- 3 tsp Knorr Rosemary & Onion Seasoning
- 1 medium-sized sweet potatoes diced
- 1 yellow pepper diced
- 1 red pepper diced
- 1 red onion diced
- 2 courgettes diced
- 200 g mushrooms diced
- 100 g kale shredded
- 1 tinned green lentils drained
- 1 tbsp vegan butter
- 1 tbsp olive oil
- 250 g filo pastry sheets
Pre-heat the oven at 180°C.
Coat the sweet potatoes, onion and peppers with oil and place on to an oven tray.
Bake for 15 minutes then add the mushrooms and diced courgette.
Bake for a further 10 minutes then remove from the oven. In a bowl, fold in the kale and lentils then season with Knorr Rosemary & Onion Seasoning and allow to cool.
Melt the vegan butter and brush a springform tin. Place the sheet of filo pastry into the tin, allowing the pastry to overhang.
Spoon in the roasted vegetables mix and fold over the pastry. Crinkle any remaining pastry and brush with the vegan butter.
Bake for 20-25 minutes or until golden.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||831.16 kcal|
|Protein (g)||33.75 g|
|Sugar (g)||11.04 g|
|Fat (g)||32.19 g|
|Fibre (g)||16.71 g|
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