Trying to have a more plant based diet? We are so when I found this recipe I knew I’d found a winner.

I’ve reduced the fat, used ‘lighter’ puff pastry and kept some items chunkier for more of a texture.

This was delicious hot but just as good served cold in our lunch boxes the next day.

3 parsnips, peeled and quartered

100g hazelnuts

Low calorie cooking spray
1 red onion, finely chopped
150g chestnut mushrooms, finely chopped (to the same size as the onions)

400g cannellini beans, drained
400g butter beans, drained
100ml vegetable stock
1 tbsp maple syrup
1 tbsp olive oil
2 tbsp soy sauce
2 cloves garlic
1 tbsp plain flour
1 tsp thyme
¼ tsp black pepper
1½ tsp fennel seeds
1 tsp ground clove
½ tsp ginger
½ tsp allspice
200g brown breadcrumbs

100g pre cooked chestnuts, chopped into small pieces

1 sheet light puff pastry
2 tbsp milk (to brush) or water if you want to make this vegan

Pre-heat the oven to 200C.

Steam the parsnips until tender then mash. Transfer into a large mixing bowl.

On a baking tray roast the hazelnuts for 10 minutes. Once down remove, allow to cool and then roughly chop. Set aside.

Spray and heat a non-stick pan with a little cooking spray then slowly sweat the onion until soft and translucent, which takes around 10 minutes. Add the mushrooms to the pan and cook them for 5-7 minutes. Set aside.

In a food processor add both lots of beans, vegetable stock, maple syrup, oil, soy sauce, flour, breadcrumbs and spices and pulse it all together until smooth.

Now to mix everything together.

Add the bean mixture to the large bowl with the parsnips, season with salt and pepper and mix together well. Now add the hazelnuts, mushrooms and onion mix, and the chestnuts. Fold everything together to combine well.

Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top.

Transfer the mixture into the middle of the pastry, shape into a ‘sausage’ shape.

Wrap the pastry over the mixture like a sausage roll or cut inch wide strips either side to ‘plait’ over the top. (Sorry, lost the photo for the plaited one 😩).

Brush the pastry all over the finished roll and bake in the oven for 35-40 minutes until the pastry is golden.

Remove from the oven and leave to stand for 5 minutes before slicing and serving.