Spinach, beetroot & goat’s cheese roulade
Add a pop of colour to your Christmas dinner table with our gorgeous spinach, beetroot and goat’s cheese roulade. It's a stunning vegetarian centrepiece
Veggie loaf
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 6 - 8
Skip to ingredients
- 1 tbsp vegetable oilplus extra for the tin
- 1 red onionroughly chopped
- 250g chestnut mushroomsroughly chopped
- 250g puy lentils
- 4 eggs
- 1 tsp garlic granules
- 50g vegetarian Italian-style hard cheesegrated
- 250g pouch microwaveable brown rice
- 75g walnutschopped
- small handful of parsleyfinely chopped
- 250g cottage cheese
- cranberry sauceto serve (optional)
Nutrition: Per serving (8)
- kcal269
- fat15g
- saturates4g
- carbs16g
- sugars3g
- fibre4g
- protein15g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Oil the base of a 950g loaf tin and line with baking parchment. Heat the oil in a frying pan over a medium heat and fry the onion and mushrooms for 8-10 mins until the mushrooms have released their liquid and browned. Tip into a large bowl and leave to cool for 5 mins before adding all the remaining ingredients, except the cranberry sauce. Season well and mix to combine.
step 2
Spoon the mixture into the tin and bake for 45-50 mins until cooked through and golden on top. If the top begins to brown too much before it's cooked through, cover with foil. Turn out of the tin onto a serving board or plate, and remove the parchment. Leave to cool for 5 mins, then top with the cranberry sauce (if using), slice and serve warm or cool completely and eat cold.
