Twice as Nice Christmas Roulade

Conjure up a succulent savoury log, infused with herbs and a touch of spice. It is healthy and decadent, just perfect for your Christmas Day main course.

Conjure up a succulent savoury log, infused with herbs and a touch of spice. It is healthy and decadent, just perfect for your Christmas Day main course. Photo © Miriam Sorrell 'Mouthwatering Vegan Recipes'.Ingredients

PASTRY
500 g Today puff pastry, thawed overnight
a little vegan milk, for brushing on the pastry

NUT STUFFING
200 g roasted hazelnuts
1 medium onion, roughly chopped
1 to 2 cloves garlic, roughly chopped
2 Tbsp flat leaf parsley, roughly chopped
1 to 2 tsp fresh rosemary
2 to 3 sage leaves, or ½ tsp dried sage
2 Tbsp breadcrumbs
Himalayan salt to taste

MUSHROOM & CURRIED LENTIL STUFFING
extra virgin olive oil
around 14-16 mushrooms, finely chopped
1 medium sized white onion, finely chopped
2 cloves garlic, finely chopped
⅛ tsp asafoetida *
¾ cup lentils, pre-boiled until cooked, then drained and set aside
1½ Tbsp tomato paste
1 tsp smoked paprika
1 tsp curry powder
Himalayan salt to taste
2 Tbsp sun dried tomatoes, chopped
⅛ cup (30 ml) water

METHOD

NUT STUFFING
Place the onions, garlic, and herbs in the processor, and process until small pieces form. Next, add the nuts, and pulse until small.

Add the remaining ingredients, and whizz for 10-20 seconds. You should be left with a nice crumble mix, everything broken down into tiny pieces, but not crushed to a pulp.

MUSHROOM & CURRIED LENTIL STUFFING
In a large pan, fry the onions and garlic, then add the tomato paste and all the spices.
Mix well, then stir in the mushrooms, and allow them to yield their juices.
When they are cooked, add the remaining ingredients, and allow to cook for a further 10-15 minutes.

Add salt to taste, and allow to cool to lukewarm.

STUFFING THE ROLL
Preheat your oven to 200º C

Line a medium-sized oven-proof tray from end to end with greaseproof paper, and then grease it just the same.

Place your thawed pastry sheets on a clean, floured surface, and roll the pastry sheets together in such a way that you create one sheet approximately 25 x 18 cm.

Standing at the short side of the pastry with the long sides of the rectangle facing away from you. Spoon the two stuffing mixtures onto the pastry sheet, one in front of the other. Now comes the tricky part: you will start slowly rolling the pastry over the mixture. Moving away from you along the longer side until you reach the end. You might need an extra hand at this point to secure the folded over pastry in place using toothpicks.

Wash your hands and dry them thoroughly. Brush the roulade with vegan milk, then make surface cuts at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this. These will be your markers for each slice once cooked.

Carefully lift the roulade onto your oven dish using 2 large metal spatulas (again it might take two people to do this!). Then place in your hot oven until it turns golden – around 20 minutes.

Remove from oven, and assemble any accompanying veggies in another serving dish – but I advise that if you’re having roast potatoes, they should be nice and crunchy. Or you may prefer plain new potatoes – whatever takes your fancy. Bon Appétit and Seasons Greetings !

Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
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