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    The Happy Pear’s vegan asparagus Swiss roll

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    The Happy Pear’s vegan asparagus Swiss roll

    • Vegetarian
    • Preparation time: 30 minutes
    • Cooking time: 35 minutes

    Serves: 4


    For the Swiss roll batter:
    350g silken tofu
    80g gram flour
    4 tbsp arrowroot powder
    4 tbsp milled flaxseed
    6 tbsp oat drink
    1 tsp salt
    2 tsp garlic granules
    ¼ tsp turmeric
    1½ tsp baking powder

    For the filling:
    100g sweet potato, diced
    ½ red pepper, diced
    ½ yellow pepper, diced
    ½ small courgette, diced
    100g chestnut mushrooms, diced
    ½ leek, diced
    1½ tbsp sunflower oil
    100g cashew nuts
    50g pine nuts
    230g pack asparagus
    60g spinach
    15g mint, chopped
    15g parsley, chopped
    Zest of ½ a lemon

    For the vegan mayonnaise (optional - use ready-prepared vegan mayonnaise if you prefer):
    ½ tsp garlic granules
    Pinch black pepper
    ¾ tbsp Dijon mustard
    1½ tbsp lemon juice
    150ml soya milk
    150ml sunflower oil  


    1. Preheat oven to 180°C, gas mark 4. Blend all the batter ingredients together for 1-2 minutes until smooth.

    2. Line a 35 x 25cm baking tray with baking parchment. Pour the batter into the tray, spreading it evenly into the corners - it should be about ½ cm thick. Bake for 15 minutes, then remove from the oven and turn upside down onto a large board and allow to cool. Remove the baking parchment carefully.

    4. To make the filling, toss the sweet potato, red and yellow pepper, courgette, mushrooms and leek in 1 tbsp of the oil in a roasting dish, season then roast for 25 minutes. Meanwhile, put the cashews and pine nuts on a tray and toast in the oven for 10 minutes until golden brown, being careful not to let them burn. Roughly chop the cashews when cool.

    5. Toss the asparagus in the remaining oil in a separate dish, season then bake for 5 minutes. Remove from the oven and leave aside to cool.

    6. To make the vegan mayonnaise, blend all the ingredients except the oil together until well mixed. Keep the blender running slowly and pour in the oil gently until the mixture starts to emulsify and resemble mayonnaise.

    7. Add the spinach to the roast vegetables and toss through. Spread 4 tbsp of vegan mayonnaise over the cooled sponge, then add the roast vegetables, making sure they cover the base evenly. Scatter over the toasted cashews and pine nuts, mint, parsley and lemon zest. Add the asparagus, with their spears facing away from you. Carefully roll up, making sure the seam is underneath. Decorate with a few reserved pine nuts before serving.  

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