You may be speechless right now at the title of this recipe. "Vegan Sausage Rolls"... yes, your eyes and growling belly aren't fooling you... You CAN have vegan sausage rolls! When I was at school I always wanted to purchase sausage rolls from the canteen... it was such a fattening and yummy treat. I told Jerome the other day that we should go on a "veganising" adventure for the next couple of months and start veganising as many recipes as we could. My mum suggested that sausage rolls would be an exciting recipe to have and would be great as a party food especially as an alternative for children's parties. Now, I GUARANTEE that you will love these. Your eyes will be shocked into thinking that these are real sausage rolls, your mouth will be thanking you for such a tasty treat and your belly will be satisfied for a long time. Not only is this recipe more delicious than the common non-vegan sausage roll, but it also has more flavour, a greater taste and is much more satisfying! Jerome could not believe how yummy they were... he sat there and ate 5 of them without saying anything besides "oh my gosh" and "this is crazy" hehe! So, if you feel like eating a healthier version of a naughty party food, then you should definitely make these. Even try them for dinner with salad! Yum yum yum! Make sure to serve them with tomato sauce/ketchup! Enjoy.
makes 12 sausage rolls
Vegan "Sausage" Mince:
1 brown onion, minced
1 garlic clove, minced
1/2 cup raw cashews, finely chopped
300g extra firm tofu, drained and crumbled
100g wholemeal breadcrumbs
1/4 cup fresh parsley leaves, finely chopped
2 tablespoons soy sauce
1 teaspoon "smoked" paprika
1 tablespoon Soy Milky Lite
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
3 slightly-thawed puff pastry sheets
tomato sauce/ketchup to serve
- Preheat oven to 180 degrees celisus and line a baking tray with baking paper.
- In a bowl add all "sausage mince" ingredients and mix until combined. Slightly mash the mince for a more combined texture.
- Divide the mixture into 6 equal portions.
- Cut the three slightly-thawed puff pastry sheets in half to make a total of 6 rectangles.
- Place the sausage mince mixture into the centre of the rectangles and make a long sausage longways down the pastry sheet.
- Use your finger to wet the edges of the pastry sheet and fold them over.
- Place the rolls on the baking tray and cut them all in half to make a total of 12 sausage rolls.
- Use a pastry brush to brush a light coat of soy milk on to the tops of the sausage rolls.
- Bake for 30 minutes until golden brown and puffy.
- Allow to cool for 5 minutes before serving. Now start receiving compliments for your crazily delicious vegan healthier sausage rolls.
- Brushing the pastry with soy milk makes a huge difference. I have trialled them both ways by spraying with oil and also brushing them with soy milk. Brushing the sausage rolls with soy milk makes them crunchier and puffier with a better golden colour!
- Sprinkle with sesame seeds if desired.
The nutrition information above is an approximate guideline. One of our amazing sausage rolls contains no cholesterol, has 12% of your RDI of iron and is very high in vitamin B6.