Imagine a succulent savoury log, infused with herbs and a touch of spice – healthy, decadent, mouthwatering ! Yes, this is this Christmas’s great main course for you. I created this, together with a wonderful onion gravy, to enjoy and bring the spirit of Christmas to your table. I do hope you enjoy this with my mapled roasted parsnips, carrots and potatoes, and of course, any green that takes your fancy – Brussels, etc. Be Merry, and Enjoy !
Jus-Rol puff pastry is vegan, and we love it. You need a 500 gram pack for this, allow it to thaw, and then roll your filling according to the method below.
INGREDIENTS FOR THE NUT STUFFING
200g roasted hazelnuts
1 medium onion, roughly chopped
1 to 2 cloves garlic, roughly chopped
2 Tbsp flat leaf parsley, roughly chopped
1 to 2 tsp fresh rosemary
2 to 3 sage leaves, or ½ tsp dried sage
2 Tbsp breadcrumbs (I used Paxo for convenience – available in the US from here, and the UK from here)
Himalayan salt to taste (from here in the US, or here in the UK)
- Place the onions, garlic, and herbs in the processor, and process until small pieces form. Next, add the nuts, and pulse until small.
- Add the remaining ingredients, and whizz for 10-20 seconds. You should be left with a nice crumble mix, everything broken down into tiny pieces, but not crushed to a pulp.
INGREDIENTS FOR THE MUSHROOM & CURRIED LENTIL STUFFING
extra virgin olive oil
around 14-16 mushrooms, finely chopped
1 medium sized white onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup puy lentils, pre-boiled until cooked, then drained and set aside
1½ Tbsp tomato paste
1 tsp smoked paprika (available in the US from here, and the UK from here)
1 tsp hot curry powder (if you don’t like it, hot use mild curry and use ½ tsp, just for a touch of flavour)
1/8 tsp asafoetida (from here in the US, and here in the UK)
Himalayan salt to taste
2 Tbsp sun dried tomatoes, chopped
1/8 cup (30 ml) water
a little vegan milk, for brushing on the pastry
METHOD FOR THE LENTIL STUFFING
- In a large pan, fry the onions and garlic, then add the tomato paste and all the spices.
- Mix well, then stir in the mushrooms, and allow them to yield their juices.
- When they are cooked, add the remaining ingredients, and allow to cook for a further 10-15 minutes.
- Taste for salt, and allow to cool down before stuffing the pastry – the mixture should be no more than lukewarm.
- First, preheat your oven to 400ºF (200ºC). Then line a medium-sized oven-proof tray from end to end with greaseproof paper, and then grease it just the same.
- Place your thawed pastry sheets on a clean, floured surface, and roll the pastry sheets together in such a way that you create one sheet approximately 10 by 7 inches.
- Now spoon the two stuffing mixtures onto the pastry sheet, one in front of the other (see picture above – you are looking at the pastry laid out before you roll it away from you. Once you have done this, your two fillings will be distributed evenly).
- Now start slowly rolling the mixture away from you, until you reach the end. You might feel you need an extra hand, so if anybody is around at home, do not hesitate to give a shout. No panic, if any bits fall out of the side, just gently finger them back into place. Then secure the folded over pastry in place using toothpicks.
- Wash your hands at this point, and dry them thoroughly. Brush the roulade with vegan milk, then make surface cuts at half inch intervals on the surface of the dough, but don’t put any weight on it whilst you do this. These will be your markers for each slice once cooked.
- Carefully lift the roulade onto your oven dish using 2 large metal spatulas (again some help might be useful at this latter stage).
- Then place in your hot oven until it turns golden – around 20 minutes. Remove from oven, and assemble any accompanying veggies in another serving dish – but I advise that if you’re having roast potatoes, they should be nice and crunchy. Or you may prefer plain new potatoes – whatever takes your fancy. Bon Appétit and Seasons Greetings !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
I’d love to try this for Christmas, but my husband cannot have lentils as part of his diet. Sorry, but have a Merry Christmas and a Very Happy New Year, or the Happiest of Holidays!!!
Thank you so much, I will try this out for our main meal on Christmas Day <3
Elayne Hi there, let me know how it goes ! 🙂
Julie HI there, you have a choice to substitute the lentils – you can fry some chopped eggplant and add some pre-cooked short grain rice instead, around half a cup. Just a thought ! Happy Christmas to you too ! 🙂
Will it freeze? And can I freeze it in slices? Many thanks
I haven’t tried to freeze it Anna, but personally, I wouldn’t freeze it as the texture will almost certainly not improve – and for Christmas one really wants the best presentation and no disappointments ! 🙂
Wow, this is spectacular, definetaly will make it for New Years Eve, thanks a million……hopefully I will find a vegan puff pastry here in Montreal Canada.
Mario HI there, thanks for dropping by and I hope you enjoy this recipe. It can also be made with shortcrust pastry too, but I think you will find both vegan in Canada, shop around and ask/phone your health food stores to see. Do let me know how it goes as and when and enjoy the Holidays ! Best wishes your way in the meantime ! 🙂
This will be on my Christmas table!
WOW! This looks amazing, Miriam! I’m definitely going to try it this Christmas! Any suggestions to substitute for the mushrooms? For Mario (above): if you can get Tenderflake puff pastry in Quebec, my understanding is that it is vegan! Enjoy!
Hi Miriam… As usual another hit recipe 🙂 But, I can not wait until Christmas …. I am on my way out to get required ingredients to make it tonight 🙂 Cheers …
Hi there All, do let me know your results as and when, and be sure to enjoy ! 🙂
Hi Liz, thanks for dropping by here. I would suggest chopped eggplant instead of the mushrooms. Let me know how it all goes as and when ! 🙂
Glad to hear Camilla, and please do drop by as and when to let me know how it all went ! 🙂
Is that a bird’s nest on top?????
that looks stunning Miriam!! You have a created a dilema!! what amazing recipe of yours shall I use at xmas day now!! Ps loving your book – just gave it a rave review in the NZ Vegan Magazine xxx Carla
So is one end the nut stuffing and one the lentil?
Looks amazing! I will most definitely have a crack at making this beauty
Carly Hi there. As per the picture in the recipe, you will see that the filing is one the lentil filling, the other the nut one – I think your confusion lies in thinking you need to roll it horizontally – the picture was taken vertically and you must roll the log in that way and away from you. Hope that makes sense. Enjoy ! 🙂
This looks great.
Is the recipe for the onion gravy available?
I cooked this last week it was delicious thank you! I’m going to make it again for my families christmas where we all bring a dish. Though this time I will get some toothpicks and roll more carefully.. my first one I didn’t have toothpicks and rolled in a hurry, tasted great but didn’t much resemble a roll haha.
Also for anyone in Australia, the brand Borg’s Puff Pastry is vegan and widely available in woolworths supermarkets. 🙂
Beautiful looking dish!!! Thank you for posting it! Wish my family was vegan too. Christmas can put you on the spot when everyone else eats conventionally. What is your onion gravy recipe?
ahoy Hi, thanks for dropping by here. Sorry I did not have time to post the gravy ! 🙁 Do let me know how it goes as and when. Best your way in the meantime and enjoy ! P.S. I’m sure that non-vegan family members and friends would like the look of this dish, and you never know, a small portion may go a long way !
Shaun Hi there – that sounds perfect, next time toothpicks will assist the shape. Thanks for the Aussie link for puff pastry ! Happy Holidays your way and let me know how it all goes as and when ! 🙂
Hi Simon, forgive me, I have not had time to post it as yet – will try to do so if I can. Best your way !
where can you buy the just roll vegan pastry dought in the United states, Ny area.
The Pepperedge Farm brand is vegan – http://www.puffpastry.com/products I hear that this brand is vegan and sold in the US – check it out, give them a call to confirm and find out the closest outlet to where you live, so that if it’s vegan and sold close to where you live, you can pop to the store and buy one. Hope it all goes well Karen, good luck and I look forward to your feedback on this (this also works with shortcrust pastry, but my preference is puff) – Happy Holidays to you ! 🙂
Would this be okay to make the day before, refridgerate and then cook the following day when needed?
Chrissy Hi, I suggest making the fillings the day before and keep in airtight containers (then add a teaspoon or two of water to them the next day and mix before stuffing), then wrap it on the day itself into the pastry, not the day before. It takes only some minutes to assemble. If you roll it the day before in the pastry, you run the risk of a soggy pastry and a very dry filling. Enjoy and do let me know how it goes !
I’ve come back here to get ready to make this for Christmas, but now I’m confused. I apologize, Miriam, as someone did already ask this, but I am still a bit unsure about the rolling. Does it end up with lentil stuffing at one end, and mushroom at the other, or are they kind of mixed together? Thanks for your help (and patience!).
There are two fillings Liz, I have adjusted the method to read better for you. Also, remember it doesn’t even matter which filling you use first – choose eg the lentil one, spoon it on 1st, then use the 2nd one next to it. Be sure that you have added the first one closer to you and the 2nd one after it (away from you) – the dough will be long not square, long-ish so that it can be rolled, then proceed to roll the whole thing away from you until the dough has been all used up (rolled) then add the tooth picks and then gently place it on the oven dish, score it with a sharp knife and bake until golden. Enjoy, and let me know how it goes. Happy Holidays to you ! 🙂
I’m making this for Christmas dinner and plan to do it about 2 days ahead of time. Any suggestions in terms of preparation. Should I make it and just keep it in the fridge until ready to pop in the oven on Christmas day? Thanks!!
Hi Caltlin, the answer is yes, you keep it in the fridge – be sure to cut the portions up whilst it’s cold, then cover with cling film so it’s air tight, then heat up on the day and enjoy ! Let me know how it all goes as and when ! Enjoy & Merry Christmas to you ! 🙂
Hi Miriam, my husband and I love your site! We’ve already made a few recipes from it and are looking to try this log for Xmas. We couldn’t located the puff pastry so opted for filo pastry instead – do you think this will still work?
Angie Hi, thanks for your kind words. Meantime filo will work, but you’ll need lots of it. This works very well with shortcrust pastry too. Let me know how it goes ! ENJOY & Happy Holidays to you and your husband and family too, and I look forward to your feedback on my recipes as and when ! 🙂
You are responsible for most of our Christmas menu, thank you so much for the time and effort you put into your recipes. Merry Christmas and happy new year. 🙂
It is Christmas Eve and I am making this now for tomorrow. I can’t wait!!!
Sally Hi there, I look forward to the results ! 🙂
Sally thanks so much for your acknowledgment and I hope dearly that all has gone down well ! Best wishes your way and Happy Holidays to you and your loved ones too ! 🙂
Hi Miriam, I had to come back to tell you that I made this wonderful dish for Christmas dinner yesterday, and it was AMAZING! It turned out perfectly! Thank you so much for sharing your recipes here, and even more for answering all of our questions, which helped to make it such a success!
Liz dear, that truly is awesome news ! Thanks for letting me know. Best to you and your loved ones to, especially for the New Year 2014 ! 🙂
thankyou so much Miriam – I had the best xmas dinner ever – thanks to you!! I made this double stuffed loaf – I think I rolled it differently – I put the lentil filling ontop of the nut one (used brazils instead) and then folded the sides toether to make a long parcel – served it with vegan gravy and cranberry sauce! I then made your boozy christmas pudding and even my mum – admitted it was better than her one!! it was simply the best pudding I have had – even as a vegetarian – by FAR!! THANKYOU SO MUCH!!!
More good news from you Carla, I am delighted to hear you enjoyed it so much ! All the very best to you and I very much look forward to your future comments on my blog ! Cheers ! 🙂
Made this for my holiday dinner and it was a hit! Everyone raved about it, vegetarians and non- vegetarians alike. The only things I would change for my own personal taste would be to roll it like a parcel, to get more of the flaky crust and to double the amount of curry to get more of that flavor. I tried the Christmas loaf in the cookbook for another family dinner and that was also a hit. It has a different flavor profile ( maybe Moroccan or Turkish – like a tagine?) and everyone loved it. Highly recommend the cookbook.
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Oh Cathy that’s awesome news ! The ‘loaves’ can be wrapped in any way. A member of my family actually decided to make hers in a loaf tine with the pastry on the outside and top, and it worked well. I myself am crazy over curry so can add more to mine, but others prefer less, so you are like me in this sense. So glad the non-vegans loved it too. If you haven’t already I would dearly love and appreciate a brief customer amazon review from you for my book ! Kindest your way in the meantime and a Happy New Year 2014 to you and your loved ones too !
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I can’t use nuts as my husband has an allergy to tree nuts – should I still use the rest of the nut stuffing ingredients, i.e the breadcrumbs, herbs etc? Is there anything I could swap the nuts out for?
Hi Mink, yes, you can use slightly roasted pumpkin and sunflower seeds, hope this helps and let me know how it goes ! 🙂
I would roll the dough out on parchment paper, lightly flour paper first if the dough is at all sticky.
When you roll it, it will be much easier to hold in place. I might even roll once more until seam is on the bottom.
Put parchment paper with roll right in the oven.
Unlike wax paper, parchment does not smoke.
What is asafoetida and where do I get it in Australia?
Frances Hi – please see the link here https://en.wikipedia.org/wiki/Asafoetida It can be purchased either online or from Asian stores – here is one link I came across (I use it in curry sauces especially) – feel free to omit it from this recipe if you wish. http://www.amazon.com/Rani-Asafetida-Hing-Ground-3oz/dp/B006POH22Y/ref=pd_sim_325_1?ie=UTF8&dpID=51DmK0QRzcL&dpSrc=sims&preST=_AC_UL160_SR97%2C160_&refRID=16BTXPB48T3X90RJ0T03 Hope this helps !
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This will be the fourth year running we have made this as our main Christmas centrepiece (for vegans and non-vegans)and we will never change it! Even made it on Christmas Day when travelling a couple of years ago in Australia for a group of fellow travellers! Love it and always look forward to our tradition of making it 🙂
Hope you continue with the tradition Charlotte, and so happy you and everybody you serve it to enjoys it. Let’s face it, good food never goes out of fashion ! Merry Christmas to you and your loved ones too ! 🙂
Made this finally for this year’s Christmas. It was sublime, using Pepperidge Farm’s de facto vegan puff pastry. I had made a lovely vegan gravy but frankly this dish is so delectable, it doesn’t need it. However, I sealed all corners by brushing soy milk on the edges, and then with the help of my husband I rolled the edged side over onto the baking tray, and then decorated the top with sprigs of Rosemary, mixed ground peppers and a few pinches of Paprika. It thus didn’t need toothpicks and looked beautiful! My only question is that the roulade was very very long, barely fit on the baking dish so turned the roulade at an angle to maximize length of tray.
Hi Victoria, So happy you made and enjoyed this roulade – sounds like you had some fun in the kitchen. Glad yours didn’t need toothpicks, but I suggest they are used really for those who may find they have no help making it, or who are a little fearful of going the extra mile and rolling it with some help without the need for toothpicks – you have done well ! So happy to hear it was sublime. Regarding the length of it, it really all depends on what dough you have in hand, the room temperature, how much it is rolled and how thick one likes it – the size is influenced by these factors – hope this helps. Look forward to your future comments on my blog ! And meant to say my new cookbook entitled RUSTICA is not out for sale, 3 years in the making with a range of very hearty dishes, and easy to make. If you’re interested kindly let us know so that we can add you to our list. Cheers !