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Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Vegan Sausage rolls

Ladies and gentlemen, I don’t want to alarm you but…I have created the best vegan version of a sausage roll. I used to be a sausage roll lover back in the day and its one food that always reminds me of my sister (haha, sorry Beck). Gourmet sausages must have been a thing in Tipperary where I grew up because it was like every café had their very own specialised version. It’s something I haven’t had in years, mostly because of the meat part but also because you usually get ones that are floating in oil J These are wholesome, so bloody delicious and much healthier than a traditional shop bought one! I really hope you make these, I promise they will be the best recipe you’ve tried all year.

Vegan Sausage rolls

Ingredients
  • 1 x tin chickpeas rinsed and drained
  • ½ large onion peeled and grated
  • 1 large clove of garlic crushed
  • ½ an apple grated skin on is fine
  • 1 sprig rosemary leaves removed and diced discard sprig
  • 1 sprig thyme remove leaves discard the sprig
  • 1 tsp. olive oil
  • 2 tbsp. tomato paste
  • 1 tbsp. tamari
  • 2 tbsp. nutritional yeast (optional)
  • 50g pecans
  • 50g whole almonds
  • 1 sheet PUFF pastry (I got a vegan puff pastry in Tesco in the fridge section – they’re available in all supermarkets) it’s important to get puff pastry not shortbread.
  • Handful sesame seeds
  • Drizzle of oil
Method
  1. Preheat oven to 180°C.
  2. In a food processor, add the chickpeas and blend until smooth-ish. There will still be some chickpea halves visible (it will be like a very thick lumpy paste). Spoon this mix into a bowl.
  3. Add the pecans and almonds into the blender or Nutri Bullet and mill into a chunky flour. Place to one side until needed again.
  4. In a frying pan over a med-high heat add the olive oil until sizzling, toss in the onion, apple and garlic and cook for 2 minutes.
  5. Add the herbs and cook for a further 1-2 minutes until golden and wilted.
  6. Toss this mix into the bowl with the chickpea and stir to combine.
  7. Add the tamari, nutritional yeast, milled nuts and tomato paste and stir again into a tick dough (it will be a tiny bit wet but still easy to roll with your hands).
  8. Prepare a board to roll out the pastry. Roll out the pastry sheet and make a long sausage from the filling down along the middle. Tightly pack the pastry ends together to cover the fillings and slice into mini sausage rolls.
  9. Lift carefully on to a tray and drizzle with olive and a sprinkle of sesame. Set to the oven for 25 minutes until golden around the edges.

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