have any other leftover vegetables - I often add onion, baby corn, asparagus, squash, anything I have sitting around!
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13
A squeeze of lemon and a sprinkle of sugar tastes great over the roasted veg too
