Christmas Vegan Rolled Nut Roast

 

Wow what a little ripper for all your family and friends

 

 

 

Roast Ingredients

4 cups of white button mushrooms diced small 
1 can of lentils drained and rinsed 
1/2 cup of walnuts chopped small pieces
1 green onion sliced thin 
1 cup of  bread crumbs 
1 teaspoon of paprika powder 
1/2 a teaspoon of ground mixed spice and nutmeg
1 teaspoon of cayenne pepper & cinnamon
1 good pinch of salt  
Zest of an orange juice
2 cloves of garlic minced 
1/2 cup of chopped herbs, parsley & oregano 
1 tablespoon of miso paste 
1/4 cup of dried cranberries
2 sheets of vegan pastry defrosted
1/4 cup of sliced almonds ( use on the roast just before oven)

Miso glaze 


1/4 cup of white bean miso paste 
2 tablespoons of maple syrup  
1 tablespoon vegan butter
Pinch of salt 
2 tablespoons of lemon juice 

Method

1. Start by prepping all ingredients first
2. Once all the ingredients are prepared, you can start on the miso glaze

3. Add all miso ingredients to a small saucepan and using a whisk start to break up the miso, cook for around 4 to 5 minutes until you have a nice glossy glaze mixture

4. Then remove and set to the side until ready to use
5.  Now it’s time to start on the roast.

6. Start by heating the oven to 180 degrees. Place all prepared roast ingredients into a large mixing bowl except pastry and almonds
7. Using your hands start mixing and mashing the ingredients together until you can get them to stick together and form a loaf shape
8. Once all the components are holding together, remove them from bowl and place on a large chopping board. Start to shape into a loaf shape, making sure it is consistent diameter so it can cook evenly (Loaf size 20cm length x 7.5cm width) 
9. Now its time to take your vegan pastry out. Place two sheets side by side lightly press edges together, so they stick and form one large sheet. Place your log on top in the centre of the puff pastry 
10.  Then cut 2cm ribbons from the edge of the loaf to the outer edge of the puff pastry. And continue to cut up the pastry to the top
11. Once you have cut all the ribbons, start on the left side of the loaf and roll one ribbon up onto the top, it should just reach the middle, then roll up the right slightly working on an angle. Continue rolling until you reach the end

12. After you reach the end of the loaf, tuck the tail in so your log is all tucked in nicely 
13. Lightly brush the top with your miso glaze (save some glaze for when it comes out of the oven) and place on sliced almonds on top of the roast roll and place in the oven for 35 minutes or until golden brown 
14. Once cooked, remove from the oven and lightly glaze the top before serving, top with fresh herbs 

 

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