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How to make it

  • 1. wash and chop your carrots, cabbage and onion to start with
  • 2. sauté them in the oil and when they look like they could do with some moisture add the soya sauce
  • 3. in the meantime grind the nuts in a food processor until they resemble coarse sand (you might like them processed down completely so that you don’t get any bits of nuts in your finished product, however I think this adds to the texture of the roast as it’s rather moist and soft)
  • 4. place them into a large bowl and proceed grinding your flaxseeds with water until you have a goopy batter (this is what will hold our roast together and makes it even healthier)
  • 5. once the vegetables are cooked through, they will need to be soft enough to process them, blend them into a smooth paste
  • 6. add this to your nut mix and incorporate the two together
  • 7. add your herbs, pepper and miso
  • 8. roll out the puff pastry sheet and place the mix in the middle
  • 9. fold the edges over the nut mix to seal it and place on a piece of tin foil
  • 10. bake in a casserole dish or simply on the oven shelf for about 1 hour turning it half way through so that you don’t end up with raw pastry at the bottom
  • 11. serve with lots of greens, in my case broccoli and kale, and slather with gravy

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