Meatless Monday: Sweet potato and nut roast roulade


Today's Meatless Monday is a Thanksgiving special. This nut roast makes a change from the usual nut roast as it is encased in filo pastry.  I have chosen filo because it is low fat - the one I used contains a little rapeseed oil.  I have also used frozen chargrilled vegetables for convenience and these should ideally be defrosted. 

Sweet potato nut roast roulade

Serves 2-3
You will need
1 large sweet potato, diced, boiled and mashed
200g frozen chargrilled vegetables, defrosted
150g breadcrumbs
Egg substitute equivalent to 1 egg
150g mixed nuts (hazelnuts, brazil nuts, cashews, walnuts, pecans), roughly chopped
1 tsp pink salt in 180ml hot water
1 tsp sage
1 tsp thyme
1/2 tsp rosemary
2 sheets filo pastry

Mix together the mashed sweet potato, chargrilled vegetables, egg substitute, herbs, nuts, breadcrumbs and pink salt in hot water.  

Lay 2 sheets of filo pastry out on a chopping board and place the sweet potato mixture in the middle leaving a gap top and bottom. Roll up and press the the edges and ends together. 

Transfer to a baking sheet and bake for 30-40 minutes at 180 degrees. 

Enjoy with a mixed salad or extra vegetables such as parsnips and brussel sprouts.


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