Vegan Roulade or Vegetable Roll?

I opened a packet of Clearspring Silken Tofu this morning to have as a breakfast smoothie, so wanting to make sure I used the rest, I decided to try cooking my vegan omelette mix in a tray. This was an evolving idea, as a bit of try and see. I changed the mix slightly.

Into your blender put 1/2 tub of silken tofu, I use Clearspring. Add 60 ml of unsweetened Soya, 2 table spoons of Gram Flour (Chickpea), 2 tablespoons of Nutritional Yeast, 1 clove garlic chopped, blitz it up for 30 seconds.

Take a shallow baking tray and spread one teaspoon of melted coconut oil across the base. Add the batter and spread it to all corners.

Place into a hot oven, 180. Leave for 10 minutes.

Meanwhile cook up 6 spears of asparagus, one large mushroom, a little yellow pepper, garlic and a few cherry tomatoes in a shallow pan.

After 10 minutes, take the baking tray out of the oven, you should be able to turn the set batter over.

Sprinkle with grated vegan sheese of your choice, I used Bute Island Foods Mozerella style. Then place the veggies on top, sprinkle a little more Sheese and put back in the oven for 5 minutes.

Then carefully roll, it may split in the middle, but go slowly. Sprinkle a little more Sheese on top and place under the grill for just a few minutes.

Cut in 2, serve and enjoy!!! I added a little Tom Sauce.