2 Tbsp vegetable oil
1 medium onion
4 cloves of garlic
1 tsp salt
100g firm tofu
25g fine TVP
½ cup water
1 Tbsp tomato paste
2 tsp dried sage
2 tsp smoked paprika
2 Tbsp dried cranberries
100g gluten flour
1 ½ sheets vegan flaky pastry (e.g. New Way)
Chop the onion, mushroom and garlic very finely. Heat the oil in a large frying pan, add the onion, mushroom and garlic, and the salt, and cook over a medium heat until the onion is translucent (about 8 minutes). Stir occasionally. If it dries out, add a splash of water and reduce the heat.
Put the tofu in a large bowl, and mash with a fork. Add the TVP, water, tomato paste, sage and paprika, and stir well to combine.
Roughly chop the walnuts, and separate the cranberries from each other (they tend to stick together). Add to the tofu and TVP mix.
When the onion and mushroom is cooked, add it to the tofu/TVP, and stir well (a spatula works well for this). Add the gluten flour, and use your hands to mix it into a dough.
Take a piece of baking paper (about 40cm long) and tip the dough into the middle of it. Use your hands to form the dough into a log about 6cm high and 6cm wide. Now you need to wrap the dough as tightly as possible - if the gluten flour has room to expand, you'll end up with a spongy result. Wrap it as tightly as possible in the baking paper, twisting the ends like a lolly wrapper. Tie the ends with string, and tie three lots of string around the log, evenly spaced. Steam for 40 minutes, then remove from the pan and allow to cool for at least 10 minutes. (You could make the recipe up to this point the day before.)
Pre-heat your oven to 180C. Line a baking tray with baking paper.
Remove the steamed roast from the string and baking paper. Put half a sheet of pastry in the centre of the tray, and place the roast on top of it. Place the full sheet of pastry over the top, and tuck the edges of the full sheet under the half sheet. Fold the ends of the pastry in tidily. Pierce the top with a fork to allow steam to escape. For a nice golden finish, brush the pastry with soya milk that has had a little sugar mixed in (the sugar helps with the browning). Bake for 30 - 40 minutes until the pastry is golden brown. (If you have made the roast ahead of time and chilled it, take it out of the fridge an hour before baking it, otherwise your pastry may be overdone by the time the centre is hot.) Allow to cool for at least five minutes before slicing and serving.