Cashew And Mushroom Roulade

Enjoy this Cashew & Mushroom Roulade 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

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

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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