Herb Crusted Vegetable Roast

1. Starting with the vegetable casing, place all the ingredients in a suitable bowl and mix well. 
2. Knead the mix for 1 minute, set aside. 
3. For the vegetable filling, in a large frying pan add the butter, thyme and fry the root vegetables for 4-5 minutes. 
4. Remove the vegetables from the pan and place into a large bowl to cool.
5. Into the pan, add the onions, garlic and a little more butter if needed, cook until soft.
6. Add the mushrooms and cook for a further 10 minutes until the mix is quite dry.
7. Stir in the breadcrumbs, Dijon mustard and season, cook for a further 2 minutes.
8. Combine the mixture with the cooled vegetables, allow to cool.               
9. To assemble, roll out the vegetable casing mix to 24 cm wide x 18 cm deep.
10. Lay the blanched cabbage leaves on top of the rolled out casing. 
11. Evenly spread the vegetable filling along the width and 9cm deep. 
12. Roll the casing, making sure you tuck the edges in as you roll.
13. Press firmly to make sure all edges are sealed, it should resemble a large sausage roll. Set aside. 
14. To make the herb crust, pour Mevalia LP Lattis and Mevalia LP Egg Replacer into a shallow tray.
15. Mix the breadcrumbs with the chopped parsley, garlic granules, black pepper and place onto a separate tray. 
16. Roll the vegetable roast in the Mevalia LP Egg Replacer mix until it becomes sticky, before rolling in the breadcrumbs, making sure it is fully coated. 
17. Place onto a roasting tin and roast at 200°C /fan 180°C /gas mark 4 for 45 minutes or until golden brown. 

Perfect served with our peppercorn sauce.

Hints and tips:  *For convenience you can use a packet of root vegetable mix. **To make the breadcrumbs, grate frozen a Mevalia LP Ciabattine or Mevalia LP Mini Baguette to the required amount.  *** Blanch for 30 seconds in salted boiling water, then refresh in cold water and drain.  

For the Creamy Peppercorn Sauce:

1. Pour 220 ml Mevalia LP Lattis, Worcestershire sauce, peppercorns, tomato purée and black pepper into a small saucepan.
2. Bring slowly to the boil; meanwhile mix the Mevalia LP Egg Replacer with 2 tbsp of Lattis into a thin paste.
3. Whisk in the paste and simmer until it thickens, whisk in the butter piece by piece, it will thicken further, then serve.