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
Fry onion and garlic until golden brown
Add mushroom, Thyme and Cashews and continue frying for another 5 min.
Add tamari, curly parsley, nutritional yeast. Season and remove from heat. Leave until completely cooled down.
Roll into sausages, cover in cling wrap and refrigerate for at least 3 hours.
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
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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