Butternut Squash Filo Roulade
As a Christmas centrepiece, this roulade is simple to make and packed full of flavour – enjoy as part of a festive feast.
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Preparation time
30 min
Cook time
1 hr 50 min
Total time
140
Meal
- mains
Servings
4
Ingredients
- 6 sheets of vegan filo pastry (eg Jus-Rol or some supermarket own-brands)
- 1 butternut squash, peeled, de-seeded and cut into 1cm slices
- 1 tsp paprika
- 100g/¾ cup unsalted cashews
- 1 onion, finely diced
- 3 cloves garlic, crushed
- 1 red bell pepper, finely diced
- ½ tsp ground nutmeg or all spice
- 1 tbsp dried or fresh thyme (stalks removed)
- 250g/9 oz firm tofu, drained and patted dry
- 2 tbsp soya sauce
- ½ tbsp syrup (eg maple, agave etc)
- 2 tbsp nutritional yeast
- 100g/3½ oz baby leaf spinach
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Olive oil for frying and brushing
- Handful mixed seeds for decoration (optional)
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the cubed butternut squash on a baking tray then cover with a light coating of olive oil, the paprika and a sprinkling of salt.
- Place in the oven and roast for 40 minutes, turning once. Set aside.
- Place the cashews on a baking tray and roast for 5-10 minutes or until golden brown. Once cooked, grind in a food processor until slightly chunky or chop with a sharp knife.
- Reduce the oven temperature to 170°C/340°F/Gas Mark 3-4.
- Lightly fry the onion in a small amount of oil until soft. Add the red pepper and fry for a further 5 minutes.
- Add the garlic and cook for another minute.
- Stir through the nutmeg or all spice before crumbling the tofu into the pan.
- Add the soya sauce, syrup, nutritional yeast and stir through thoroughly. Cook for a couple of minutes.
- Add the spinach and lemon juice, stirring until the spinach starts to wilt.
- Stir through the ground cashews, taste the mixture and season according to taste. Set the mixture aside.
- Brush each one of the 6 sheets of filo pastry with a light coating of olive oil and place onto a lined baking tray, one on top of the other.
- Mash the roasted butternut squash until smooth. Then spread the squash onto the middle of the filo pastry, leaving space around the edges.
- Spread the tofu mixture on top of the butternut squash (but don’t mix together).
- Fold in both ends of the filo pastry and then roll lengthways, like a Swiss roll. Place the seal face down on the baking tray.
- Brush the pastry with oil and then place in the oven for 40-45 minutes or until lightly golden.
- Remove from the oven, brush with a little more oil, sprinkle the seeds over the top and return to the oven for 5 more minutes.
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