Vegan sweet potato roulade

 

150 Min Prep    /    30 Min Cook    /    6 Serving

Ingredients : 

1.5kg large sweet potato, peeled, cut lengthways into 3-4mm thick slices

2-3 large zucchini, cut lengthways into 5mm-thick slices 2 bunches asparagus, trimmed

125g Bio Creamy Dairy Free cream cheese

2 tbsp chopped fresh chives, plus 1 tbsp, extra

150g chargrilled capsicum, skin removed

75g (1 ⁄4 cup) bought vegan basil pesto

2 tbsp white balsamic vinegar

1 tbsp lemon-infused extra virgin olive oil

100g mixed salad leaves

2 tbsp dried cranberries

2 tbsp pine nuts, toasted

Method Steps : 

Preheat oven to 180C/160C fan forced. Line 3 large baking trays with baking paper.

Arrange the sweet potato in a single layer on 2 prepared trays. Spray with olive oil. Roast for 25 minutes or until tender (do not overcook, you want it tender but not golden or crisp). Place zucchini on remaining tray and spray with oil. Roast for 8-10 minutes or until just tender (do not overcook). Set aside sweet potato and zucchini to cool completely.

Steam the asparagus in a steamer over a saucepan of boiling water until just tender. Refresh under cold running water. Drain well. Place the cream cheese and chives in a bowl and stir until well combined.

Place a 50cm-long sheet of baking paper on a work surface with the long edge facing you. Top with a sheet of plastic wrap the same size. Arrange the sweet potato slices crossways, slightly overlapping, over plastic wrap to make a 25 x 35cm rectangle. Spread cream cheese mixture over half the sweet potato along long edge facing you. Top with the capsicum then zucchini to cover. Spread with the pesto. Place the asparagus lengthways across the zucchini.

Use the baking paper to carefully roll the roulade over the asparagus and tightly tuck then continue rolling to form a log. Discard the paper then cover with a second layer of plastic wrap, twisting ends to seal. Place in the fridge for at least 2-3 hours or until firm.

Combine the vinegar, oil and extra chives in a small jug. Combine the salad leaves, cranberries and pine nuts in a bowl. Use a sharp knife to cut the roulade into 6 slices. Divide the roulade and salad among serving plates and drizzle over the dressing. Season and serve.

Recette de cuisine