Sweet Potato Strudel

For the sweet potato strudel, peel the sweet potatoes, cut into sticks about 1 cm thick and boil in salted water for 10 minutes. Also cut the zucchini into sticks, finely chop the garlic.

Heat 20 ml of sesame oil in a saucepan, toast the flour in it, pour in the oat milk and cook until thick while stirring. Preheat oven to 200 °C convection oven.

Season the sauce with soup seasoning, garlic, herbs, salt and pepper. Place one strudel sheet on a cloth, brush with sesame oil, place the other strudel sheet on top. Spread sauce on top, leaving 2 fingers’ width around edges, and top closely with sweet potato and zucchini sticks.

Fold side edges of strudel over filling and roll up strudel, starting from the bottom, using the cloth. Place open side down on a baking sheet, brush with remaining sesame oil and sprinkle with sesame seeds.

Bake the strudel for 30-40 minutes until the top and sesame seeds are browned. Serve with fresh salad.

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