Ingredients for 3 servings
For the puff pastry-Strudel
- 1 Pack Of Wholemeal Spelt Pastry
- 350 g sweet potatoes – peel and cut into approximately ½ – cm cubes
- 100 g mushrooms – cut into slices
- 100 g red bell pepper – remove seeds and in ½ – inch cubes
Liquid ingredients and spices
- 2 EL plants drink after choice
- 2 TABLESPOONS peanut oil
- 1 TBSP tomato paste
- 1 TBSP Almond butter
- 1 TBSP finely chopped thyme
For the lemon Sauce
- 200 ml of vegetables broth
- 100 ml oat cream
- 1 TBSP Almond butter
- ½ Organic lemon – of these, ½ TSP abrasion and squeeze the juice
- 1 EL noble yeast flakes
- 1 TBSP Xylitol
- 1 Msp. Nutmeg powder
- 1 teaspoon of organic corn starch with 2 TABLESPOONS water to mix
- Crystal salt
- Pepper from the mill
- Preparation time: approximately 20 minutes
- Cooking/baking time: approximately 30 minutes
For the filling put the peanut oil in a pan and fry the sweet potatoes, sauté together with the mushrooms in it for approx. 3 Min sharp. Then the peppers and add 2 Min. fry. The tomato puree and the Almond butter and stir in the thyme.
The Whole mix well and season with salt and pepper to taste (the sweet potatoes should still be slightly raw, since subsequent cooking later in the puff pastry).
The filling flat on a plate delete and in the freezer to cool.
In the meantime, preheat the oven to 180 °C top/bottom heat preheat.
A baking sheet, parchment paper, a bowl with a little plant a drink, and a brush.
The puff pastry unpacking, on the baking paper across the front of lie down and the lower third of the fill, distribute; on all 4 sides, about 4 cm square.
Then fold the sides and from the bottom of the filling as tightly as possible roll up. The upper 4 cm with a bit of plants to drink and sprinkle the puff pastry seal. On the surface with a fork a few holes grooving.
Then the baking paper on all 4 corners and carefully on the baking sheet transport. The role should now be with the closure-side down on the sheet.
Then the puff pastry with the rest of the plants, drink, brush, put in the oven and about 30 Min. gold-brown cheeks.
About 10 Min. before the end of Baking, prepare the Sauce. For this purpose, the vegetable broth and bring to a boil, the oats cream and Xylitol and stir with nutmeg, salt and pepper.
The strength of stirring and the Sauce for 1 Min. leave to cook for. Then Almond butter, lemon juice, and abrasion, as well as precious yeast to give flakes, and season to taste.
The sweet potato-puff pastry Strudel together with the lemon sauce.
Nutritional values per Serving
- Calories: 857 kcal
- Carbohydrates: 67 g
- Protein: 10 g
- Fat: 58 g