Per serving (257g) Calories 358, Fat 13g, Saturates 1.9g, Sugars 4.8g, Salt 3g
Preheat the oven to 150°C/300°F/Gas 2. In a pan, gently sweat the onion for the stuffing until just translucent. Add the sage and cook for another minute. Set aside to cool completely.
Mix together all the stuffing ingredients in a bowl. Then place the mixture in the fridge to chill.
Add the tofu, boullion, lemon juice, vinegar, onion powder, miso, garlic salt, celery salt, mixed herbs, white pepper and mustard to a food processer. Blitz until smooth.
Stir together the vital wheat gluten, chickpea flour, nutritional yeast, xanthan gum and tapioca in a large bowl. Then add the blended ingredients to these and bring it all together with a fork. Once a dough is formed, knead, using your hands, for a few minutes, squeezing to be sure all ingredients are well combined.
Roll the dough out into a rough rectangle and lay the stuffing ingredients in the centre, in a sausage shape. Roll the dough around the stuffing into a cylindrical shape and seal the ends by pinching the dough together – wet the edges if necessary.
Tie the roast together with twine. Heat the oil in a large pan over a medium heat. Cook the rolled roast, carefully turning occasionally, until browned on all sides. Allow to cool slightly.
Wrap the roast tightly with cheesecloth and secure each end with more twine. Transfer to a covered casserole dish. Pour the cooking stock over the roast and add the remaining cooking stock ingredients to the dish around the edges. The stock should cover the roast about halfway. Cover and bake for 2 hours, turning every 30 minutes.
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