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Festive Roast Recipe

This recipe is rated 5.0 out of 5.

Baking

Comfort food

Holidays

Entertaining

Main meals
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A braided puff pastry loaf filled with a savoury plant-based mixture, reminiscent of a classic festive veggie roast, garnished with rosemary sprigs and cranberries, served on a decorative white plate.
A sliced pastry roll filled with a nut mixture is served on a white platter, garnished with rosemary and cranberries—reminiscent of a festive plant-based roast, this elegant dish brings warmth and celebration to any holiday spread.
A rectangular plate holds sliced puff pastry topped with rosemary and dried cranberries, creating a delightful appetiser that pairs perfectly with any plant-based festive roast, placed on a red placemat with festive green décor nearby.

Crispy puff pastry, a hearty herbed filling, and bright pops of cranberry come together in this gorgeous plant-based centrepiece. Slice into those golden layers to reveal a savoury, satisfying roast that’s made for sharing around the festive table.

You will need

Serves 6-8

For the filling:

  • 125g pecans, finely chopped
  • 1/2 cup breadcrumbs
  • 1 onion, finely chopped
  • 300g silken tofu, lightly mashed
  • 1 cup rolled oats
  • 1 Massel beef-style stock cube, crumbled
  • 1 teaspoon garlic powder
  • 3 tablespoons soy sauce
  • Ground black pepper, to taste
  • 1/2 cup dried cranberries, roughly chopped
  • 1 tablespoon fresh rosemary, finely chopped

To assemble:

  • 1 sheet frozen vegan puff pastry, thawed
  • Soy milk (or other plant-based milk), for brushing
  • Sesame seeds, for sprinkling
  • A few rosemary sprigs and cranberries for decorating, optional

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Directions

10 mins to prep

45 mins to bake

10 mins to rest

  1. Step 1

    Preheat the oven to 200°C. Line a large baking tray with baking paper and allow the puff pastry to thaw.

  2. Step 2

    To make the filling: In a large bowl, combine the pecans, breadcrumbs, onion, silken tofu, rolled oats, crumbled stock cube, garlic powder, soy sauce, pepper, cranberries and rosemary. Mix really well until evenly combined.

  3. Step 3

    To prepare the pastry: Lay the sheet of puff pastry on your lined tray. Spoon the filling in a thick, even log down the centre of the pastry, leaving plenty of pastry exposed on both sides and a few centimetres at each end.

  4. Step 4

    To create the braided top: Cut the exposed pastry on each side of the filling into diagonal strips, about 2–3 cm wide. Fold in the pastry at each end, then alternating between left and right, bring the strips across the filling, overlapping them slightly to create a plaited or braided effect. Brush the top of the pastry generously with soy milk and sprinkle with sesame seeds.

  5. Step 5

    Bake for around 35–45 minutes, or until the pastry is puffed, crisp and deeply golden. If the top is browning too quickly, loosely cover it with foil for the final part of cooking.

  6. Step 6

    Rest for at least 10 minutes before slicing. This gives the filling time to firm up and makes the roast much easier to cut neatly. If you like, decorate the top with a few rosemary sprigs or cranberries.

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Photography: ©Catherine Black

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