Nut Roast Roulade

Difficulty: Medium-Hard

Serves 6+

For at least the last 6 years, Christmas in my household has been a completely vegan affair. Nut roast is always on the menu but this year I decided to add my own twist to Mum’s favourite recipe. If you can’t make your own pastry, just use a store-bought one, I won’t tell anyone. Perfect served with vegetables, salad and gravy, this is the stand out dish for your Christmas meal that can be enjoyed by vegans and non-vegans.

Ingredients

Pastry

• 2 cups plain flour
• 1 teaspoon salt
• 200 grams Nuttelex (or vegan margarine), chilled
• 1/3 cup chilled water
• 1 tablespoon lemon juice

Nut Filling

• 2 cups brazil nuts
• 2 cups hazelnuts
• 2 tablespoons Nuttelex (or any vegan margarine)
• 2 brown onions, finely chopped
• 2 tablespoons dried mixed herbs
• 1 teaspoon cinnamon
• 3 tablespoons apricot jam
• 1/2 cup dry breadcrumbs
• Salt and pepper to taste

Stuffing

• 6 wholemeal bread slices
• 1 clove garlic, crushed
• 1 spring onion, chopped
• 1 handful parsley, chopped
• 1/3 cup tinned peaches, drained
• Salt and pepper to taste

Method

1. Preheat oven to 200°C and grease a baking tray.
2. In a food processor, combine the sifted flour and salt. Add chunks of the Nuttelex to the food processor and blend until some little bits of Nuttelex are still visible.
3. Lightly flour your work surface and tip out your mixture. Pull together into a brick shape before rolling out into a long rectangle.
4. Fold up the rectangle lengthways so you have a triple layer, roll it out into a long rectangle again and repeat this process three more times, using more flour if necessary.
5. Once you’ve folded the pastry for the third time, wrap in cling film and place in the fridge for at least one hour.
6. Grind your nuts in a food processor and set aside.
7. Throw the Nuttelex in a large frypan or wok and once it has melted, add the chopped onion. Once the onion is sauteed, add the remaining ingredients and set aside.
8. To make your stuffing, combine all the ingredients in a food processor and blend until combined.
9. Lightly flour your work surface. Remove the pastry from the fridge and roll out to a large rectangle, about half a centimetre thick.
10. Spread out your nut mixture right up to the short edges of the rectangle. Leave about 2cm on the long edges.
11. Evenly scatter your stuffing over the top of the nut mixture.
12. Now you need to create a long log. Gently grab the long edge of your rectangle and fold it over tightly. Continue to roll steadily and tightly until you reach the end. If you’re not yet ready to cook, wrap the log in foil and place in the fridge.
13. Cook for about 20-30 minutes until golden brown. Slice into pieces and serve with vegetables and gravy.