Peel the potatoes and slice them thinly using a mandoline or knife.

Sprinkle vegan grated cheese onto a baking sheet lined with parchment paper.

Arrange the potato slices in an overlapping rectangle on the parchment paper, like scales.

Thaw the frozen spinach by plunging it into a bath of boiling water for a few minutes.

Squeeze all the water from the spinach and mix it with the soy yogurt, vegan cream cheese, salt and black pepper.

Spread the spinach mixture over the potatoes, leaving space around the edges.

Place the vegan cheese slices on top.

Heat a frying pan with a drizzle of cooking oil, then add the onions and a pinch of salt; cook for a few minutes before adding the garlic, thyme, celery and carrot, then mix and cook for 10 minutes.

Add the vegan mince, red wine, salt, black pepper and tomato paste, then mix and cook for a further 10 minutes.

Preheat the oven to 180°C, then finish assembling the roast by adding a few spoonfuls of the cooked vegan mince.

Close the roast tightly using the parchment paper, sealing it like a parcel.

Bake for 40 minutes and let cool after removing it from the oven.

Unwrap the roast and return it to the oven for 10 minutes before serving.