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Herb Crusted Vegetable Roast

Ingredients
  • 0 For the vegetable casing
  • 0 Mevalia LP Burger Mix 100 g
  • 0 Vegetable stock 130 ml
  • 0 Olive oil 10 ml
  • 0 For the vegetable filling
  • 0 Butter 10-15 g
  • 0 Tyhme leaves 1 tsp
  • 0 Root vegetables, diced* 300 g
  • 0 small onion, finely diced ½
  • 0 garlic cloves, crushed 2
  • 0 button mushrooms, finely chopped 250 g
  • 0 breadcrumbs** 40 g
  • 0 Dijon mustard 2 tsp
  • 0 Spring cabbage leaves blanched*** 4
  • 0 For the herb crust
  • 0 Mevalia LP Lattis 40 ml
  • 0 Mevalia LP Egg Replacer 1 tsp
  • 0 breadcrumbs*** 100 g
  • 0 freshly chopped flat parsley 2 tbsp
  • 0 garlic granules ½ tsp
  • 0 black pepper ½ tsp
Preparation

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 24cm wide x 18cm 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 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 to the required amount.

*** Blanch for 30 seconds in salted boiling water, refresh in cold water & drain.

Ingredients
  • 0 For the vegetable casing
  • 0 Mevalia LP Burger Mix 100 g
  • 0 Vegetable stock 130 ml
  • 0 Olive oil 10 ml
  • 0 For the vegetable filling
  • 0 Butter 10-15 g
  • 0 Tyhme leaves 1 tsp
  • 0 Root vegetables, diced* 300 g
  • 0 small onion, finely diced ½
  • 0 garlic cloves, crushed 2
  • 0 button mushrooms, finely chopped 250 g
  • 0 breadcrumbs** 40 g
  • 0 Dijon mustard 2 tsp
  • 0 Spring cabbage leaves blanched*** 4
  • 0 For the herb crust
  • 0 Mevalia LP Lattis 40 ml
  • 0 Mevalia LP Egg Replacer 1 tsp
  • 0 breadcrumbs*** 100 g
  • 0 freshly chopped flat parsley 2 tbsp
  • 0 garlic granules ½ tsp
  • 0 black pepper ½ tsp
Contact us
Mevalia Customer Service
✉ uksamples@vitaflo.co.uk
Hotline
0800 988 2488