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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!
Di x
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.
Ingredients
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
Other
- 6 sheets vegan puff pastry
- 1 tsp poppy seeds
Dairy Free Glaze
- 1/4 cup dairy free milk
- 1 tsp maple syrup
Instructions
Sausage Roll Mixture
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Pre heat oven to 200C (392F)
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Mix sweet potato and oil together ensuring sweet potato is evenly coated
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Place sliced sweet potato on a lined baking tray. Spread evenly and bake for 30 min or until soft
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When cooked, set them aside to cool
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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
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Then add the remainder of ingredients except for tofu and chick pea and blitz for another 1 min
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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
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Mix your choice of dairy free milk and maple syrup together and set aside
To Roll
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Cut each sheet of thawed puff pastry in half so you have 2 equal rectangle sheets
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Scoop the mixture and shape into a sausage along the middle of the puff pastry sheet length way
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Dab some dairy free glazing along the edge opposite the mixture to help seal pastry
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Roll up pastry sheet and fold over mixture to enclose
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Repeat with the remainder 5 sheets
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Put sausage rolls in the fridge for 30 min to set for easy cutting
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Remove sausage rolls from fridge and cut each roll into 4 equal lengths and score the tops with a knife.
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Brush tops of rolls with dairy free glaze, and sprinkle some poppy seed on top
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Put in oven and bake for 30 min or until golden brown
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Remove from heat and let it cool slightly before serving
Recipe Notes
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.
Sauce recommendation
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*
