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.
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
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*