As a Christmas centrepiece, this roulade is simple to make and packed full of flavour – enjoy as part of a festive feast.

Serves: 4

Preparation time: 30 min

Cook time: 1 hr 50 min

Ingredients

• 6 sheets of vegan filo pastry

• 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)

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. 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.

3. Place in the oven and roast for 40 minutes, turning once. Set aside.

4. 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.

5. Reduce the oven temperature to 170°C/340°F/Gas Mark 3-4.

6. Lightly fry the onion in a small amount of oil until soft. Add the red pepper and fry for a further 5 minutes.

7. Add the garlic and cook for another minute.

8. Stir through the nutmeg or all spice before crumbling the tofu into the pan.

9. Add the soya sauce, syrup, nutritional yeast and stir through thoroughly. Cook for a couple of minutes.

10. Add the spinach and lemon juice, stirring until the spinach starts to wilt.

11. Stir through the ground cashews, taste the mixture and season according to taste. Set the mixture aside.

12. 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.

13. Mash the roasted butternut squash until smooth. Then spread the squash onto the middle of the filo pastry, leaving space around the edges.

14. Spread the tofu mixture on top of the butternut squash (but don’t mix together).

15. 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.

16. Brush the pastry with oil and then place in the oven for 40-45 minutes or until lightly golden.

17. 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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