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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 walnuts, 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
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 tablespoons soy sauce
  • Ground black pepper, to taste
  • 1/3 cup dried cranberries, roughly chopped (optional)

To assemble:

  • 3 sheets frozen vegan puff pastry
  • 2 tablespoons soy milk (or other plant-based milk), for brushing
  • 1 teaspoon maple syrup, for brushing
  • Sesame seeds, for sprinkling
  • Cranberries and rosemary sprigs, to garnish

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Directions

15 mins to prep

35 mins to bake

10 mins to rest

  1. Step 1

    Preheat the oven to 200°C. Take the pastry sheets from the freezer to thaw. Lightly grease or line a large baking tray.

  2. Step 2

    Mix together the soy milk and maple syrup in a small bowl and set aside.

  3. Step 3

    Add all the filling ingredients to a large mixing bowl and mix until evenly combined.

  4. Step 4

    Lay out one sheet of pastry and spoon all the filling down its centre in an even log shape, leaving a generous border of pastry around it. Lightly brush the exposed pastry nearest the log with the soy/maple mixture, then lay a second pastry over the log. Gently press pastry around the log and into the first sheet to seal. Slice excess pastry from all sides.

  5. Step 5

    With the remaining sheet of pastry (or the trimmed excess if there’s enough), slice 2cm ribbons and gently drape them over the log in an alternating overlap to create a plait or braided effect. Trim excess as you go.

  6. Step 6

    Brush over the pastry with soy/maple mixture. Sprinkle with sesame seeds. Bake for 30–35 minutes, or until the pastry is deeply golden and flaky and the filling is hot through. If the pastry is browning too quickly, loosely cover with foil for the final 10 minutes.

  7. Step 7

    Rest for at least 10 minutes before slicing. Garnish with cranberries and rosemary and serve with your favourite sauce or gravy.

Hot tip!

If walnuts aren’t your thing, this recipe works just as well with pecans!

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Photography: ©Catherine Black

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