Vegan Sausage Rolls
With all of the richness and texture of their meat-based counterparts, these moreish vegan sausage rolls are packed with chickpeas, beans, nuts and mushrooms.
Introduction
These whole-food sausage rolls are rich and hit all the savoury notes of traditional sausage rolls. Legumes are great for us, and this is a great way of making them special for the holidays.
Ingredients
| 1 tbsp | olive oil |
| 1 | red onion, finely sliced |
| 1 | red (bell) pepper, deseeded and finely diced |
| 3 | portobello mushrooms, finely chopped |
| 3 | garlic cloves, minced |
| zest of 1 lemon | |
| 2 tbsp | fresh lemon |
| thyme leaves | |
| 2 sprigs of | rosemary, finely chopped |
| 2 tsp | sea salt |
| 2 tsp | cracked black pepper |
| 3 tbsp | sweet smoked paprika |
| 1 x 400g (14oz) can of | red kidney beans, drained, rinsed and patted dry |
| 1 x 400g (14oz) can of | chickpeas (garbanzos), drained, rinsed and patted dry |
| 5 tbsp | plain (all-purpose) flour, plus extra for dusting |
| 70g (½ cup) | walnuts, finely chopped (or use breadcrumbs if you need to keep it nut free) |
| 1 sheet of | ready-made vegan puff pastry |
| poppy seeds, for sprinkling | |
| dipping sauce of your choice, to serve | |
| For the pastry glaze: | |
|---|---|
| 60ml (¼ cup) | non-dairy milk |
| 4 tbsp | maple syrup |
| 4 tbsp | olive oil |
Method
Heat the oil in a large saucepan and sweat the onion, pepper, mushrooms, garlic, lemon zest, herbs, salt, black pepper and paprika over a medium heat until softened.
Meanwhile, combine the beans, chickpeas, flour and walnuts in a mixing bowl. Once the onion mixture has cooked, add it to the bowl. Use a potato masher to gently combine the mixture until it begins to hold together. Be careful not to over-mash it; you should aim to retain a chunky texture. Allow the mixture to cool completely.
Preheat your oven to 180ºC (350ºF). Whisk the glaze ingredients together in a small mixing bowl.
Lightly flour your work surface. Unroll the puff pastry and cut it into two long rectangles lengthways.
Shape half the filling into a sausage shape and position it along the centre of one of the rectangles. Brush the edges of the pastry with a small amount of the glaze, then roll the pastry over the filling to seal it completely. Use a fork to firmly press the pastry’s edges together, and with a sharp knife, divide the roll into 10 pieces. Place these portions on your prepared baking tray, and repeat with the second sheet of pastry and remaining filling to form a total of 20 rolls. Allow the rolls to chill in the fridge for 20 minutes, as this will prevent them from bursting while baking. Alternatively, you can freeze them at this stage.
When you’re prepared to bake, brush the tops and sides of the rolls with the remaining glaze and sprinkle poppy seeds over them.
Bake the rolls for about 35 minutes until they’re golden brown, then serve with a dipping sauce of your choice.
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