Lentil, Mushroom, Spinach & Spicy Nut Roulade (Your Perfect Sunday Roast)

Slide2

This is a recipe (originally created for Xmas & Festive times) designed and created for the more ‘purist’ type of vegan palette  - those that don’t like fake meat, for whatever reason.  Delicious, moist, with a wonderful texture, aroma and flavour packed into one impressive dish, it makes the perfect Sunday Roast (and much loved by non-vegans too, see comments below) – here it is, with a hint of spice (omit if you wish).  Enjoy the exotic flavours, and let me know how it goes for you, as and when, folks !

I suggest serving with my “Exotic Xmas Veggies & Trimmings” (http://mouthwateringvegan.com/2012/12/06/exotic-xmas-veggies-trimmings/), and “Golden Cheddar’d Potatoes” (http://mouthwateringvegan.com/2012/11/13/golden-cheddar’d-potatoes/).

INGREDIENTS

4 Tbsp olive oil

6 large mushrooms, chopped into small pieces

1 400g /14 oz (250g /9 oz drained) tin brown lentils, washed and drained

4 cloves garlic, finely chopped

2 cups cooked spinach (approx 2 lbs fresh), roughly chopped

6 to 8 sundried tomato halves

1 tsp hot curry powder

¼ tsp coriander seeds

salt to taste (don’t omit)

the zest of a small lemon or lime

2 to 3 Tbsp tomato paste

¼ tsp onion powder

1/8 cup water

EXTRAS

¾ cup freshly roasted whole hazelnuts, 10 halved walnuts, also roasted – all finely chopped (you can process them in a food processor, but don’t make powder of them, they still need to be in small pieces).1 cup (8 oz) vegan melting cheese – optional (I make my own super melting cheese)

640 g (22½ oz) vegan short crust pastry – I use 1 pack (2 sheets) of Jus-Rol

(http://www.jusrol.co.uk/ProductDetail.aspx?ProductId=7)

a few sprigs of fresh rosemary

vegan milk to brush onto pastry

METHOD

    1. Fry the mushrooms and garlic in a large frying pan, mixing all the time.  Then, after a few minutes of letting them sweat, add the tomato paste, the curry powder, and the onion powder, and mix. A minute later, add the cooked lentils, and stir.
    2. Add the spinach, and the remaining ingredients, except for the ‘Extras’ – those are for later.  Cover, and allow to simmer gently for 20 minutes – the mixture should be thick, rich and very aromatic.  Remove from heat, and allow to cool for 15 minutes or so.
    3. Next, place your thawed pastry sheets on a clean, floured surface, and roll the pastry sheets together in such a way that you create one sheet approximately 10 by 7 inches.
    4. Now spoon thick spinach and lentil mix onto the pastry sheet – if the mixture’s still too hot, you may have to wait a few more minutes for it to cool down further – it should be no more than lukewarm.

    1. Once your mixture is ready on the pastry, flatten and evenly distribute it using the  back of a large spoon (see picture).  Then add the grated vegan cheese, and top with the roasted nuts – leave a few nuts for dusting the sides of the roulade at the end.
    2. Now start slowly rolling the mixture away from you, until you reach the end.  You might feel you need an extra hand, so if anybody is around at home, do not hesitate to give a shout.  No panic, if any bits fall out of the side, just gently finger them back into place.
    3. Wash your hands at this point, dry them thoroughly, and dust the remaining nuts on the open sides of each end.  Brush the roulade with vegan milk, then make horizontal ‘surface-cuts’ at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this.  These will be your markers for each slice once cooked.
    4. Preheat your oven to 400ºF (200ºC). Then line a suitably sized oven-proof dish with grease proof paper from end to end, and then grease it just the same.  Lift the roulade up gently using 2 large metal spatulas (again some help might be useful at this latter stage), although this can still be done single-handed with patience and care – however, ensure your dish is close by.

  1. Then place in the hot oven until it turns golden – around 20 minutes.  When it’s turned golden, it’s ready.  Take out, and assemble any accompanying veggies in another serving dish – but I advise that if you’re having roast potatoes, they should be nice and crunchy. Or you may prefer plain new potatoes – whatever takes your fancy.  See my blog for further ideas. Bon Appétit !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

287 Responses to “Lentil, Mushroom, Spinach & Spicy Nut Roulade (Your Perfect Sunday Roast)”

  1. Kelly Says:

    Amazing Miriam! This looks so delicious. What is your melting cheese recipe?! Would love that if you’re willing to share it.

  2. s. golden Says:

    this looks ridiculously amazing. where do you purchase that brand of short crust?

  3. Diane Says:

    Hi Miriam, I cant wait to make this! I was reading your previous posts. Please include me in your list of people interested in knowing when your book is available. Thank you!

  4. Miriam Says:

    Diane Hi there and welcome here. Please do try this, and let me know how it goes as and when. I will add you to my list and also to my new monthly newsletter which will have info about the book etc Diane. Very best wishes your way and I look forward to your future comments on my blog !

  5. Miriam Says:

    Hi there S Golden. We purchase the short crust pastry from our supermarket – it is a British brand, but we get it here in Europe too, which is great. I don’t know where you are based so I cannot advise you about that. However, if you are unable to get JustRol then you can either google to make a short crust vegan pastry yourself or google for a vegan short crust pastry brand. I hope you do make it and come back to me with your feedback as and when. Best wishes your way !

  6. Miriam Says:

    Kelly Hi there. I hope you make this Xmas Roulade as you will love it ! My vegan cheeses will be out in my forthcoming book published by Random House in June. Also if you wish to join our new monthly newsletter you will receive further info about that and other exclusive recipes. Good vegan homemade cheese is hard to come by. But we may have some info on this subject soon, so hang in there. Meantime if you can get your hands on some commercial brand then for this recipe it’ll do the job Kelly – it will also work without the cheese, in which case, double the quantity of nuts and sprinkle 1 tablespoon of nutritional yeast on top of the nuts before rolling it all up (see recipe). Hope this helps Kelly. Cheers !

  7. Liz Says:

    This is definitely going on my Christmas menu. it looks amazing and I’m sure very tasty.

  8. Michelle Says:

    Sounds yummy although I am really not keen on spinach but I guess I could substitute for chopped curly kale? Is all JustRol vegan or does some have animal product in it? And I suppose I could cut down on the fat content a bit it would probably taste just as good and lower the calorie content by omitting most of the oil. I’d like to be on the posting list please Miriam, thank you! Michelle x

  9. Kari Says:

    Mahalo Miriam…..Christmas dinner menu done — all from MWV………you’re the best!!!

  10. Sandra Says:

    Please add me to your newsletter list and let me know when your book is available. Your recipes always look so amazing.

  11. Simone Says:

    great recipe, trying to find the link to sign up to your newsletter but can’t find it.

  12. Lentil Mushroom Spinach Christmas Roulade Mouthwatering Vegan Recipes | Muskegonvegan's Blog Says:

    [...] http://mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-christmas-roulade/ Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in Vegan and tagged lentils on December 8, 2012 by muskegonvegan. [...]

  13. Douglas Anderson Says:

    Living in the Southern Hemisphere means it is summer. Having lunch at my brother’s house. This sounds delicious but can it be served cold?

  14. Kate Says:

    I’m torn between this and the previous recipe! It looks delicious. ::). Will have to start inventing special occasions for all the food I want to try. ;)

  15. Susan Says:

    Hi Miriam, This looks perfect for Christmas. I have two vegans in the family, the rest not, but wanted to do something for them too rather than ‘bring their own’. Can I make this before the day? Freeze it? I have not made this type of vegan meal before and would appreciate your advice.
    Thanks

  16. norma Says:

    i am definatly making this looks delicious i always share your recipes

  17. Miriam Says:

    Norma Hi there and welcome here. Many thanks for dropping by here and also for sharing my recipes – a great way to expand veganism ! Norma once you have made and tasted this recipe, do come back here with your feedback. Best wishes in the meantime !

  18. Miriam Says:

    Hi there Susan and welcome here. Here is what I advise – make the filling a day beforehand and refrigerate. You could freeze it if you wish, I am not sure if it would retain too much water, but you could try – if you do, be sure to heat it up once it’s thawed so that you can thicken the mixture a little and also mix the filling well – then allow to cool down for 20 minutes or so. Now with the dough whether you have made your own or purchased one, if it’s a frozen one, allow it to thaw in the fridge the day before. But you are to assemble this (which will take you all of half an hour maximum) Christmas morning, as I don’t want things to fall apart. I advise you serve this with my cheddar’d potatoes and the rest of the trimmings – see recipe as I have added the menu there. Prepare the cut up veggies the day before. If you are organized with having all your ingredients to hand, then Christmas morning you will only need to be in your kitchen for an hour (that includes time for clearing up). And then you will present and Christmas masterpiece to all your family ! Enjoy, and be sure to come back and tell me how it all went, as and when. Best wishes your way in the meantime !

  19. Miriam Says:

    Ah Kate, you are in a very privileged position here – what you have to ask yourself is :- do I prefer a fake meat type of roast (delicious I can assure you), or do I prefer this which is different but every bit as delicious as the 1st choice. Consider your family and/or guests – both will impress I can assure you. Tip:- Always taste for salt, it’s a must in vegan cooking. Another thought springs to mind, and that is you can make one for Christmas and the other for New Year. Do let me know how it goes as and when you have made and tasted it/them. Meantime best wishes your way !

  20. Miriam Says:

    Douglas Hi there and welcome here. I suppose it could be served cold, but I would serve it warm, not hot, but warm – reason being the ingredients are simply apt for being heated, even if gently so that their juices work their magic on the palette, you won’t regret it. If so, I am going to recommend that this will be served with a potato salad and a crunchy green salad – then it’ll be perfect for the Southern Hemisphere and all will be delightful. Do come back after the event and let me know how it all went down Douglas – I love to have the feedback. Hope my recommendation helps ! Enjoy and best wishes your way !

  21. Miriam Says:

    Thanks for the Pingback !

  22. Miriam Says:

    Hi there Simone and welcome here. I have just added you to my new newsletter (due out some weeks from now). Do let me know how this goes as and when you have made and tried it. Meantime, best wishes your way !

  23. Miriam Says:

    Hi there Sandra and welcome here. Thanks for that. I have just added you to both my lists for my book as well as my newsletter, so worry not. My new newsletter will be out some weeks from now. Thanks for your interest in my book – it will be out late spring, so I will notify you as and when – it is published by Appetite, a Random House imprint. I do hope you try out my Christmas Roast and come back with your feedback Sandra. Very Best wishes your way in the meantime !

  24. Miriam Says:

    Hi there Kari and thanks for dropping by here with your wonderful words. Are you meaning that you have made this already ? Or that you are geared up for it all ? Either way I am delighted with your enthusiasm. Once it’s all been served up and tasted come back and let me know how it all went ! Best wishes to you !

  25. Miriam Says:

    Michelle Hi there and welcome here. This is a Xmas menu, a Xmas Roast. I strongly recommend not cutting down on the oil for this because it’s what makes it – it’s the oil that contains the juices from the sun dried tomatoes, it carries the curry and the other vegetable concentrated flavours, so allow yourself a small indulgence on Xmas day and try and make it as sympathetic to the recipe as possible. Fat content ? The secret always lies in portion size. Better to have 1 portion that tastes sublime, than 3 that are mediocre but tastes just about ok, but you will not know the difference. Trust me, the recipe’s oil content in this is not what you are going to have on your plate alone, it’s in the whole roast – 1 portion per person would mean less than a teaspoon of the oil per person (really quite modest). Be sure to use olive oil as it does not oxidize easily. Now with regards to the JustRol, their dough is vegan, the only one I am told that is not is the sweet shortcrust pastry – but this one is plain shortcrust and not sweetened. The brand and taste are both sublime !!! You can try the chopped kale if you wish, but double the quantity of chopped mushrooms if so. Enjoy and please do come back with your feedback ! Best wishes your way in the meantime !

  26. Miriam Says:

    Liz Hi there and welcome here. I am glad you will be making this and I very much look forward to your feedback on this as and when you have made and tasted it. Best wishes your way in the meantime and enjoy !!

  27. wendy Says:

    Hi there Miriam: thks so much for this recipe. I am going to try it out on my hubby first and then make it for Christmas dinner for my family, I am sure it will be delicious.

  28. Miriam Says:

    Hi Wendy, great idea. Let me know how it goes as and when – serve with the trimmings suggested for best results if you can. Best wishes your way !

  29. Scott Says:

    This looks amazing and has me drooling all over my keyboard. We burned ourselves out on Tofurky at Thanksgiving, and I was looking for an alternative. Thank you!

  30. Chloe Says:

    OMG! Yum!!! This will be my first vegan xmas – and I will most certainly be making your roast! Can’t wait!!! Do you suppose this recipe could be made in advance and frozen before cooking, then defrosted and baked on xmas day?

  31. Miriam Says:

    Hi there Chloe and welcome here. You can make the filling before hand and refrigerate a day before. If you are purchasing ready made frozen pastry, refrigerate a day before. All you have to do the next morning is assemble it and prepare the trimmings, which I advise to prepare a day before (not to actually cook them) such as to peel and cut the veggies, so that on the morning itself you can spend an hour in your kitchen totally organized – the correct dishes will be on your work-top and all will be on standby for the great bake. Believe me, if you organize things the night before, the day itself will be just fine. I don’t know how it would behave if you froze it totally – it’s the thawing process that could be a little tricky, plus the juices could seep out and make the whole thing a little on the soggy side. Hope this helps. Have you seen the Xmas dessert I have posted ? It’s not only delicious but ever so easy to make. Let me know how it all goes as and when. Meantime best wishes your way !

  32. Miriam Says:

    Hi there Scott and welcome here. I get what you mean by too much of the same thing on occasion such as Thanksgiving. I am delighted that you have spotted this as an alternative for a change. It won’t disappoint you and once you have made and tried it out, let me know what you think. Meantime, best wishes your way !

  33. Jackie Says:

    It looks lovely and I want to try it out but just wanted to double check: is 2lb (900g) spinach really only 2 cups when cooked? Thanks for all your great recipes :)

  34. Miriam Says:

    Jackie Hi there and welcome here. Fair point BUT it’s true it shrivels down to nothing, especially when you drain it somewhat, that said it’s still pretty heavy. I am always astounded at how much spinach I buy, then I wash, clean and cut the bottom stems off, I steam it and then like magic, there is so little left – so yes, give and take the odd ounce the measurements are correct. Hope you make and enjoy this and please do come back with your feedback as and when. In the meantime best wishes your way !

  35. song tann Says:

    That looks fabulous! You have been bookmarked in front. Thanks for all your recipes

  36. Miriam Says:

    You are welcome Song – let me know how it goes here as and when you have tried the recipes. Best wishes your way in the meantime !

  37. Glenda Says:

    I will be trying this at some point in time. I will be making my own pastry for it though. I was also wondering if I could include some of these recipes of yours in recipe book that will be going along with a cooking school that I will be coordinating sometime in the new year. I want to provide a recipe book that has more than just the recipes shown at the cooking school and will be selling it for a nominal fee. All recipes will have credits given where due. Thank you, Glenda

  38. Miriam Says:

    Glenda, I have sent you a personal email in answer to your enquiry. Best Wishes.

  39. Anne Says:

    Hi Miriam, How do I get your new newsletter?? I would love to subscribe!!

  40. Cindy Nielsen Says:

    DEAR dear Miriam, you have once again made me look like a PRO!! I tried the Christmas/Yule Roulade, and it was absolutely amazing! In fact, it was voted to be the star dish for our Holiday meal! I used a lemon curry powder and walnuts (couldn’t find the hazelnuts!) Here in the States we don’t get the brand of pie crust you suggested so I found another one that seemed to work just fine, although it didn’t puff up as much as the crust you used in the picture. (I also will be experimenting with vegan pie crusts using my grandmother’s recipe….) So, your roulade presents much better than mine did, but once I do it again and dress it properly, I KNOW it will taste fantastic. Thanks again, Miriam! You are simply the BEST!! xxoo
    Cindy

  41. Cindy Nielsen Says:

    Also, I would LOVE to get your newsletter!! How do I go about doing that?

  42. Darlene Burtch Says:

    I would like to receive your newsletter, and get your cookbook when it comes out!

  43. Miriam Says:

    Dear Darlene, you have been added to my new Newsletter list and also to my book list, I will inform you about all the details as and when. The book is due out in the late spring and the newsletter will be out some weeks from now. Many thanks for your interest and best wishes your way. P.S. I look forward to your future comments on my blog.

  44. Miriam Says:

    Hi there Cindy, thanks for your interest – I have added you to my newsletter list – it will be some weeks from now before it’s out, so bear with me. Best wishes your way dear. :)

  45. Miriam Says:

    Cindy Hi there, What a wonderful comment ! Thanks so much for your feedback on my roulade – I think the key will be good pie crust, the rest is excellent in itself, so once you get that sorted all will be perfect. You can make this with puff pastry Cindy, it will taste every bit as good as mine – I will await your 2nd feedback and I know it’ll be just fine. Try and get your hands on some hazelnuts though, it’s a magical ingredient in this Cindy ! Best wishes your way and I look forward to your future comments on my blog (have added you to my new monthly newsletter too !).

  46. Miriam Says:

    Anne Hi there, I have just added you to our new monthly newsletter. It won’t be out for a few weeks, but you will receive it on the e-mail address you have submitted. Best wishes and I look forward to your comments and feedback on my recipes !

  47. Lynette Says:

    Thanks Miriam – this looks great and I aim to try it this week. One question: could I omit the sundried tomatoes and/or replace them with fresh – maybe crushed & sautéed – instead? (Mainly asking because I’d like to try it tonight and don’t have any on hand, but I’m actually not a big fan of them anyway.)

    And a comment regarding #8 (“line a suitably sized oven-proof dish with grease proof paper from end to end, and then grease it just the same; lift the roulade up gently using 2 large metal spatulas…”) – would it not be easier to just prepare the whole roulade on a large sheet of greased paper and then just lift the whole sheet into the pan, trimming off any excess paper as necessary? (I prepare big batches of veg burritos to freeze this way.)

  48. Lynette Says:

    Oh, I also forgot to ask – if I make my own pastry, can I use whole wheat or hemp flour instead of white? (I’ve never made pastry before.)

  49. Miriam Says:

    Lynette Hi there and welcome here. Thanks for dropping by here with your comment. I am going to have to say it as it is, and that is that the sun dried tomato is one of the most important ingredients in this roulade and marries wonderfully with the spinach. Now, if you don’t have any at home, by all means use fresh, it won’t be the same with the fresh, it will be pleasant, but it won’t be the same. Many people don’t fancy sun dried tomatoes, but i can assure you that in this recipe you will not taste it in isolation at any point. So if you are going to make it today, that’s fine, but the real thing for next time will have to include them – they give off the magic that this roulade imparts and I don’t wish for you to miss out on that – tomatoes alone will be bland, as spinach itself isn’t exactly the height of flavour – in other words it’s the combination of ingredients that make this roulade so magical. Enjoy just the same, add more spice and let me know how it all goes. Best wishes your way !

  50. Bec Says:

    Looks amazing, going to give it a whirl, thanks so much :)

  51. rita theart coetzee Says:

    i am having my mother-in-law over for Christmas and I cant wait to try this one. She is vegan but the rest of my household not yet.

  52. Maggie Hincks Says:

    Will definitely be giving this a try this Christmas! I am gluten intolerant so usually have to make my own goodies. (Can’t use fake meat.) I am also in the Southern Hemisphere, and my question is: Can I make this the day before and simply heat it up in the oven on the day? I would be serving it with salads.

  53. Miriam Says:

    Maggie Hi there and welcome here. Thanks for dropping by here with your comment. Here is what I suggest with the roast :- Make the filing beforehand and freeze.

    Buy or make your own gluten free pastry and place it in the fridge overnight in readiness for assembling the roulade.

    Xmas morning, all you have to do is assemble it – that would take around 20 minutes, follow the recipe from that point onwards.

    Things like potatoes, carrots, parsnips etc can all be peeled, cut and immersed in water in a bowl placed in the fridge in readiness for roasting the next morning.

    In that way you are well organized and prepared. My fear is that the entire roulade may defrost in such a way that the stuffing will release too many juices that in turn may affect the pastry when roasted, so that it may be too soggy in certain parts. Prevention is better than cure.

    Good luck and let me know how it goes on my blog as and when you have made and tasted it. Best Wishes for the Festive Season.

    P.S. Have you seen the Xmas Dessert on my homepage ? It’s gluten free and will taste great with a scoop of ice cream given where you are ! Just a though !

  54. Miriam Says:

    Rita Hi there and welcome here. I am delighted that you are going to be making this Roulade – it won’t let you down. Do please let me have the feedback on my blog as and when. Meantime, enjoy the Festive Season !

  55. Miriam Says:

    Hi there Bec, thanks for dropping by here. I am glad you will be making this and please, do drop by here with your feedback as and when. Best Wishes for the Festive Season !

  56. Jenni Schaffer Says:

    Hi Miriam, came to your site after a friend put one of your recipes on Facebook — I am loving what I see here! Please put me on your newsletter list and your book list as well. THANK YOU SO MUCH!

  57. MAry Says:

    Hi Miriam, these look SO yummy!
    We are having a little barn Christmas party and I was wondering if I could make little pastry poppers with this filling? I am NOT a chef, and follow recipes VERY closely Lol Thank you!

  58. Miriam Says:

    Mary Hi there and welcome here. I don’t see why you couldn’t – great idea ! Let me know how it goes and best wishes your way in the meantime !

  59. Miriam Says:

    Jenni Hi there and welcome here. I am delighted that you have found my site and hope you enjoy my many recipes – I shall look forward to your future comments on my blog and in the meantime thanks for your interest in my book and new monthly newsletter, I have just added you to both of them. Best Wishes your way in the meantime !

  60. Jane Susanna Ennis Says:

    This sounds – and looks – absolutely wonderful! Is it OK if I put it on my blog also – with acknowledgements, obviously? I won’t put it on if you’d rather I didn’t it, but would like to publicise this wonderful recipe!

  61. Miriam Says:

    Yes, a link back to my blog and acknowledgements are fine Jane. Hope you make and enjoy this. Best wishes and please send me the link when you’re done for the Pingback acknowledgement. Best Wishes your way !

  62. carol Kuntzman Says:

    Your Roulade looks wonderful…I think I can’t find hazelnuts here in the midwest U.S.A. as well as the jusrol but we do have a Crescent roll sheet that is in our refrigerator section and it can be rolled out and used like a puff pastry. Can you suggest anything as a substitute for hazelnuts? Dry fried/roasted in fry pan cashews for instance? Raw cashews that are dry fried in a small fry pan until they form small brown spots on the bottom do take on a much more intense pleasant nutty flavor than plain raw cashews. Please include me on your list and I will look forward to your new book also. One can never have too many great ideas for vegan cooking.

  63. Miriam Says:

    Hi Carol and welcome here. I am going to suggest that you use pecan nuts for this, as once roasted they are quite special in their particular flavour, that will go down very well with this, so if you can get hold of pecans, then you’re going to have a fabulous roast. I have included you for both my lists, that is my new monthly newsletter (due out some weeks from now), and my book due out late coming Spring. Best Wishes your way in the meantime !

  64. Sharon Says:

    Will definately be giving this a try! as I am unable to get hold of quorn or Linda McCartney ‘mince’ in this country (Portugal)this recipe looks like a great alternative for my Christmas dinner! Many thanks x

  65. Heather Says:

    Hi Miriam,

    This looks great, I’d love to try it for Christmas this year. I was wondering if you had a suggestion for substituting the mushrooms, as my sister really doesn’t like then and I want to keep everyone happy! Would some sort of root veg or squash work well in there?

    Thanks!

  66. Miriam Says:

    Heather Hi there and welcome here. Instead of the mushrooms add some vegan crumble, such as the one here on the link – Gardein make a crumble, so you can use that if you are based in the States or Canada. http://www.gardein.com/food_service_detail.php?f=58 If you are based in England or Europe then you can use the Linda McCartney Mince http://www.lindamccartneyfoods.co.uk/ourfood/vegemince/ – the reason I mention veggie mince/crumble is because although a few other veggies may do the job, it’s not going to contrast as well without the mushrooms – so the closest we can get to that is with crumble – oh and you won’t have any chopping of mushrooms to do. Hope this helps and let me know how it goes as and when you have made it. Best wishes your way in the meantime.

  67. Miriam Says:

    Hi Sharon and I think you have chosen wisely. As you will have seen I created 2 roasts, both as good as each other. I had to bear in mind that some countries don’t have easy access to mince and other ingredients, others don’t much like meat substitutes and others simply prefer veggies as opposed to fake ‘meat’. At the same time there are people that dance with joy at the thought of an alternative, particularly at the thought of impressing non-vegan friends and family, and for those reasons my 2 roasts where ‘born’. Do come back and let me know how it goes and enjoy ! Best wishes for the Festive Season !

  68. Anthony Says:

    This looks great!! Just out of interest what are the spherical things next to the roulade?.also please add me to your mailing list as I am very interested in your forthcoming book and vegan cheese recipe!!
    Merry Christmas

  69. Miriam Says:

    Anthony Hi there and welcome here. I have just added you to my new monthly newsletter list – it will be some weeks from now before it’s out (as the response has been overwhelming) – meantime the things next to the Roulade are new potatoes that I roasted, but I suggest the ‘Cheddar’d’ ones for serving with this. Thanks for you interest in my book, it is out late spring and is published by a new Random House imprint called ‘Appetite’ – I shall let you know more soon as I have more details. Best Wishes your way in the meantime !

  70. sheree Says:

    Miriam, a very big thank you for a wonderful recipe that delivers exactly what is promised. The flavours are wonderful and it really was so simple so make. Ever the perfectionist, i did a trial run of the recipe tonight to ensure it would be suitable for Christmas lunch…it really did exceed my expectations. It will be the centre piece at Christmas lunch. Thank you so much for your generosity in sharing your recipes. Would appreciate it if you would please add me to your monthly newsletter….

  71. Miriam Says:

    Sheree Hi there and welcome here. I am so delighted that you have made this – good idea to try it out ! You know what to expect on Xmas Day’s table. Perhaps you will use some of my trimming to finish it off – here is a link to them http://mouthwateringvegan.com/2012/12/06/exotic-xmas-veggies-trimmings/ it’s the sweetness in the fruit that just lifts the Roast to another level – just an idea. I have added you to our new monthly newsletter that should be out a few weeks from now, so please bear with me as the response has been overwhelming. It is my pleasure to be delivering my creations, particularly when they bring joy to others, help in eradicating animal cruelty (I know we are far from achieving that presently, but it’s good to be participating in doing so), in helping support people’s health, bring joy on the table, showing non-vegan friends and family we are not suffering on our diet, quite the opposite, and that indeed one is able to sustain joy at the table all year round with fabulous tasting food and fun with it ! Best Wishes for the festive season, and let me know what your guests think once they too have tasted this delight (if you are having people over). Thanks.

  72. Shelia Says:

    Hi Miriam, this looks just yummy! I can’t wait to try it for Church dinner this Sunday and I’m gathering all the ingredients today. 1 question, please. Where can I find your instructions to make your cheese? I’m trying to be no-soy as much as possible, so the store-bought cheeses are out of the question. Do you have any other suggestions?

  73. Miriam Says:

    Hi Shelia and welcome here. Sounds great for your Sunday dinner – do let me know how it goes. With regards to my cheese – well I have specialized in making the basic cheeses we would love to have in our homes, such as melting cheese for pizza, lasagna and toast etc, sliced cheese for sandwiches and salads as well as a few others that have dynamic and great taste. Some of these will be published in my upcoming book next spring and you will love them (together with my 150 recipes). Also if you join my free monthly new Newsletters I will give you more info regarding cheese and what I have to offer. We all know that for many (that includes myself and family) cheese is a vital and often missed ingredient in vegan cuisine and that is why I have dedicated endless time experimenting and creating great vegan cheese. If you wish to be added to my list, just say the word. Best wishes your way in the meantime !

  74. Sharon Says:

    I had an early practise run yesterday! It was delicious! I think I must have mice in my kitchen though as last night when I went to bed there was half the roast left, and this morning only a very small slice? Curious? x

  75. Miriam Says:

    Hi there Sharon and welcome here. I am delighted that you have given this a run yesterday – how wonderful, and yet also mysterious how it has been ‘eaten’ by your mystery guests in the night ! Glad it was enjoyed all the same ! Do let me know if you wish to be added to our new monthly newsletter and hope your guests enjoy it over Xmas – pop back with your feedback as and when. Cheers to you in the meantime !

  76. Phil :) Says:

    Wow Wow Wow Unbelievable!

    It is very likely Miriam that I will be making this for Christmas. It looks and sounds out of this world and I could swear my computer screen has smell speakers because I sense it.

    Thank you for giving your time to inspire so many folk with your out of this world food.

    Cosmic :)

  77. Phil :) Says:

    ….and please add me to your newsletter

    Thank you!

  78. Miriam Says:

    Hi there Phil and thanks for your wonderful comment. I am delighted you are making this over Christmas ! Do come back with your feedback as and when ! Very Best to you and Enjoy the Festivities ahead ! :)

  79. Miriam Says:

    Phil – done ! :)

  80. Susan Says:

    Looks delish!! I will probably sub coconut oil for the olive oil, though :-) Please add me to your mailing list.

  81. Siann Yeats Says:

    I have just made this and it is beautiful! Thank you so much for sharing this recipe, it will definitely be gracing our xmas table :) <3

  82. Miriam Says:

    Siann Hi there and am totally delighted that you have made this and that indeed it will be the centre of your wonderful Xmas table ! If you have guests, do drop by with their feedback too – and can I ask you (only if it’s convenient) to perhaps take a pic of it as will be posting some up in the New Year and would love to have a collage from people’s tables. Thanks and best wishes in the meantime.

  83. Miriam Says:

    Susan Hi there, that’s fine to sub the oil, no worries. You have been added to our mailing newsletter list.

  84. joanne Says:

    can this recipe be made the day before and reheated? It looks delicious. thanks.

  85. Miriam Says:

    Joanne Hi there and welcome here. I suggest make the filling the night before. Have the pastry dough (if using frozen) thaw in your fridge overnight, then assemble in the morning. I fear that if all of it is assembled overnight, the juices of the sauce/filling will seep into the dough and cause it to be a little soggy – so to play it safe, for the sake of a short time to assemble, I suggest assemble in the morning. Have your veggies/trimmings all washed, cut and soaked the night before. That way in the morning there is no rush or panic and all will go well. I prepare all my ingredients (including the oven proof dishes etc) the night before, then an hour or so in the kitchen in the morning of Christmas and all is well. Let me know how it goes as and when. And do take a pic or two of the roast – we can post them up in a collage at some point after Xmas. Cheers !

  86. Kim Brown Says:

    I made this dish and added leeks. It was fabulous…I also substituted almonds and pecans for the nuts…next time I plan to add some eggplant…this recipe is so delicious

  87. Kelly Says:

    Hi there – we made this tonight and it was lovely! Think the pastry was a little thick so we might try and make that thinner next time but really lovely recipe! :)

  88. Miriam Says:

    Kelly Hi there and thanks so much for getting back to me with your wonderful feedback. Great that you enjoyed it and of course yes, by all means either thin the pastry out a little more so that it can roll on thinner when you roll it into your roulade, that should work ! Best wishes to you !

  89. Miriam Says:

    Hi there Kim and thanks for your feedback, sounds like it really worked well. Any nuts of preference can be added, and glad you enjoyed it with eggplant and leeks instead of spinach (I could have suggested it, but cannot recall). Best wishes your way !

  90. Trina Says:

    Thanks a lot, have shared on our Facebook page. We always need more Xmas recipes :)

  91. Carla from NZ Says:

    Just want to say a massive THANKYOU Miriam for all your amazing recipes – I cant decide between the Lentil Mushroom Roulade or the Sausage Roast for my xmas day feast!! I just love your inivative incredibly delicious recipes – a joy to read and make – many thanks and have a wonderful xmas yourself – ;-) x

  92. Miriam Says:

    Carla Hi – I have made both and both are just as good in terms of taste, both very different. I created the sausage one with non-vegans in mind that may be invited to vegan family members, or vegans whose husbands or kids are not yet vegan, and of course to vegans themselves who fancy the idea of a ‘meaty’ roast without the cruelty – whatever the case this is ideal and surpasses itself. The lentil, mushroom etc, is very much a gourmet type of roast, unusual, unique and most delectable, designed for all vegans, vegetarians and omnivores that actually love to taste non-meat dishes and this is also a wonderful centre piece and can also be made with puff pastry if one prefers the texture. So, I still haven’t solved your dilemma, but just wanted to help steer you in one direction rather than the other according to what your requirements are on the day. The alternative to that would be to make one for Xmas lunch and the other for New Year’s Eve. Best Wishes your way ! P.S. Have you been added to our new monthly newsletter due out some weeks from now ? If not let me know and I can add you if you wish.

  93. Miriam Says:

    Trina Hi there and welcome here. You may share any recipes on your FB page. I have quite a range for this season as you will have seen. Very best wishes your way ! :)

  94. Anita Says:

    Look delicious! I’m happy I’ve found your recipe and have been translated it into Dutch. I’m not sure about the kind of pastry I will use (read: is able to get here). I presume I put the sprigs of rosemary into the surface cuts before putting the roulade into the oven? Thanks for your inspiration and recipe!

  95. Shishi Says:

    Dear Miriam,
    I made a small version of your Lentil Mushroom Spinach Roulade this morning (just an hour ago) I have to tell you I am over the mooon with it! Definitely making for Xmas day!
    I knew as soon as I saw your pics I was going to make it! The only part I’m not 100% sure was the joining of the 2 pastry sheets – do you mean in length or double thickness?
    Anyway I did everything, chopped the roasted nuts with the ‘slap & chop’, I roasted & chopped extra nuts & stored, so all prepared for the BIG ONE!
    I followed every instruction for rolling A1 ! :) even added the sprigs of Rosemary.
    My only addition to the mix was a spoonful of nutritional yeast flakes (I add to everything lol)oh & a dash of white pepper.
    - thought I might add a few roast Chestnuts too if I can find.
    Thank you Thank you!! This is going to be a family favourite. I have txted the pics to my daughters, they cannot wait to try it!
    Thank you. Merry Xmas! :)

  96. Miriam Says:

    Shishi Hi there and welcome here. Thanks for dropping by with your wonderful comment. I am glad you have chosen this recipe for your Xmas table this year. Shishi regarding the joining of the dough, since it is a roulade the extra dough is to be added to the length of it so that it can extend easier due to the length to make up the roulade. Let me know how it goes after your family have sampled it on the day and by all means take a pic to send us. If you wish to be added to our new monthly newsletter just say the word. Meantime best wishes your way !

  97. Shishi Says:

    Thank you Miriam & Yes please add me to your monthly newsletter!
    p.s. This beautiful Roulade is delicious when cold too :)
    the combination of flavours & textures is gorgeous!

  98. Miriam Says:

    Anita dear, Hi there and welcome here. How wonderful that you have been translating my recipes into Dutch, how kind of you ! There are many vegan pastries you can make, just google and you’re there and easy to make too, even if the recipe is not vegan, you can make it vegan by using vegan/non-dairy margarine and it will work. Meantime, the rosemary goes on the top before going in the oven, in that way it will sweat out it’s magical oils. Enjoy and let me know how it goes. Best Wishes your way !

  99. Kylie Says:

    I’m going to do a trial run on saturday…Can’t wait

  100. Miriam Says:

    Glad to hear as much Kylie. Others have tried it and loved it ! Enjoy and let me know how it goes as and when ! Cheers.

  101. Michelle Says:

    Looks amazing! Maybe making this for christmas :D
    Could you add me to your newsletter, because I absolutely love all your recipes :)
    xo

  102. Miriam Says:

    Michelle Hi there – I have just added you to our new monthly newsletter. Don’t hesitate to make this, as I am certain it will not disappoint ! Best wishes your way in the meantime and I look forward to your future comments on my blog !

  103. Bev Says:

    Hi Miriam,
    This recipe looks amazing! And so many comments…wow. I have to say that every recipe of yours that I have tried has been a winner (your fabulous choc cheesecake has become legendary in my circle of friends, replacing a recipe I had been using for well over 15 years!).
    I am going to make this for Christmas dinner. I will be making a gluten free pastry, do you think I should put in a bit of baking powder to get the pastry to puff up? I haven’t found a totally great pastry recipe since I had to give up gluten.
    Looking at the previous comments, I will assemble Xmas morning instead of the night before as I was planning.
    Thank you for your recipes. I have been vegan for 22 years but you have given me a lot of fresh ideas. Please add me to your mailing list as I want your book badly!

  104. Donna Says:

    My sister-in-law encouraged me to try a plant base diet when meat was not agreeing with me. That was about a year ago, and this is my first holiday season of not eating any meat or fish. It is very hard. I can get away from the meat, but it is the dairy (which I’m allergic to) that is the killer. Butter/oils also upset me system alot. I love your recipes and will be making this delight Christmas.

  105. Miriam Says:

    Donna Hi there and welcome here. There are many people like yourself that have had to do away altogether with meat and dairy – the flip side being your health and longevity will probably reward you in return. The important thing on a vegan diet is that you find alternatives, to cheese, dairy etc. Once that is established (and this is done for you on my site), then you can begin to have some fun and enjoy the eating experience. I don’t know where you live in the world – if you are in the States or Canada you have Daiya cheese in both places. If you are in the UK you have brands such as Sheese, Redwoods, Vegusto etc. If you are fussy and loved your cheeses and would love to make your own, then you can make mine – from my upcoming book. You can keep your oil intake to a minimum use the best, ie, a good quality extra virgin olive oil and/or extra virgin coconut oil. Best to you and let me know how it all goes as and when Donna !

  106. Miriam Says:

    Bev Hi there and welcome here. Many thanks for your wonderful words and so glad and your friends are enjoying some of my recipes, namely the choc cheesecake ! I am delighted you are making this savoury Roulade for Xmas this year and with regards to a gluten free pastry, I have come across this recipe (although not vegan, you can make it vegan by substituting the margarine/butter for a vegan version margarine, making sure it’s very chilled prior to rolling, probably pays you to take pieces out with a spoon and put them in cling film and freeze for 30 minutes in order to achieve as much of the benefits as possible with the finished product – a good gluten free shortcrust pastry). It won’t be exactly like a puff pastry, but if the texture is a good one, then it’s worth it. I have however found this for you http://noglutenrequired.blogspot.com/2009/05/homemade-gluten-free-puff-pastry-take-1.html – hope this helps and come back with your feedback after you have made and tasted this roulade. Finally here is my latest Xmas GLUTEN FREE dessert for you, VERY EASY TO MAKE, as a treat ! :) http://mouthwateringvegan.com/2012/12/08/christmas-black-forest-chocolate-crumble/ Best Wishes your way ! P.S. I shall add you to my book list right now. Shall I also add you to our new monthly newsletter ? If so I shall add you to both.

  107. Jan Says:

    I want to print this out….it will be 48 pages long!

  108. Bev Says:

    Thanks for that, I will check out the recipes for pastry! Please add me to your monthly newsletter list.

  109. wendy Says:

    Miriam I made the Roulade the other day and my husband and I just adored it! There was some over and so I put it in the freezer, fetched it out and re heated it and it was just as good the second time around.

    Thks so much!

  110. Miriam Says:

    Wendy Hi there and thanks for coming back with your feedback on this – great to know it froze well after cooking it ! That’s super news ! So glad you and your husband adored it ! Cheers to you !

  111. Miriam Says:

    Bev – done.

  112. Miriam Says:

    Jan Hi there. If you copy and paste the recipe, although it may not look great, it will only be a handful of pages if that. Just copy the text, and drag the pic onto your desktop to drag to your document if you wish to ‘see’ it. Hope this helps. Let me know if you wish to be added to our new monthly newsletter. Best to you !

  113. Karen Says:

    Hi Miriam, this looks like the perfect addition to our vegan Christmas lunch this year! My only concern is regarding the pastry. I’m wondering if I used puff pastry how it would go? I don’t want to make the pastry and don’t know of any vegan short crust pastry I can buy, but puff is easy to find. Thanks so much for your wonderfully inspiring cruelty free recipes :-) xxx

  114. Miriam Says:

    Karen Hi there and thanks for dropping by here with your comment. I think I may have mentioned somewhere in this recipe that this would do well with puff pastry too, so go ahead and make it with it and enjoy – come back with your feedback as and when and many thanks for your kind words too. Best wishes your way in the meantime !

  115. Sheryl Says:

    I made this last night for our vegan potluck and people loved it. I used tender flake brand puff pastry (2 squares) and Daiya brand cheez shreds. It was amazing. The only thing was on carving the pastry flaked (of course) and it got a bit messy, I had let it sit chilled before cooking and think the liquid seeping into the bottom crust made it hard to slice through when cooked. Will make it again for xmas dinner, next time I will perhaps use a serrated knife, make my slice markings deeper, and/ or cook right after rolling up. It didn’t look bad, just not quite as pretty as in the photo. And it tasted great ! Thank you for sharing this recipe.

  116. Jodi Says:

    Hi this recipe looks delicious. I’m writing down the ingredients now to go shopping. I am a vegan but not a very good cook. Somehow these recipes seem more do-able. I already tried the cheesy pasta and cauliflower one and it came out fine. Thanks. Jodi

  117. Miriam Says:

    Good for you Jodi – do come back when you have made, served and tasted it and let me know what you think (as and when). Best wishes your way in the meantime !

  118. Miriam Says:

    Sounds like a resounding success Sheryl ! I am sure it tasted fantastic with the puff pastry. I think you’ve got it right for the texture for next time, puff pastry does this, but it tastes great. Yes, a serrated knife will do the trick 2nd time round. Very best wishes your way and come back again with your feedback as and when ! Cheers.

  119. Heather Says:

    Hi Miriam,

    Thanks for suggesting using the mince rather than mushroom, I now have all the ingredients ready to make on Christmas eve but have another question. This may be a bit of a silly question, but having never made a roulade I don’t want to make a fundamental mistake! I assume that when you join the two sheets of pastry together (I’m using jusrol) you do so along the long edge.
    Then which direction do you roll the roulade when the filling is in place? Along down the length of it, which would make it end up about 7″ long according to your estimate, or across it widthwise so it’s 10″ long, if you know what I mean!

    Thanks,
    Heather

  120. Miriam Says:

    Heather Hi there and welcome here. OK so your answer to your 1st question is Yes you add the pastry to the length as it were. When you have then filled it you roll it away from you. Enjoy and come back with your comments as and when. Best wishes your way in the meantime !

  121. Meredith Says:

    Christmas is finally at my house this year and as the only vegetarian in my large family, I am excited to make and eat Christmas dinner -not just a few select sides! I am going to make this recipe for dinner, although my Midwestern Mom is insisting on also making a roast. I hope this dish beats the roast!

  122. Amie Says:

    I made your Spinach Mushroom Roulade! It was so easy to make. I added some various types of squash, onions and plenty of garlic…They love onions and garlic here. Rolled it up and cooked it a little longer to get it a little more brown on top. It wasnt quite as pretty as yours when I cut it open, but it was delicious and it was gone in an hour. Everyone loved it. With a name like Roulade… I thought it was going to be a complicated french dish, but It was so fast to make… I think I will make it often and maybe make my own whole wheat, flax seed dough. Thanks so much!

  123. Cathy Says:

    Hi! Thank you for sharing your recipes! This looks absolutely delicious (as do the veg accompaniments) How many people do you reckon this would feed as a main course? I think I’ll try it with puff pastry as my husband prefers that to short-crust, but can’t wait for Christmas day – will have a trial run tomorrow!
    BTW I’d be delighted to be added to your mailing list.
    Cathy
    PS I was going to ask the same question as Heather about which way to roll it!

  124. Elizabeth Armstrong Kolodziejski Says:

    This looks amazing, would love to read any reviews once its made!

  125. Miriam Says:

    Elizabeth Hi there and welcome here. I think quite a few people have made and enjoyed this since some wanted to sample it before it’s made into the main course of the Xmas table, and the feedback so far has been great ! Hope you make and enjoy it too. Best wishes your way in the meantime.

  126. Miriam Says:

    Hi there Cathy and welcome here. Depending on portion size, appetite, whether you have a starter, how many accompaniments you are going to have, I would say approximately 4 people, because they will want a second piece. This also depends on size of cuts you are going to make. Now a little tiny warning, if you are going to make this with puff pastry, do, but be warned that it won’t cut as wonderfully as you can see the picture one as you know puff pastry tends to flake and is more vulnerable. That said, it will taste awesome with it. Let me know how your trial run goes and enjoy. By the way, you roll it away from you. Enjoy and I look forward to your feedback ! P.S. Have just added you to our new monthly newsletter, it will be a few weeks before you hear from us as the response has been pretty overwhelming :)

  127. Miriam Says:

    That’s wonderful positive feedback there Amie, so glad it was enjoyed and all devoured within the hour, must have made you feel great too. I agree that the name/title of the recipe could make one think it’s complicated, whereas it really is not. Best wishes your way and hope you enjoy many more of my recipes. Cheers to you !

  128. Miriam Says:

    Meredith Hi there and welcome here. Your passion and enthusiasm has really come through in your comment. Trick is going to be to get hold of great pastry for this – then follow the recipe to the ‘T’ and you will have an amazing roast. Prepare all the trimmings that I suggest (as they cleverly and wonderfully compliment this dish) and make the cheddar’d potatoes and you’re onto a winner. You will be presenting the best, the aromas will be beautiful and you may overwhelm a few palates at the table – whatever the outcome, come back and let me know. Best wishes to you and enjoy the event. Tip :- Make sure to prepare your veggies ie cutting them up and soak them in water the night before. Prepare your filling of this roast the day before, have your pastry thawing in the fridge the night before and have your utensils, pots and pans all ready the night before, in that way you will have assembled all in just over an hour ! Cheers !

  129. Catherine Moore Says:

    Hi Miriam, another recipe I am aiming to do for my christmas dinner. I haven’t found a vegan cheese I like, and you say it is optional .. will it make a huge difference if I don’t include it? Or can you advise me how you make your own?

    ps you replied to another of my messages about juicing (I have stage 4 cancer), I juice regularly, but probably not the variety I should. Do you know any good juicing recipe sites? Thanks for all your help in keeping my diet varied and healthy! Oh and Happy Christmas :)

  130. Miriam Says:

    Catherine Hi there, yes I recall responding to your comment. First things first, don’t bother with the cheese in this recipe, it’s really fine without it. Now, next thing is if it’s ok with you I would love to add you to my new monthly newsletter with information that will help you. Now also please consider for a few dollars in investing in a book by Kris Carr a cancer survivor whose cancer was no joke and read her book entitled ‘Crazy Sexy Diet’ (at 1st I was about weary about the title of the book, but that disappeared after I read it). There is a host of information out there that can help you – one of the major keys is keeping your body in an alkalized state – lemon, bicarbonate of soda, I came across this link that might be useful http://www.healingcancernaturally.com/sodium-bicarbonate-treatment.html and there are other links if you google socium bicarbonate for the treatment of cancer. I have also given you another page of ours Vegan Rejuvenation with a lot of info https://www.facebook.com/pages/Vegan-Rejuvenation-Grow-Young/221407704561965?ref=ts&fref=ts and finally here is another link to a wealth of information https://www.facebook.com/pages/Rawforbeauty/222272341214778?fref=pb Meantime regarding juicing start off with the juices on my blog such as this one http://mouthwateringvegan.com/2011/02/28/youth-in-a-glass/ Let me know how it all goes, and remember if you want to join my newsletter it’s only once a month, just say the word. Best to you as always ! :)

  131. Chantal Says:

    Miriam, you are feeding us for Christmas. This is an amazing recipe and I’m about to print it and go get the recipes. It is absolutely gorgeous. Saw it on Facebook and yep, mouth is watering. I often bookmark your recipes. But this one…its a standout. I’m a teacher and have some vegetarian kids in my class and their parents asked me what to feed their kids on Christmas and I gave them your recipe. Thanks so much for sharing this. You are incredible.

  132. Charlotte Says:

    This sounds wonderful and I will be making it. My only suggestion is a technical one. Could you please offer a “printer friendly” version, with no pics? I am writing the recipe and instructions, longhand. Thanks so much!

  133. Catherine M Says:

    Hi Miriam, i already gave you my details on Facebook for your Newsletter and have been waiting eagerly, so yes please add me to your list for that. I tell everyone how wonderful your blog is and how it has turned my life around .. Really it has. I have lost all the fat i had yet i eat better than i ever ate, enjoy my food and the preparation of it more than i ever have. I have just bought Crazy Sexy Kitchen, and will order Crazy Sexy Diet. I really love the welfare and health points of being vegan and dont miss all the bad things i used to think i could do without. Oh and i have walked out of 12 week chemo and recovered in just a few weeks. Cant thank you enough, Making lots of the deserts and dips for christmas with my family, have also just bought the book River Garden Veg, many of the recipes in that are easiky adaptable to vegan or are vegan to start with.

  134. Miriam Says:

    You seem to be on the right path, stay there. Hope the links I have sent you will be of some use Catherine. Yes, you have been added to the newsletter and it will be some weeks from now before it’s out as the response was overwhelming. Look forward to your comments on my blog as well as your progressing into your wellness journey. (Hope you joined Vegan Rejuvenation too if you are on FB). Cheers & Best Wishes for the festivities ahead to you and your loved ones too.

  135. Miriam Says:

    Hi there Charlotte. Sorry I don’t have this facility, but if you copy and paste the text of any of my recipes onto a new document it would prevent you from having to literally have to write it down. Best and if you wish to be added to our newsletter due out some weeks from now, let me know and I will add you. Cheers.

  136. Miriam Says:

    Hi there Chantal, that’s very good to know, and I hope they and yourself enjoy this Roulade, it’s child friendly, so well picked from your part and kudos to you for sharing. Come back with your feedback as and when. Best wishes your way in the meantime !

  137. Kristy Says:

    This looks great! Can’t wait to make it for dinner Tuesday. One question, I can not find the pastry. Do you have any ideas for a sub?

  138. Lukas Says:

    I got all ingredients and I’m be preparing it for Xmas

    Best WIshes from Poland

  139. Jean Says:

    WOW! This looks AMAZING! I am so happy to have found this site – I am in southern West Virginia, USA – we are very rural, and it is a challenge finding some things (like raw cashews for “cheese”) – but I’m tired of eating the basics and am looking for some creative inspiration. I will make some form of this dish for Christmas day. I’ll let you know how it goes!!

  140. Miriam Says:

    Jean Hi there and welcome here. I am happy you have found my site too !. Don’t worry about the ‘cheese’ in this recipe, you can omit it, and it will be fine no worries. I do hope you make and enjoy this and come back with your feedback. Best Wishes your way in the meantime !

  141. Miriam Says:

    Lukas Hi there and welcome here. I shall await your feedback on this once you have made and tasted this post Xmas – Best wishes your way in the meantime !

  142. Miriam Says:

    Kristy dear thanks for dropping by here with your comment, but I do not know where you are based in order that I advise you where or what to purchase, so please google to see what you can find. Cheers !

  143. Rosemary Says:

    This looks great. I have everything ready to make it on Christmas day! My only query is how to roll the pastry, do I roll it from short end to short end cinnamon roll style, or from long end to long end?

  144. Sally Smith Says:

    Hi Miriam,
    I just wanted to thank you for this website and your wonderful recipes! As an old vegeterian and a young vegan finding your site has come at the perfect time for me to learn new habits! Thanks again … Sally

  145. Chris Zimmerman Says:

    So great looking. I have all of the ingredients and will be baking it tomorrow for Christmas eve for Non-vegan eaters. can’t wait to see what they say.

  146. Suzanara Says:

    Dear Miriam thanks for sharing – Love all your recipes, could you please add me to your mailing list ? Many thanks
    Suzanara :)

  147. Susan Says:

    Hi Miriam, this looks amazing and I am going to cook it for our Christmas dinner. My husband and son are both vegan and I have just turned vegan, 6 days ago, so was looking desperatley for something special to cook. Thank you so much for sharing this. Will have to get you book now. Happy Holidays

  148. Miriam Says:

    Hi there Susan and thanks for dropping by here with your comment. First and foremost a Huge KUDOS goes to you for becoming vegan 6 days ago, what a wonderful thing ! Now, all that I ask is for you to come back with your feedback on my roast (you have chosen well). May I also ask you to join our new monthly newsletter, it’s not out as yet as the response has been overwhelming, but I feel you will benefit greatly with the info, tips, recipe ideas etc, etc – I will add you now. Meantime, I have also added you to my book list. It is out in June and pre-ordering starts some weeks from now on Amazon. It is published by Appetite, a new imprint of Random House. Best wishes your way and look forward to your feedback – meantime, Happy Holidays ! P.S. There are many recipes on my blog that will help you with culinary variety for all the family Susan, so browse the ‘category’ section & enjoy !

  149. Miriam Says:

    Suzanara Hi there and welcome here. Many thanks for dropping by here and I have just added you to our monthly newsletter. It will be a few weeks from now before you hear from us, as the response has been overwhelming. Best wishes your way !

  150. Miriam Says:

    Hi there Chris and many thanks for dropping by here with your comment. I too cannot wait for the feedback from you – it’s a good yard stick to go by with non-vegans being served a vegan dish – almost most love it, the ones that don’t are usually not partial to a particular vegetable, but that’s life. Meantime, I hope you and most of your guests enjoy it ! Best wishes your way and feel free to join our monthly newsletter. Cheers & Best Wishes for the Festive Season !

  151. Miriam Says:

    Sally Hi there and welcome here. I am delighted that you have chosen the vegan path – and happy that my recipes will be of use and hopefully enjoyed by you ! If you wish to be added to our new forthcoming monthly newsletter for info and much more just say the word and I will add you. Meantime, best wishes for the holidays to you and your loved ones too ! :)

  152. robyn Says:

    Hi Miriam,

    Made your roulade for Xmas lunch and it was delicious! It also was a lot easier than I thought! Made the veggies too and everyone loved them!

    Have a lovely Xmas!

  153. Tracey Jong Says:

    Best Christmas dinner ever, even the meat eaters loved it, oldest daughter said “Best Christmas dinner ever”

  154. Diane Says:

    Dear Miriam,
    I made this for our Christmas Lunch in Australia, on a very very hot day. It was a HUGE hit with vegetarians and the others.
    In fact, I only got one tiny slice!
    But it’s so good I am making it again, it is in the oven right now – and I cant wait to have more.
    I added real onions as I love them, and I also added nutritional yeast sprinkled over with the vegan cheese and nuts.
    It is a very easy recipe, quick to make, and looks amazing.
    Thank you very much.

  155. Gayle Says:

    Hi there, I made this for Xmas lunch today in Australia as well, and it was lovely. The meat-eaters enjoyed it too. Definitely a keeper! Thanks so much.

  156. Camilla Says:

    Yet another of your recipes to add to my favourites! Had this for my Christmas lunch and it is absolutely divine. I pitied the non-vegans who chose to have meat if I am honest! I did let them try some and they were pleasantly surprised. Have a feeling this will become a regular meal in my house. Thanks again Miriam for another fab recipe :)

  157. Felicitas Says:

    We had it today for lunch!! Really, really delicious, thank you so much!!

  158. Catherine M Says:

    Made this for dinner today. Added some berries, and replaced cheese with nutritional yeast. Absolutely fab. Also did all your vegetables which was fabulous, especially the sprouts ! Thank you once more.

  159. Yvonne Says:

    I just want to say a very big thank you. This has been our first Vegan Christmas and I made your Roulade which was SENSATIONAL (I made 2 just so I could have the same on Boxing day), so many many thanks and I hope you had a wonderful Christmas too.
    Yvonne x

  160. Jenni Schaffer Says:

    I too made this for our Christmas dinner — it is delicious for sure! Everyone loved it but one (because of the curry – she’s not a fan — more for me!!)….I really enjoyed making and will make it again — THANK YOU!!! :)

  161. Jennifer Says:

    This was my main dish for Christmas dinner. The curry added just the right kick of spiciness. My side was the fruity brussel sprouts. I think I have enough left for my mother and I to enjoy for 3 more days. Thank you!

  162. Vibeke Says:

    Hello. We made this today for Christmas dinner and it was spectacular. Will definitely make this again soon.

  163. Debbie Says:

    Hi Miriam and Merry Christmas! I made this as part of a very vegan Christmas and it went down well. The few hiccups I encountered were I didn’t have enough spinach and my pastry crumbled! I made quite a bit so was able to make TWO roulades!! Thanks so much for the post (-:

  164. Miriam Says:

    Debbie Hi there and welcome here. I am glad it all went down well. Meantime, sorry you didn’t have enough spinach – as for the pastry I don’t know what brand you had, but the JustRol shortcrust shouldn’t break/crumble. At least you don’t have to cook dinner again today. Best wishes your way !

  165. Miriam Says:

    Vibeke Hi there and thanks for dropping by here with your fabulous news – I am so glad it was enjoyed ! Cheers to you !

  166. Miriam Says:

    Hi there Jennifer – I am glad you enjoyed this and that the left overs mean you don’t have to make dinner – I love the curry too ! Cheers to you.

  167. Miriam Says:

    Jenni Hi there and glad that overall it was a success, I love curry and fail to realize how a few others don’t ! Such is the spice of life I guess, or not as this case may be. Glad that it was enjoyed by everybody else and glad to hear you will be making this again – it’s a great Roast and not difficult to make. Best wishes your way ! :)

  168. Miriam Says:

    Yvonne – a huge success story, bravo for making this and serving it up and having made 2 of them, well I can only say what an ambitious cook and bon appetite for boxing day ! Enjoy ! :)

  169. Miriam Says:

    Many thanks Catherine for dropping by so soon with your feedback, I appreciate it and glad it was all enjoyed ! Very best wishes your way and you’re welcome !

  170. Miriam Says:

    Felicitas that is wonderful, I am delighted that it was thoroughly enjoyed ! Cheers to you !

  171. Miriam Says:

    Camilla Hi there and thanks for your wonderful feedback. I sure am glad that you enjoyed it and I bet the non-vegans where pleasantly surprised too ! I am glad to hear it will be a regular in your house ! Very best wishes your way Camilla (and hope you’ve joined our new forthcoming monthly newsletter). Best wishes your way !

  172. Christine Says:

    Hi Miriam and a Merry Christmas, your Roulade recipe was a great success and enjoyed by all the family, and so simple to make. I can’t wait to try your other meals, thank you for sharing your recipes with us.

  173. Miriam Says:

    Gayle Hi there and thanks for your feedback. Super news, especially that the non-vegans enjoyed it too (I’m sure it would have been a pleasant and welcome change for them). Best wishes your way in the meantime !

  174. Miriam Says:

    Diane Hi there and thanks for dropping by here with your feedback. I am so glad it was a huge hit with all your guests including the non-vegan ones. I say good food is good food and if one has an open mind, vegan or not, if it tastes great then that’s the bottom line – I am delighted that they have enjoyed my vegan recipe that you so kindly prepared for them all. You are right, it’s easy and quick to make, although I get a feeling that you are something of a cook yourself ! Cheers to you and I look forward to your future comments on my blog ! :)

  175. Miriam Says:

    Tracey Hi there and many thanks for your short and sweet comment. What a success all in a line ! Glad to have formed an integral part of the culinary experience of your Christmas dinner ! Very best wishes your way and I look forward to your future comments on my blog !

  176. Miriam Says:

    Robyn Hi there and welcome here and thanks so much for letting me know how it all went. I am delighted that you made and served my roulade and the trimmings, bravo and glad that everybody loved them. Success story ! Best wishes your way.

  177. Teash Ology Says:

    WOW. Made it…Loved it…Shared it on my fb wall so lots of my friends have made it too! Best Christmas dinner ever!! Thank you Miriam…now what shall I try next…that Christmas Black Forest Chocolate Crumble looks good *drools*

  178. Miriam Says:

    Teash Hi there and welcome here. What fabulous news, I am delighted that you have shared and made this Roulade of mine and that it was enjoyed. The Chocolate Crumble will not disappoint and it’s rich in taste but light-ish in texture. Let me know how it goes if so. Meantime best wishes your way and let me know if you wish to be added to our new monthly newsletter due out some weeks from now. Cheers ! :)

  179. Phil :) Says:

    Reporting back with news of The Roulade we devoured for dinner yesterday.

    Miriam it was eye rolling, lip smackingly delicious! The aroma while cooking the filling had us hanging over the pan constantly tasting which we cooked christmas eve and finished it off christmas day.

    It worked a dream let me tell you and worked so well with all the other trimmings. So glad I made this.
    I have shared the pictures on my facebook wall for all to see.

    Thank you very much for such inspiration :)

  180. Miriam Says:

    Phil Hi, what wonderful words – almost had me with tears of joy. Such a pleasure to share and enjoy the vegan spirit of Xmas, the joy of peace quite literally on our plates with the knowledge in our hearts that no animal was sacrificed for our culinary pleasure. Thank you so much for your wonderful, wonderful and beautiful words Phil. Best wishes your way now and always ! :)

  181. Tarah Johnson Says:

    Hi!!
    I commented on FB about your cookbook and the cheese recipie. I can’t wait to purchase your cookbook. You said you would add me to a list, I would totally appreciate that. I really do want to cook more vegan foods,, and I would go complete vegan if I could have more interesting recipies,, and your site seems to have what I’m looking for.
    I haven’t tried the Christmas roulade, yet, but I plan to make it soon!!!
    Thanks for sharing!

  182. Kayleigh Says:

    I made this for Christmas day, and it was really nice and went down really well (had the leftovers for lunch today :)). I made a few minor changes; I put an onion in at the start because I had no onion powder, used white wine instead of water, used puff pastry instead of shortcrust and (accidentally) omitted the lemon zest, and it worked really well. This is the first time I’ve tried one of your recipes but I’m always browsing. Perhaps I should try more in the future.

  183. Miriam Says:

    Hi Kayleigh, glad you made and enjoyed this. It works well with both types of pastry and your additions and subs are fine ! Hope you enjoy the many more recipes from my blog and look forward to your future comments on my blog ! Best wishes your way in the meantime !

  184. Miriam Says:

    Tarah Hi there and welcome here. So glad that you found my site and will add you to my new monthly newsletter the 1st of which is due out in a few weeks time – more about cheese on that soon. My cookbook is out in June and have added you to my book list. It’s going to be easy for you to go all the way vegan soon from now, if you browse my category section you will see the many recipes there are to choose from, all have been enjoyed by both vegans and non-vegans. The roulade is easy to make and can be made any time of the year – a Sunday Roast with the trimmings I suggested. Have you seen my Cheddar’d potatoes, and there’s more so come back once you have tried something and I will look forward to your feedback and comments on my blog. Meantime, enjoy the holidays and peace to you !

  185. SaraLucette Says:

    I made this yesterday and it was delicious! I will be posting about it on my blog in the near future and will provide you with the link once I do. I made a few variations on purpose and some accidental mistakes, LOL, but it still turned out delicious! The flavors did have a very “exotic” feel that some found amazing and some found so-so. My husband’s mom said it was one of the best things she’d ever eaten, and she LOVES meat! I sent some home with her and she called it “to die for.” It really is a great recipe that I found to be very forgiving! The biggest change I made was I substituted half the spinach with kale, because I’d not bought enough spinach at the store and had kale on hand. For me it didn’t change the flavor at all. And if you don’t like mushrooms, you can’t taste them anyway once they’re mixed with all the other things. Thanks for a great recipe that I will surely make again! :)

  186. Simon Says:

    This was great, thanks very much. I made it yesterday morning and took it with me to a family turkey dinner (so I’d have something to eat other than vegetables).I don’t think I got it quite right, but it was still delicious and people were asking for the recipe. I couldnt find shurt cut pastry so substituted phyllo pastry.

    Could I be added to the newsletter list please.

    Thanks!

  187. wendy Says:

    Hi Miriam I too made this delicious dish for Christmas dinner.

    It tasted great, everyone agreed but mine did not look as nice as yours as the spinach and sun dried tomatoes did not show up at all when I cut into it.
    The amounts were spot on but am wondering if I cooked it too much in the pan.

  188. Miriam Says:

    Wendy Hi there and thanks for your comment. First things first, and you say it was delicious, that being the case I wouldn’t worry too much about what showed up. Don’t forget that sun dried tomatoes vary, some are redder in colour than others and the lighting on my pics could have picked it up better – the important thing is it did not fall apart. If you followed the recipe I would worry not. Best wishes your way and look forward to your future comments on my blog.

  189. Miriam Says:

    Simon Hi there and welcome here. Glad you enjoyed this in amongst others eating turkey. Shortcrust or puff pastry is really ideal for this, but hey, you must have done more than something right for people to have been asking for the recipe so kudos goes to you for making it. Best Wishes your way and I look forward to your future comments on my blog. Let me know if you wish to be added to our new monthly newsletter !

  190. Miriam Says:

    What wonderful and positive feedback Sara. If your mother-in-law a non vegan, a meat lover said it was the best thing she’d ever eaten then that’s enough for me, and you must have really given it your all. Don’t see why kale would have made much of a difference. In the main from what you have said you didn’t really much alter it, and I think that you’re right about the mushrooms, I agree there too – your taste buds are very accurate also when you mention exotic feel, it does. I am glad you will make this roast again in the future and am most delighted that you enjoyed and shared it. Sara let me know if you wish me to add you to our forthcoming new monthly newsletter. Meantime Happy Holidays to you and your loved ones too !

  191. Mani Muir Says:

    I made this for Christmas lunch for my daughter and me and it was FANTASTIC. So simple and yet it looked amazing on the table. I want to thank you for your creative eye and taste buds all coming together to make this awesome meal. I made a lot so we have extra opportunities to enjoy. I feel certain that it will even mature with age. Thank you once again.

  192. Joede Says:

    This recipe was foolproof, delicious and is highly recommended! First made Xmas Day 2012 and certainly will be on future menus. Thank you Miriam.

  193. Miriam Says:

    Joede Hi there and thanks for dropping by with your comment. I am delighted that you have made and enjoyed my savoury roulade ! I am also glad that you will be making this again in the future – it’s easy to make and a great roast to look forward to. Best wishes your way and I look forward to your future comments on my blog. (Let me know if you wish to join our new upcoming monthly newsletter) Cheers and Happy Holidays !

  194. Miriam Says:

    Mani Hi there ! What a fabulous success story ! I am delighted that you have made and enjoyed this – and also glad you have made enough to have for the next few dinners. It does taste better with age I must admit, as we ourselves had a little left over for today’s dinner and it did indeed improve ! I very much look forward to your future comments on my blog and let me know if you wish me to add you to our new upcoming monthly newsletter for recipe updates and a host of other vegan goodies. Happy Holidays to you !

  195. Judy Says:

    Hi Miriam, I gave my son a choice of your recipes for Christmas dinner and this is the one he chose, and what an amazing choice!!! I wasn`t sure about the short crust so I made a regular pie crust…think I rolled it to thin, had to do a patch job. Thank you so much for your recipes and I am having leftovers tonight!!

  196. Miriam Says:

    Hi Judy and welcome here. Great choice ! Glad you enjoyed it and you can make it again for any Sunday roast or occasion. I’m sure the patch job you made on your own pie crust did not intervene with the taste ! Very best wishes your way and I look forward to your future comments on my blog !

  197. Christmas Roulade stuffed with mushrooms, lentils, sun-dried tomatoes, spinach and a nut crust layer, served with all the trimmings! | This Is My Inspiration Says:

    [...] Original recipe for Roulade here [...]

  198. Miriam Says:

    Pingback – :)

  199. Brett Cummins Says:

    It’s been a fabulous Christmas all round at our vegan dinner table this year, and I have to say it’s been made all the better thanks to Mouthwatering Vegan’s fabulous festive recipes. We’ve had the Lentil, Mushroom & Spinach Roullade together with the Huge Sausage Roast, and they were a resounding success with all the extended family.

    So, on behalf of all those of us who have enjoyed Miriam Sorrell’s wonderful creations so generously provided for us – a MASSIVE THANK YOU and all good wishes to you Miriam. May you continue to brighten our lives for many Christmasses to come !!!

  200. Jenni Schaffer Says:

    Mirian, I seriously don’t know how you are keeping up with all these posts!!! You are amazing! lol — anyway, I had extra filling and have been eating it over rice — yumm – o!!! :)

  201. sandra Says:

    My partner made this last night, it was delicious. I made the pudding which was your custard and apricot flan, another winner. Thank you.

  202. Miriam Says:

    Sounds like a well rounded evening dinner Sandra, so glad you enjoyed it all and kudos to you and your partner for participating in the vegan culinary experience ! :) Best wishes your way !

  203. Miriam Says:

    Jenni Hi there and how kind of you to notice that I am indeed rather tied to my posts, comments and so much more :) That said, here I am and am delighted that you have enjoyed this roast on your rice too, how wonderful. Jenni if you haven’t already do join our new upcoming monthly newsletter (due out some weeks from now) – if you haven’t just say the word and will add you. Cheers and best wishes your way !

  204. Miriam Says:

    Brett Hi there and welcome here again. Thank you for your very kind words and am delighted that you and your family enjoyed my roulade and my sausage roast. Thank you for coming here with your wonderful comment and compliment/s ! Happy holidays to you and your loved ones too.

  205. Dee Says:

    Hi again Miriam
    This is the second of your recipes that I have tried and it was perfect! I couldnt get spinach so substituted for leeks and dont like sundried tomatoes so substitutes for slow roasted. I also halved the quantities and there was enough for 4 with a nice salad. It looked yummy and I cant wait to try it again with spinach. Thank you

  206. Jimmy Says:

    Hello Miriam !
    I made this one with a girl I like last weekend and it worked like a charm ! Really fun to make and delicious !
    I had to make my own short crust and made abit to little of it and it was abit thin so it feel apart in the oven buuuut the looks isen’t everything, it’s what inside that makes it ! ^^
    Thank you and keep up this amazing work !

  207. Miriam Says:

    Jmmy Hi there and thanks for your feedback on this. I am glad it all worked out and that you both enjoyed it. It’s easy enough to make or use more pastry next time ! I look forward to your future comments on my blog ! Happy Holidays to you !

  208. Miriam Says:

    Hi there Dee and thanks for your positive feedback. May I just say that the sun dried tomatoes blend so well with this, they will not be tasted in isolation, but when they blend in with the rest of the ingredients they make for the most delightful of flavours, but with the spinach, not with other veggies. That said it’s a versatile enough roulade so enjoy as you wish ! Best to you and I look forward to your future comments here ! Cheers and Happy Holidays to you !

  209. Louise Morris Says:

    My mum made this for my Christmas dinner. It was delicious! Thank you so much :)

  210. isabella Says:

    I made it for non vegan friends and it was so delicious, they all wanted a second serving … I just replaced with nuts with slightly rosted almonds because I’m allergic to nuts and I must say, it worked very well !

  211. Camilla Says:

    I forgot to add that this dish is great cold, too. Was served as part of a cold buffet on Boxing Day, and have just had it again with salad and balsamic dressing- delicious!

  212. Miriam Says:

    Camilla Hi there and thanks for your feedback – sounds great and good to know it’s also delicious cold ! I look forward to your future comments on my blog !

  213. Miriam Says:

    Excellent news Isabella, you have really been a busy bee in the kitchen and of course it would work well with most nuts – kudos to you for making and serving this and glad it worked so very well. Happy holidays to you !

  214. Miriam Says:

    Louise Hi there and thanks for your feedback on this. I am so glad it worked so well and that you enjoyed it for your Christmas dinner ! Best wishes your way and look forward to your future comments on my blog !

  215. Keryn Says:

    this was fabulous – many thanks

  216. Claire Says:

    Made this today for lunch, it was super yummy. I added some Basil pesto thanks Miriam! All the best x

  217. Miriam Says:

    Claire Hi thanks for your comment – glad you enjoyed it ! Best wishes your way ! P.S. Like your pic of it on your page. :)

  218. Miriam Says:

    Keryn Hi there and thanks for your comment – glad you enjoyed this ! Best wishes your way in the meantime ! :)

  219. Fiona Says:

    Thanks for the fantastic recipe Miriam it was a hit Christmas Day! I’ve just pre-ordered you book, super excited!

  220. Miriam Says:

    Fiona Hi there and welcome here – what a wonderful comment, I am delighted that you have made and enjoyed my roulade this Christmas and that it was enjoyed. Furthermore thanks for pre-ordering my book ! (I promise you will not regret it :) ). Happy New Year to you and your loved ones too !

  221. Carole Says:

    Hi Miriam, thank you for the wonderful recipe. We had it for Christmas and it went down very well. We used chopped onion as I couldn’t find onion powder anywhere, and I used mild curry powder as my mother-in-law doesn’t like spicy food. It was so delicious I can’t wait to make it again with hot curry powder.
    I also only had 1 pastry sheet, so we had leftover filling, which was delicious in jacket potatoes the next day.
    Could you add me to your newsletter list please? Thank you!

  222. Miriam Says:

    Carole Hi there and welcome here. Thanks for dropping by with your comment and feedback. I am delighted that you have made and served my roulade at Christmas and that your minor adjustment for the onion and curry are just that minor, so that you enjoyed the full flavour of this delight ! You will enjoy it with a hotter curry powder next time too ! I have just added you to our new upcoming monthly newsletter, but bear with us as it will be some weeks from now before it’s out due to the overwhelming response. Best Wishes your way and Happy New Year 2013 !

  223. Leonie Says:

    I made this for my Christmas lunch and dinner (as I am the only non meat eater) it was delicious. I din’t have short crust so used flaky, still was good. I can’t get vegan cheese where I am (I’d have to pay a fortune online for it and can’t afford to do that) so opted for it without, would definitely make this again.

  224. Miriam Says:

    Leonie Hi there and thanks for coming here with your comment. This is one dish that can easily be made without cheese and taste as good, so you haven’t really missed anything. In the near future homemade easy delicious vegan cheeses will be available in my forthcoming book entitled “Mouthwatering Vegan” here is the link to the book for the future for you. A 304 paged book which will feature a handful of the most important cheeses one can make and use, eg a Mozzarella cheese that melts, a slicing cheddar for sandwiches, fondue and other dairy alternatives, all of which you can easily make at home – just a thought http://www.amazon.com/Mouthwatering-Vegan-Irresistible-Recipes-Everyone/dp/0449015653/ref=sr_1_2?s=books&ie=UTF8&qid=1356979946&sr=1-2&keywords=mouthwatering+vegan Very best wishes your way and I look forward to your future comments on my blog. Let me know if you wish to be added to our new upcoming monthly newsletter, it’s free and I will add you if so.

  225. Sally Says:

    Hi Miriam,
    I made this on Christmas eve and was fabulous! If I wanted to bake two at the same time how could I do it? timings and temp etc.
    Thanks
    Sally

  226. Miriam Says:

    All would be the same Dear Sally, you may just need it to stay in the oven for an extra few minutes – be guided by your eyes on this one, use the time I suggested, then take a peek and see, if it’s not golden enough, then add to the time, whist you keep an eye on it. Good luck and glad you enjoyed it so much Sally.

  227. Jo Says:

    WOW !!!!!!,,,,,I made this tonight and it was so incredibly delicious…we just loved it,,,,,,and….it’s so beautiful I will definitely use it for a special occasion, although this one will remain a regular in our house….thank you :)

  228. Miriam Says:

    Jo Hi there and welcome here. That’s super news, and I am happy to know that it will be a regular roast in your house – a splendid dish to serve to non-vegans too ! I look forward to your future comments on my blog ! Best wishes your way in the meantime.

  229. robbie Says:

    I made this under great duress of time and trying to impress my bf’s friends whom, i was warned, were “foodies”. i scrambled to try and find vegan pastry (in ottawa, on, canada) but the best i could do was buy four pie shells (tenderflake brand) made with vegetable shortening. were they vegan? i had no time to look. goddess forgive me. i hustled home with all the ingredients and four hours to spare. (i also made a vegan borscht to start with.) IT CAME OUT BEAUTIFULLY! i should say “they”, since i made two. my bf’s guests were thoroughly impressed not only with the presentation but the mix of flavors. we served it with a light green salad. Thank you, Miriam!

  230. Miriam Says:

    Robbie Hi there – thanks for dropping by with your comment. Sounds like you really went to town with your culinary entertainment, quite literally too ! Kudos to you for making this and I think you did a very good job considering the circumstances. 2nd time round it will be easier still. I am glad that all went well and that in the end the taste, presentation and all came together so well – green salad, nice touch ! I look forward to your future comments on my blog !

  231. denise delceppo Says:

    Is the pastry available in malta? :)

  232. Miriam Says:

    Hi Denise and welcome here. Scotts and Tower sell it – it’s called JustRol – let me know how it goes. :)

  233. Acadia Says:

    This look awesome. I can’t wait to find some time to try it. Do you know if they sell Jus-Rol in the US? I’m going to try to find out. Thanks for a great website and sharing your recipes. Cheers!

  234. Miriam Says:

    Acadia Hi there and welcome here. Hope you find time to make it and with regards to the pastry it’s best to google what’s in your area since as I’m sure you already know this varies from region to region worldwide. I don’t think that JustRol is exported to the States, but let me know if it is. :)

  235. Macushlah Says:

    I made this last night and it was absolutely delicious, my hubby and I loved it. I’m a new vegan, just since New year and recipes like this confirm I wont be missing anything. The taste of your roulade brought childhood memories flooding back to me. When I was around 9yr old, a new family moved into our street, a mum and her four boys. She was an artist and very bohemian, they were different from other families in our road….I was intriqued. Her eldest son was the same age as me and we soon became good friends. I remember going to their house for meals, the food was always different from anything I’d ever seen before and tasted like nothing I’d tasted. I realise now that they were vegan, at the time just remember feeling bored with the taste of food at home after meals at their place, the tastes were so exotic and exciting. The coversation around the dinner table was always interesting, inspiring too…I loved going there and this woman became almost a second mum to me as I became a teenager, I found I could talk more openly to her about my adolescent problems. She must have cooked something like this or very similiar, I remember this taste so well. Thank-you for the lovely memory and this fabulous recipe! I’m now going to try and contact this family I lost touch with so many years ago…realise they were a very big part of life and this particular woman had a big influence on my way of thinking and who I turned out to be in later life. Its a amazing whats in a recipe! :-) x Let me know when your cookbook is out! x

  236. Miriam Says:

    Macushlah Hi there and welcome here. What a very interesting story, thank you for sharing it with me. Well it sounds like a kind of circle here – yourself, a precious part of your adolescence and my roulade – my creation. This person sounds very much like myself – sometimes all we need is a catalyst to set things off. Would be good to make contact with this person again, if you do, send her to my blog to complete the circle, or to my recipe that reminded you of her. I am so pleased to have been a catalyst for this and hope many of my recipes resonate with your wonderful self. My book is out there, all 304 pages of it with pics (and a handful of amazing easy to make cheeses which I have included) below is the link for pre-ordering as and when you wish. Best wishes your way in the meantime and I look forward to your future comments on my blog ! :)

    http://www.amazon.com/dp/0449015653/ref=as_li_qf_sp_asin_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=0WZ82V4WDCBA3PCAVFW1&&ref-refURL=http%3A%2F%2Fmouthwateringvegan.com%2F

  237. Carin Zellerman Says:

    Made this one recently, tasted absolutely wonderful! Love your page and thank you for sharing all these amazing (!!) recipes!

  238. Miriam Says:

    Carin Hi there and thanks for dropping by here with your comment, that’s so kind of you. I am glad you enjoyed this dish ! I look forward to your future comments on my blog ! Best wishes your way in the meantime.

  239. Harley Says:

    I made this and the entire family loved it. (Even our grandson who can be quite a picky little eater.)
    The richness of the filling and the crispness of the crust made for a wonderful dinner.
    I will definitely make this one again! I can’t wait to serve it to our daughter and son-in-law when they visit with us.

    Again, thanks for a great recipe.

  240. Miriam Says:

    Harley Hi there and thanks for dropping by here with your wonderful comment. I am super delighted that all went so well with this delightful roulade – great result and kudos to you for preparing it for all to enjoy. I look forward to your future comments on my blog and best wishes your way in the meantime.

  241. fhiona Says:

    Really nice recipe. Had this at Christmas and had enough for left overs for a couple of days more. The filling is really delicious!

  242. Miriam Says:

    Fhiona Hi there and welcome here. Thanks so much for dropping by here with your positive feedback. I am delighted it was made and enjoyed and hope you enjoy many more recipes from here. I look forward to your future comments on my blog !

  243. Jodie Dohse Says:

    I made this for a friend’s birthday (omni) with puff pastry and everyone came back for seconds even most of the kids too. Fab recipe highly recommend for anyone a guaranteed crowd pleaser. Don’t wait for next Christmas ;-)

  244. Miriam Says:

    Well Jodie Hi there and welcome here – what wonderful news ! I agree it’s a crowd pleaser and ever so delicious. I look forward to your future comments on my blog and best wishes your way in the meantime !

  245. Dawn Marie Says:

    My family just enjoyed this for dinner and it was AMAZING! We had the Spanking Spanikopita (sp?) yesterday and everyone loved that too!! Thank you times a million!! I can’t wait for your book.. Super exited!! :-)

  246. Miriam Says:

    Dawn Hi there and thanks for dropping by here with your feedback, am so glad it all went well and was so thoroughly enjoyed. I look forward to your future comments on my blog and I hope you enjoy my 304 paged upcoming book which is up for pre-ordering on Amazon and published by Random House this coming June – Yes, the recipes there are very exciting indeed, particularly if you have enjoyed the recipes you have just mentioned in your comment. Also let me know if you wish to join our new upcoming monthly newsletter, so that I can add you if so. Cheers ! :)

  247. veiva Says:

    hello this looks so delicious i´m wondering is it possible to use something else than pastry for the roll .? I cant use anything like that so could some vegetable or bread do it?

  248. Miriam Says:

    Hi Velva and welcome here. You could use sliced fried eggplant/aubergine – if so, cut the slices lengthways and fry, then in an oven dish place them making a shape like a dough to fit the filling in – make sure the dish is properly greased and then allow the filling to cool down (you can make the filing the night before) then spoon the filling in the centre of the eggplant and roll it – you may wish to secure your roll with a few ‘toothpicks’. Let me know how it goes. Best wishes your way in the meantime.

  249. Jennifer Vella Says:

    Your recipes never let me down ! well done ! you’re incredible! dying to buy your book.. hoping it gets to Malta soon! xxx

  250. Miriam Says:

    Jennifer Hi there and welcome here. Many thanks for dropping by with your wonderful comment. My book is out this June and is quite likely to be sold in Malta – if not it can be pre-ordered on Amazon or The Book Depository, either way you should be able to have one – here is the link to Amazon UK for my book for you to see http://www.amazon.co.uk/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1CAJKJ99E0MZFCP6HA51&&ref-refURL=http%3A%2F%2Fmouthwateringvegan.com%2F
    It’s out on the 18th of June ! I very much look forward to your future comments on my blog ! Best your way in the meantime and enjoy the recipes here. :)

  251. Jennifer Vella Says:

    Thats great! I cant wait :) Thanks for posting all these recipes..They always make me surprise my non vegan family with the amazing result :P

  252. sheree Says:

    Happy Easter !!! I made this beautiful roulade at Christmas time and it was a big hit…so I am rolling it out for EASTER. Thanks so much for this easy and delicious recipe…:)

  253. Miriam Says:

    You are most welcome Sheree and sure hope you enjoy it again and again and again ! Best your way in the meantime and I look forward to your future comments on my blog ! :)

  254. Olivia Says:

    Wow! This is beautiful and fulfilling meal. I love the texture from the roasted nuts and fell in the love with the layers of flavor. Scrumptious! I ate more than I should have. It was delish!

  255. Miriam Says:

    Thanks Olivia and thanks very much for your feedback on my roulade – glad you found it to be so more-ish and I look forward to your future comments on my blog ! :)

  256. Michelle Says:

    Yum – Easter dinner was wonderful! I made your Roulade, the Cheesy Potatoes and the Fruity Brussel Sprouts. The mix of flavors was wonderful. Thank you much:)

  257. Miriam Says:

    Sounds perfect Michelle – love that you chose what you did for Easter dinner, and that you enjoyed it. Look forward to your future comments on my blog ;)

  258. kathy Says:

    I would love to receive your newsletter. I am converting over to vegan, and have some trouble finding good interesting recipes. This looks awesome and i cannot wait to try it :)

  259. Darcy Says:

    Hi! Can you recommend a substitute for lentils?

    Thx.

  260. Kathy Rezansoff Says:

    This does sound delicious! Please add me to your list as well! Thanks!

  261. Miriam Says:

    Sure thing Kathy.

  262. Miriam Says:

    Any pre-cooked beans of your choice or ground crumble (faux meat, pre-cooked), or soya mince PVC, or dried roasted nuts of your choice chopped – there’s a choice for you Darcy. Hope this helps ! Let me know how it goes as and when ! :)

  263. Miriam Says:

    Hi there Kathy and welcome here. Like yourself there are others converting, so please feel free to try any of the recipes and if you need any help go ahead and ask. Meantime, enjoy the journey and a huge kudos to you for choosing vegan ! Best your way ! :)

  264. Dale Says:

    Looks very tasty. I am an omnivore but do find many good recipes that are either vegan or vegetarian to prepare as well.

  265. Miriam Says:

    Hi there Dale and welcome here. There’s no two ways about it, good food is good food period. I am glad you like the looks of my Sunday Roulade and do hope you come to my site for your non-meat dishes to serve up and enjoy ! I have many non-vegans who are enjoying my food and look forward to your future comments and feedback on my blog ! Best wishes your way !

  266. Annarosa Berman Says:

    Made these tonight, used filo pastry & did triangles with nuts sprinkled between layers, and it was absolutely delicious. Am beginning to think that you are the best vegan cook of my acquiantance Miriam :)

  267. Miriam Says:

    Hi Annarosa, thanks so much for dropping by here with both your positive feedback and wonderful compliment ! How kind you are ! I very much look forward to your future comments on my blog ! :)

  268. Alice Says:

    Miriam, thank you for this fantastic recipe. I made this tonight though used shortcrust as a pastry lid instead, and it was absolutely gorgeous. As a previously meat-loving Brit, now veggie, I am really looking forward to trying your pork pie recipe and love that you have bothered to make a ‘jelly’ for it too – attention to detail or what! Also can’t wait to try the tiramisu, and recipes from your book which I bought this week. Keep up the great work!

  269. Miriam Says:

    Alice Hi and great of you to pop by here ! I am delighted that you have made and enjoyed my roulade. Let me know how the ‘pork’ pie goes – with the gelatin, take it easy with the agar powder, you will need a little less than the recipe as the one in the pic is a little too dense, I have not had time to make it again since the pic – but my British husband went crazy over it, he said it really tasted wonderful, the jelly flavour was great but could have been less dense. Now, regarding a recipe in my book – ie Mature Cheddar Cheese, be sure in this case to double the amount of agar powder when making it, the revised recipe did not reach my publishers in time, so pencil that into your book. I have been getting great feedback and reviews on the cheeses in the book, but density is going to depend upon two factors, the first is stirring it on a low heat until it’s really super thick (this helps to break down the agar and allow it to yield it’s gelatinous qualities) – now tip time, if you wish to melt the cheese on toast, pizza or such like, drizzle some olive oil to help the melting process. Thank you for purchasing my book, and if you like it I would so dearly appreciate a review from you Alice, if you can spare me one. Best and look forward to your future comments on my blog ! :)

  270. Juanita Says:

    Made this tonight and it was delishous . Used a. Mixture of green leaves as that’s what was in the garden because I forgot the spinach while in town. And used chopped brown onion instead of powdered. Also added nutritional yeast to the cheese. Had no problems with rolling it up and slid it onto the grease prof paper to to lift and put on an oven tray.i cooked it for about 30mins to get a browner crust.. Am thinking this will be on the menu for Christmas.

  271. Juanita Says:

    It is yummy cold too. I took a piece with some salad for lunch today.

  272. Miriam Says:

    So glad you enjoyed it Juanita ! :)

  273. Miriam Says:

    Juanita Hi and thanks for your feedback ! I have to agree that this is ideal for Christmas ! :)

  274. Miriam Says:

    Carole Hi there, this comment went into my others folder and that is why I did not see it from a long time ago. So glad you enjoyed this recipe and that you might use it again for this coming Christmas, although I do intend to post another alternative too ! I have since had my own book published by Random House and it’s on Amazon for sale if you wish to browse it, also see the amazon customer reviews there – the book is called ‘Mouthwatering Vegan’. Kindest your way and best wishes ! I look forward to your future comments on my blog. :)

  275. Miriam Says:

    Christine, many apologies for the late reply, this message together with another dozen went in my ‘others folder’ sorry for that. Kindly note that since this recipe my book has been published by Random House Canada entitled ‘Mouthwatering Vegan’ – also see the customer reviews on amazon if you wish. I am so pleased this went down well, and I will be posting a lot more recipes between now and Christmas. Best wishes your way and enjoy ! :)

  276. Steve K Says:

    Hi Miriam
    Many thanks for publishing an amazing recipe….I was alerted to it by a friend who helped in our conversion to veganism about a year ago (having recently converted himself). Experimented with your Exotic Xmas Veggies & Trimmings recipes (as a run through for Xmas dinner) last weekend which were sublime and went down a storm with our family: even got the children to eat brussels sprouts! Then made your Lentil, Mushroom, Spinach & Spicy Nut Roulade this weekend (again as a run through for Xmas dinner). Have to say that although I rate myself as a half decent cook in the kitchen this has to be the most favourite dish I’ve cooked in the year we’ve been eating vegan….comments echoed by my wife as well….top marks to you! Going to try the huge Christmas sausage roast next weekend. Off to buy your book from Amazon now. By the way, do you know if your Lentil, Mushroom, Spinach & Spicy Nut Roulade would freeze ok once rolled (but prior to ‘surface-cuts’, brushing with milk and adding sprigs of rosemary)?….as would save a lot of prep time on Christmas day. Anyway, thanks again for a truly wonderful recipe! Best wishes, Steve

  277. Miriam Says:

    Steve Hi and thanks for dropping by here with your comment, feedback and thoughts. Kudos to you for choosing vegan when you did and for preparing recipes from my blog. Thanks for the compliments too. Now, regarding preparation for the roulade. Here is what I am going to suggest for best results :- please precook the filling a day or maximum 2 days before Xmas. Next, buy the pastry/dough frozen and thaw it overnight (Xmas Eve) in the fridge. Xmas day, it will be thawed and all you need is around half an hour in the kitchen to roll the cooled stuffing in it, clean up after and put your veggies in the oven, no more than that. I won’t suggest freezing it all as a whole, because we don’t want to risk compromising the texture of the roulade, it’s not worth it for the sake of 30 minutes. But rest assured you will take much of the weight and time off an ardious time in the kitchen by getting organized in this way on Xmas Eve. I will also be posting up other Xmas goodies on the blog, you can also enjoy my Xmas Pudding from my book, and please let me know once you have the book in hand, as I have a note for the book on the cheeses for you. Meantime, best your way ! :)

  278. Steve K Says:

    Hi Miriam,
    Thanks for the response and advice and apologies for the delay in thanking you: have been away. Appreciate the detailed advice on advance roulade preparation……will indeed prepare it that way. Book also now in hand as well: not had time to devour it properly, other than a quick flick through the (amazing) photos but looking forward to finding a few mins to do so. Please do let me know your note for the book on the cheeses you mentioned when you get the chance. Thanks again, Steve

  279. Miriam Says:

    Hi there Steve,

    No worries, am glad to hear back from you.

    Thanks for purchasing my book. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.

    Tip :- Regarding the Cheddars & Mozzarella cheese recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to texture). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.

    Bottom line is, the denser you want it the more agar you will need, but remember the key is very much in the mixing of it when heating it up so that it breaks down properly.

    The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. :)

    If you love the book, please post a Amazon customer review for me – I would greatly appreciate it !

    Very Best to you Steve,

    Miriam Sorrell
    Author Mouthwatering Vegan.

  280. Steve K Says:

    Hi Miriam
    Thanks for the quick response and also for the tips with the cheese: I will be sure to refer to these in due course. And, yes of course I will be more than happy to leave positive feedback for you at Amazon.
    Best regards,
    Steve

  281. Miriam Says:

    Hi there Steve, you’re wecome and I look forward to your positive feedback as and when ! :)

  282. Catherine M Says:

    I made this last year, and although i commented here i was rude enough not to come back and say how truly delicious it was. Being boring i am doing it again this year, along with your fruity veg and some rosemary potstoes, Miriam thank you for everything and have a wonderful holiday period xx

  283. Miriam Says:

    Catherine Hi and great to hear from you. I have other new Christmas mains, just see my front page on my blog. My husband tends to say ‘why fix it when it’s not broken’ and there is truth in that too ! Enjoy this again, and thanks for your kind sentiments. Happy Holidays to you and your loved ones too & Enjoy ! :)

  284. Lorraine&John Says:

    Thanks Miriam, we made this recipe tonight as we fancied trying something different for Sunday dinner. We made an enormous one, enough to serve at least 8 people, and served it with onion gravy and crispy roast potatoes. I didn’t have melty cheese, so I used a really thick ‘cheezy’ sauce. Yum yum.

  285. Miriam Says:

    Hi Lorraine – sounds perfect to me ! So glad you all enjoyed it. I look forward to your future comments on my blog and hope you enjoy my other recipes too ! :)

  286. Kelly Says:

    Hi Miriam!
    I am so glad I found your site! I have been searching for vegetarian loaves for a while since I feel my picky eater would enjoy something more like your dish than plain vegetables! I can’t wait to make it. If you have any other vegetable loaf or roast ideas would you mind helping a single mom of an autistic son? Thank you.

  287. Miriam Says:

    Hi there Kelly and welcome to my blog. Thanks for your comment. I too have a picky young daughter, she just turned 8 yesterday. So, here are a few ideas for your son that he may enjoy – the first is a macaroni bake that all kids here in the med love, I suggest you don’t let it overcook on top (although the crunchy ones taste great) http://mouthwateringvegan.com/2014/06/05/maltese-style-baked-macaroni/

    This is a quiche that he would love and filled with fibre from the crust and iron from the spinach and protein from the tofu – the taste is sublime and it’s easy to put the rest in the fridge and cut out portions when he fancies a snack – we love it cold too.
    http://mouthwateringvegan.com/2014/06/05/leek-zucchini-spinach-mozzarella-quiche-almond-topping-quinoa-multigrain-crust/

    My daughter and some of her young friends can’t get enough of this pesto cremoso
    http://mouthwateringvegan.com/2014/02/15/pesto-cremoso-super-creamy-pesto/

    I know this says Christmas on it, but this loaf is awesome, serve it for him with mashed potatoes and any green he fancies.
    http://mouthwateringvegan.com/2013/12/12/christmas-meat-free-magic-loaf/

    This savoury log is sublime – serve it as part of a Sunday Roast (not an every day thing, but great to have on the menu once in a while, again ignore it says Christmas)
    http://mouthwateringvegan.com/2013/12/03/double-stuffed-savoury-christmas-log/

    My mum’s stew – awesome and loved by all.
    http://mouthwateringvegan.com/2013/10/31/mums-secret-beefless-finger-licking-stew-2/

    Vegan Sloppy Joes serve with roasted fries
    http://mouthwateringvegan.com/2013/08/25/vegan-sloppy-joes/

    One of my daughter’s favourite
    http://mouthwateringvegan.com/2013/04/26/sausage-bean-shepherds-pie/

    Your son will love my ‘chicken’ Dumplings
    http://mouthwateringvegan.com/2013/04/17/chicken-dumplings-special/

    My Diner meat loaf is not as dense as a meat one, but soft to eat and great with roast potatoes or mash.
    http://mouthwateringvegan.com/2013/04/17/chicken-dumplings-special/

    Very easy to make and high in carbs too !
    http://mouthwateringvegan.com/2013/01/17/mammas-greek-style-orzo-with-mushrooms/

    A family favourite for all occasions
    http://mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-roulade-your-perfect-sunday-roast/

    This soup stew is a good one to have for those days when it’s cold or he is a little under the weather – it’s the best.
    http://mouthwateringvegan.com/2012/10/18/soup-for-the-soul-stew-for-the-heart/

    I also have fake ‘meat’ balls and bolognese madness if he loves pasta in different shapes then go for those once in a while.

    I also have a host of healthy choc desserts, just search them on my blog for the sweet tooth days.

    Hope this helps you.

    Best,

    Miriam

Leave a Reply


*