RECIPES FOR A VEGAN CHRISTMAS

Enjoy this Cashew & Mushroom Roulade by Roots Cafe & Deli as part of your vegan festive feast with a Sun-dried tomato and cashew crumb, butternut Puree and asparagus for mains and Charred yellow cling peaches & cream for dessert.

Ingredients for the Cashew And Mushroom Roulade

• 450g finely chopped Portobello mushrooms

• 200g toasted cashew nuts pulsed in a food processor

• 1/2 white onion finely chopped

• 4 cloves minced garlic

• 1/4 cup curly parsley finely chopped

• 6 sprigs of Thyme

• 5 tbsp Tamari or Soy sauce

• 1 tbsp nutritional yeast

• Olive oil for frying

Method

1. Fry onion and garlic until golden brown

2. Add mushroom, Thyme and Cashews and continue frying for another 5 min.

3. Add tamari, curly parsley, nutritional yeast. Season and remove from heat. Leave until completely cooled down.

4. Roll into sausages, cover in cling wrap and refrigerate for at least 3 hours.

5. When ready to cook, roll the roulades in breadcrumbs and lightly pan fry.

Butternut purée

• 1 kg peeled, cubed butternut

• salt & Pepper to taste

• sprig of rosemary

• Olive oil

Place all of the above ingredients into a baking tray and Oven roast for 20 min until soft and slightly charred. Pulse all ingredients with a Bosch emulsion blender until smooth add this mixture to a piping bag ready to pipe.

Sun-dried tomato & cashew crumb

• 200g sun-dried tomato in oil

• 150g toasted cashew nuts

• 1 tbsp nutritional yeast

• 1 sprig fresh thyme

• Pinch of smoked Paprika

• 1 tbsp olive oil

• Salt & pepper to taste

• Small clove garlic finely chopped

Blend together into a fine crumb

Toss Asparagus & mixed mushrooms in a hot pan with a splash of olive oil and seasoning.

DESSERT

Charred yellow cling peaches & vegan yoghurt

Ingredients

• 6 yellow cling peaches, sliced

• Tbsp syrup

• Tbsp vegan margarine

• 1/8 tsp cloves

• 250 ml of vegan yoghurt or coconut cream

• 1 tsp castor sugar

• Fig coulis

• Red peppercorns

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Method

Char you peaches on a heated griddle pan then add the cloves, sugar , margarine and allow to simmer until soft. Remove from the pan and place on top of yoghurt and dress with the syrup, fid coulis , and peppercorns and enjoy!

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