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.
Serves 10-12 small rolls
Cooks in 40 Minutes
- 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
- Preheat oven to 180°C.
- 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.
- Add the pecans and almonds into the blender or Nutri Bullet and mill into a chunky flour. Place to one side until needed again.
- 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.
- Add the herbs and cook for a further 1-2 minutes until golden and wilted.
- Toss this mix into the bowl with the chickpea and stir to combine.
- 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).
- 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.
- 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.