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  • Writer's pictureMargaret Hirsch


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


  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.


Charred yellow cling peaches & vegan yoghurt


  • 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


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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