Archive | December, 2011

Have yourself a Veggie Little Christmas with Dee’s Festive Sweet Potato Tofu Roast

21 Dec

I really wanted to get all the flavours of Christmas into this, sage & onion stuffing, sweet potato & a lovely “honey” & mustard glaze.  It’s what Christmas is all about… and Turkeyless too : )  (you can make this gluten-free by using gluten-free breadcrumbs also)

You will need :-

Ingredients –

500g Tofu ( I bought the one in the salad section from Dunnes)

One Large Sweet Potato

500g breadcrumbs

1 onion

2 celery sticks

20g (small pack) fresh sage

10g fresh rosemary

10g fresh thyme

2 tablespoons Wholegrain Mustard

1 teaspoon Apple cider (don’t really need this)

1  tablespoon Orange Marmalade

2 tablespoons brown rice syrup (or honey if not vegan)  from your local Health store

1 veg stock cube ( I used Kallo low salt)


Sesame seeds (optional)

White pepper

Olive Oil

Method:–  Preheat oven and tinfoil lined dish to 180

1.  Place washed sweet potato in a covered bowl and microwave for 10 mins.

2.  Make breadcrumbs using a hand blender or liquidiser

3.  Chop onions and celery these can be a little chunky in places.

4.  Chop half of the sage, all the rosemary and thyme

5.  In a saucepan heat 2 tbls olive oil, fry the celery & onions until clear, add the breadcrumbs and chopped herbs.  Season with white pepper.  Mix with a spoon and sprinkle a teaspoon of cornflour into the mix.  Mix half the stock cube with hot water and add a little of this to moisten breadcrums. Mix well and leave to one side.

6.  Place the tofu in a bowl and peel the sweet potato – mash together using a masher and mix well.  Add half the remaining sage to this mix and keep some sage leaves for decorating.  Season with white pepper.

7.  Place a tea towel on the table and line with kitchen towel.  Make a rectangle with the tofu and sweet potato mash, roll with a rolling pin to the width of the paper towel, or if you dont have a rolling pin use a wine bottle that you have just washed with warm water like I did!

8. Make a large sausage shape with the stuffing and place it in a line (the width of the paper towel – across the shorter end).  Place the stuffing approx 3 inches from the top.

9.  Grab the tea towel and start to roll away from you, making sure it is “tucked in” at the back.

10.  You will soon have a nice roll, remove the kitchen towel at this stage.

11. Remove your tinfoil lined baking tray from the oven.  Brush tinfoil with Olive Oil to prevent sticking. IMPORTANT!

12.  Decorate your roll with sage leaves and brush with some cornflour and water mix (2 teaspoons cornflour in 2 teaspoons cold water) place in the oven for 30 mins.

13.  While this is cooking make your glaze.  In a saucepan place the wholegrain mustard, marmalade, brown rice syrup (or honey), apple cider vinegar and the other half of the stock cube(you dont really need this) heat.

14. Remove roast and spoon glaze over it.  Top with Sesame Seeds and put back into oven for another 30 mins.

15. Remove carefully from oven and place on a chopping board.  Wet a knife with warm water and cut into slices.  Serve with Ballymaloe cranberry sauce, veggie gravy (Jamie Oliver has a nice recipe) and poppies (as they say in Cork – aka Potatoes to everyone else: ) Happy Christmas. Enjoy  My apprehensive meat-eating boyfriend actually loved this, it’s one for all the family!

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