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Filo Vegan Roast with Glazed Carrots

Filo Vegan Roast with Glazed Carrots 72

Sunday lunch is always a great family gathering and this recipe makes a tasty option for your vegan and vegetarian guests. This brings out an extra level of flair to a Vegusto roast.

Prep Time
20 minutes

Cooking Time
25 minutes

Skill required


A great centrepiece to a vegan or vegetarian roast dinner. Make the most of Sundays by putting together this Filo Roast.


For the bed:

  • 4 large carrots - peeled and sliced on an angle
  • 1 tablespoon olive oil
  • 3 cloves garlic - peeled and crushed
  • 1 teaspoon brown sugar
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200 C/400 F/Gas mark 6.
  2. Line a tray with baking parchment paper.
  3. Cut all the pastry sheets in half so that you have 12 sheets.
  4. Add the oil to the melted margarine. Brush this mixture onto each of the pastry sheets and sprinkle with toasted almonds. Use three sheets to make each parcel.
  5. Position a Vegusto Roast quarter in the centre of each filo pastry rectangle.
  6. Fold in the short sides, followed by the longer sides so that you have a parcel.
  7. Brush with more melted margarine, sprinkle the top with sesame seeds.
  8. Bake for 25-30 minutes or until golden.
  9. Mix the carrots with about a tablespoon of water, garlic, brown sugar, olive oil and salt and freshly ground black pepper. Add a lid and cook until just soft. Drain.

To serve the stylish way: Place a generous helping of glazed carrots on a warm plate and top with an individual filo roast parcel. Drizzle the top with a little extra virgin olive oil if desired.