Mixed Vegetable Roulade

5 from 1 vote

A vegetarian recipe using cauliflower stalks and pumpkin. Shredded lettuce and egg mayonnaise combine to create a creamy filling wrapped in a savoury sponge.

Prep Time30

Cook Time20

Total Time50

Course: Dinner, Lunch, Picnic

Cuisine: English

Diet: Gluten Free

Servings:

Calories: 442kcal

Author: Thrifty Lesley

Cost: 72p

Equipment

Swiss roll tin
baking tray
small whisk
mixing bowl
pan to fry in

Ingredients

Roulade

350 g pumpkin or butter nut squash, chopped
350 g cauliflower stalk, shredded
2 tblsp parmesan grated
30 ml oil olive or rapeseed
6 med medium eggs separated
salt and pepper

Filling

6 med eggs hard boiled
200 g mayonaise
lettuce shredded

Instructions

Roulade

To make the roulade, preheat oven to 200°C (180°C fan oven) mark 6. Line a 33x23cm (13x9in) Swiss roll tin with baking parchment. This is easier to do if you screw it into a tight ball first. On unfolding it again, it will stay much more where you want it.
Sprinkle the Parmesan cheese evenly over the parchment.
2 tblsp parmesan
Shred cauliflower leaves and stalks in a food processor. No processor? Chop with a knife on a board until the size of green peas
350 g cauliflower
Peel and chop pumpkin in the same way
350 g pumpkin
Now cook the vegetables in a fat of your choice. Butter gives a very good flavour, but is expensive and has a lot of saturated fat. Fat saved from a joint is cheap, and has saturated fat. Olive or rapeseed oil is healthier, but doesn't give as much flavour here
30 ml oil
If your chosen mix of vegetables gives out a lot of water, drain the vegetables and simmer the juices down until a sticky residue, then mix the vegetables back in to include the flavour
Season well with salt and pepper
salt and pepper
Once the cooked vegetable have cooled a little, beat in the egg yolks. If you do it when the vegetables are still hot, the yolks will cook.
6 med medium eggs
Whisk the egg whites until stiff and fold into the vegetables
Pile the mix into the baking tin and bake for 20 minutes until cooked through.
Remove from the oven and leave to cool
Once cooled, place a sheet of baking parchment on the worktop and tip the cooled roulade onto it, face down.
Remove the baking parchment on the bottom

Filling

Put the eggs into cold water, bring to the boil and simmer for 7 minutes.
Drain and cool in cold water.
Peel the eggs.
Chop the eggs quite small and place in a bowl
6 med eggs
Add the mayonnaise and pickle
200 g mayonaise
Mix well

Assemble

Pile the mayonnaise and egg mix onto the roulade.
Top with shredded lettuce
lettuce
Now, using the baking parchment to help you, carefully roll the roulade from the short end
If it breaks, it doesn't really matter, it still tastes good!

Notes

This is a gluten free recipe

Using 700g vegetables for the full roulade recipe, you can swap the flavours to many different things depending on what you like, and what you have.

grated carrot
grated swede and carrot
mushrooms
mixed frozen veg
butternut squash
sweet potato
green peas, maybe with lemon zest
leeks
roasted peppers, or from a jar
fennel
parsnip
sweetcorn
beetroot and orange
tomato puree

Vary the filling too

flavour the mayonnaise with any pickle, sweet chilli sauce, garlic and ginger or miso
swap half the eggs for crispy bacon
swap the eggs and mayonnaise for a mushroom ragu
- a carrot ragu
- bolognaise sauce
- sausage cut small, and beans
- leeks in bechamel

Nutrition