A roast is something you can have any time of the year and with Christmas round the corner here’s a vegan roast made with @jus_rol puff pastry

Roasting brings out plenty of flavours and is a healthier cooking method, also a balanced colourful plate full of veggies

Ingredients
• 1 pack of ready rolled puff pastry sheets
• 1 butternut squash cut into cubes or pre packed chopped frozen or fresh squash
• 1 tbs harissa paste
• 1 tsp paprika
• 1 red onion sliced
• 1 tsp chilli flakes
• 1 large bag of spinach
• 1 pack of mushrooms
• 1/2 cup of soya cream @alpro
• Handful of thyme
• 1 tsp paprika
• 1/4 cup Greek feta crumbled @violife_foods

Method
1 Pre-heat oven 200 degrees Celsius, gas mark 6
2 Cut the puff pastry into 4 large rectangles, place on a baking tray and set aside.
3 In a pan drizzle some olive oil, sauté the onions, add the squash, harissa, chili, paprika, season and cook until soft.
4 In a separate pan wilt the spinach and squeeze out the excess water. Add the spinach to a bowl along with the soya cream and season. Lightly pan fry the mushrooms and set aside.
5 Add the spinach mixture onto each tart in the middle and leave a gap on the sides. Top the tarts with butternut squash mixture and brush the sides with dairy free milk.
6 Bake in the oven for 15 minutes. Take the tarts out and top with mushrooms, crumbled feta and thyme and bake for another 15 minutes until golden.
7 Serve with your favourite roast veggies and potatoes-you will find the roast veggies/potatoes recipe under my fish roast.

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