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  • Serves 4-6

  • 1 hour

  • Moderate

Ingredients
  • 150g cashews, lightly toasted
    100g quinoa (or couscous)
    1 red onion, diced, pref 1/2 cm pieces
    1/2 courgette, diced
    1 carrot, diced
    1 leek, finely sliced
    5 chestnut mushrooms, diced
    1 thick slice of brown/seeded bread
    1 cup of silken tofu (or 1 free range egg)
    120g vegan cheese (something salty like feta or blue etc)
    Savoy cabbage, 6 outer leaves, trim thick stalk end
    Oil for frying & greasing
    Salt & white pepper for seasoning
    1 tbsp fresh or 1/2 tsp dried herbs, I used fresh thyme & marjoram

This vegan roast makes a great family or Sunday dinner, and can be made with or without the vegan cheese (although the salty layer makes a flavoursome contrast to the textures and earthy flavours of the filling). Serve with all the usual trimmings of course. Crispy roast potatoes with rosemary, creamy mash (I like to mix it up with spinach, but recently I've taken to making carrot and potato mash since my teen daughter decided she doesn't like cooked carrots anymore), peas (with a little garden mint) and a home made onion gravy. Don't be put off by the savoy wrapping.  I simply removed the thick part of the lower stem, and blanched it in the potato water.  Be generous with the overlapping layers to ensure it holds together. 

METHOD

1. Grease a loaf tin with sunflower oil.  Heat oven to 190 degrees.

2. Add onion, courgette, carrot, leek & mushrooms to pan with a little oil or butter, and cook for 8-10 mins until vegetables are soft.

3. Simmer quinoa for 4-5 mins in vegetable stock (or hot water with a smidge of marmite).

4. Toast cashews in a pan, then bash (or blitz in food processor) into small pieces.  Avoid blitzing into a powder or you will lose the texture.

5. Blitz bread into crumbs.

6. Blanche cabbage leaves in hot water for 2 mins and set aside.

7. Mix the vegetables, nuts, breadcrumbs and tofu (or egg if using).  Add fresh or dried herbs and season to taste with salt and white pepper.

8. Line the loaf tin with the cabbage leaves, using five large leaves to cover bottom and saving one leaf to seal the top.

9. Half fill the loaf tin with mixture, firmly pushing down with back of spoon to ensure shape.

10. Crumble the vegan cheese (if using) over the filling. Then add remaining filling on top, again pushing down to make a firm shape.

11. Fold over edges of cabbage leaves to cover top of roast, and then layer final leaf over top and tuck into sides.

12. Cover loaf tin with foil and place on baking tray.

13. Bake in over for 15 mins, then turn over, foil side down on tray, and continue baking for another 10-15 mins.

14. Remove from oven, turn right way again and remove foil lid.  Turn onto chopping board and remove tin.

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