How Good Do These Sausage Rolls Look!
A vegan take on an old favourite, you’ll be far from disappointed with these tasty pastries… That’s right they’re meat, egg & dairy free! Made from sweet potatoes, chickpeas, tofu & a variety of fresh herbs & spices, they really pack a punch… A simple go to, whenever your craving savoury treat.
Tofu, chick peas & sweet potatoes are all excellent sources of fibre, iron & protein! Unlike the average sausage roll many of us have become accustomed to, which are often high in salt, saturated fats & preservatives… Why not feel good about what you eat?
I always make a big batch, as they freeze well & make for a quick, warm & tasty snack, that the kids love. Pop them in a preheated oven & they’re cooked in under 30 mins!
So, the kiddies will be home any minute & I’ve just pulled a tray of these babies out of the oven, I’ll be lucky to get a “Hi Mum” when I open the door! 🤤 😋 In this batch I added a little mint & coriander with a side of tomato & sweet chilli dipping sauce. Just what we need on a cold & windy Melbourne day!
This recipe was adapted from ‘Lazy Cat Kitchen’, you’re sure to love it! Healthy eating has never been easier, so give it a try!
Vegan Sweet Potato Sausage Rolls
Made from sweet potatoes, tofu, chickpeas, fresh herbs and spices. It really packs a punch with flavour and substance, leaving you feeling, satisfied without the added saturated fat that comes with meat.
Sausage Roll Mixture
- 1 Large sweet potato (roughly 300g) sliced/ no need to peel
- 1 tbsp extra virgin olive oil
- 3 clove of garlic minced
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp chilli powder
- 1/2 tsp ground clove
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tbsp nutritional yeast
- 1 tbsp apple cider
- 2 tbsp tomato paste
- 1 tbsp tomato sauce
- 40 gram fresh coriander roughly chopped, including stems
- 40 gram fresh Vietnamese mint roughly chopped
- 1/2 tsp salt
- 1 tbsp light soy sauce
- 250 gram firm tofu roughly chopped
- 425 gram tin of chickpeas
- 6 sheets vegan puff pastry
- 1 tsp poppy seeds
Dairy Free Glaze
- 1/4 cup dairy free milk
- 1 tsp maple syrup
Sausage Roll Mixture
Pre heat oven to 200C (392F)
Mix sweet potato and oil together ensuring sweet potato is evenly coated
Place sliced sweet potato on a lined baking tray. Spread evenly and bake for 30 min or until soft
When cooked, set them aside to cool
In a food processor, add cooled sweet potato and blitz for about 1 min. Making sure to scrap any excess from the side to insure potatoes evenly chopped
Then add the remainder of ingredients except for tofu and chick pea and blitz for another 1 min
Then add tofu and chickpea and blitz for another 1 min till ingredients have combined. Making sure to scrap any excess from the side to insure everything is evenly chopped
Dairy Free Glaze
Mix your choice of dairy free milk and maple syrup together and set aside
Cut each sheet of thawed puff pastry in half so you have 2 equal rectangle sheets
Scoop the mixture and shape into a sausage along the middle of the puff pastry sheet length way
Dab some dairy free glazing along the edge opposite the mixture to help seal pastry
Roll up pastry sheet and fold over mixture to enclose
Repeat with the remainder 5 sheets
Put sausage rolls in the fridge for 30 min to set for easy cutting
Remove sausage rolls from fridge and cut each roll into 4 equal lengths and score the tops with a knife.
Brush tops of rolls with dairy free glaze, and sprinkle some poppy seed on top
Put in oven and bake for 30 min or until golden brown
Remove from heat and let it cool slightly before serving
Sausage rolls can be frozen precooked or as is and can be kept for 3 months
For easy storage, let sausage rolls set in freezer before transferring them to a freezer bag or container.
If you can handle the heat I highly recommend mixing tomato sauce and sriracha together as a dipping sauce
*Nutrition information is approximate and is meant as a guide only*