A mouth-watering vegan roast that's so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice.
. There, Chef Mark Ladner cooks raw dried nuts as if they're beans, simmering them for a long time. You end up with a texture that becomes juicy and tender, while still retaining a unique crunch that you don't get with beans.
Some commercial store-bought puff pastry is made with shortening and fake butter flavoring. While technically vegan, that fake butter flavor is so unappealing to me that I'd rather go with a different option. Simply using more phyllo is the way to go. For the final layer, you're going to need to spread the remaining cashew/bean filling into a thin, even layer that covers almost the entire surface of a sheet of phyllo. This is very, very difficult to do by hand without tearing the phyllo. Instead, I use this method.Place a second sheet of parchment on top and smooth it out to remove any air bubbles between it and the filling.
To get the thing right-way-up again, place another sheet of parchment on top, sandwich it all between two trays and invert it. Transfer it to a hot oven and bake until the phyllo is puffed, crisp, and golden brown. Remove it from the oven and stare at your creation with joy and admiration.
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