Vegan Sausage Rolls

 

Vegan Sausage Rolls

As long as I can remember sausage rolls have been a feature at social gatherings everywhere. These are a ‘vegan take’ on the classic and they’ve been tested at many an office morning tea and are always the first plate to disappear. Wholesome, satisfying ingredients wrapped in pastry!

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Snack, lunch recipe

Servings 36 party-sized sausage rolls

Ingredients

  

1x2x3x

• 1 onion roughly chopped
• 1 clove garlic
• 1 cup pecans
• 1 ¾ cups rolled oats
• ½ cup breadcrumbs (check to ensure they’re vegan)
• 1½ tbsp dried Italian herbs
• ¼ tsp ground fennel seeds
• ½ tsp black pepper
• ½ tsp salt
• 300 g silken tofu
• 2 tbsp soy sauce
• ½ cup baby spinach
• 3 sheets vegan puff pastry
• plant milk to glaze

Instructions

 

• Preheat oven to 200°C/ 390°F
• Add onion, garlic, pecans, oats, breadcrumbs, herbs, salt and pepper into a food processor and process until finely chopped.
• Next add in the tofu, soy sauce and spinach and continue to process to combine.
• Cut each pastry sheet in half lengthwise. Place the mixture on the puff pastry sheets in a sausage-like formation (the mixture is fairly wet. If it’s too wet to work with add a little more breadcrumbs before you start assembling). Roll it up using the milk to seal the edge, keeping the join side on the bottom.
• Cut to the size you want and brush some more milk on top to glaze (you can add sesame seeds at this stage if you want to get a little fancy). Cut each roll into six party-sized sausage rolls.
• Put the sausage rolls on an oven tray and bake for 20-25mins or until puffy and golden.

Notes

A lot of supermarket puff pastry is accidentally vegan, just double-check the ingredients. Many brands of breadcrumbs contain fish so be sure to buy vegan breadcrumbs or make your own

Recipe Creator

Name: Kirsty Young

Country: Australia

More from Kirsty: website | Instagram

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