Tofurkey & Stuffing Roll
Method
For the Stuffing:
For the Roll:
- Finely chop the sage and onion and heat gently in a pan with half the marge, some black pepper and the soya milk
- Grate the dry bread slice and stir into the onion mixture for about 5 minutes before allowing to cool
For the Roll:
- Unfold the paper tofu and cut into as many portions as you require
- Drain and shred the mock duck, reserving the juice to add to the gravy
- Lay out a line of stuffing mixture and mock duck at the edge of each piece of paper tofu
- Arrange a row of sliced chestnuts along the stuffing and roll the fillings carefully into the tofu, making a roll
- Grease a roasting tin with the remaining marge and place the rolls inside
- Pierce the top of each with a row of whole cloves, skewering a fresh sage leaf to the top
- Pour the gravy over the rolls and place in a medium oven for 20 minutes
- Serve with roast spuds, brussels sprouts and anything else that takes your festive fancy!
Cooking Temperature: 180 degrees
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Cooking Time: 25 Minutes
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Serves: 4-6
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Keeps For: 3 days
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