Ingredients

Wet

2 tbs Vegetable Oil
1 Onion, chopped fine
1 Leeks, chopped fine
2 cloves Garlic, minced
1 tsp Sea Salt
1 tsp Cracked Black Pepper
Pinch Cinnamon
Pinch All Spice
Pinch Paprika
Pinch Ground Nutmeg
1 tbs Dried Sage
2 tsp Dried Rosemary
1/4 cups Dried Cranberries, chopped extra small
1/2 cups Dried Apricots, chopped small
1 cup Chestnuts, chopped small
1 cup Cider
1 cup Vegetable Stock
1 tbs Miso Paste

Dry

2 & 1/4 cups Vital Wheat Gluten
3 tbs Chickpea Flour

Spice mix rub

Pinch of;

Cayenne Pepper
All spice
Dried Sage
Dried Rosemary
Dried Tarragon

Roasting Ingredients

Rest of the Cider
1 Orange
2 Cups Veg
1 Onion
2 cloves Garlic
1 Bay Leaf
Handful Thyme & Rosemary
1 tbs Miso
2 tbs Balsamic

Pastry 

4 tbs Cranberry & Orange Sauce
1 block Shop bought Vegan Puff Pastry

Glaze

3 tbs Maple
3 tbs Milk
4 tbs Vegetable Oil

Method

  1. Sweat the onion, leeks, garlic, herbs with the seasoning & spices.
  2. Once soft add the dried fruit & chestnuts. Sauté for 3 minutes.
  3. Deglaze the pan with the cider, then add the stock & miso paste. Allow the mix to simmer for 2 minutes before turning the heat off.
  4. Mix together the dry ingredients in a large mixing bowl.
  5. Once the wet mix has slightly cooled add it to the dry ingredient bowl & mix well.
  6. Knead the mixture for at least 10 minutes. The pre heat your oven to 180 degrees C.
  7. Allow the dough to rest for 10 minutes whilst you clean up.
  8. Roll the dough into a sausage shape around 4’’ in diameter.
  9. Sprinkle the spice mix on your board & roll the dough into it until well covered.
  10. Wrap the dough in cheese cloth & tie each end.
  11. Place the wrapped dough into a deep baking tray with the rest of the roasting ingredients.
  12. Bake for 2 hours at 180 degrees C,  on the bottom shelf – turning half way through cooking.
  13. Once baked, remove from the tray & allow to cool slightly before removing the cheese cloth.
  14. Roll out your puff pastry into a tea towel sized rectangle around 3mm thick. Score strips a 3rd of the way in the pastry on each side so you can make a lattice (optional – see video for tips).
  15. Brush the roast with cranberry sauce. Then place into the centre of the pastry & wrap. Brushing the glaze on when needed.
  16. Bake for 15-20 minutes or until golden.
  17. Whilst the roast in cooking, strain the roasting mix through a sieve into a saucepan pressing through the lovely juices. Place the saucepan over a low heat & allow the gravy to simmer for 10 minutes until thick, you can add a touch of flour if it’s too thin.
  18. Once the Roast is golden, carve & serve with the gravy.

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