Looking for a vegan version of sausage rolls? Jac introduces a delicious recipe full of fresh ingredients and simple produce for you to serve to vegan guests and family members.
When my husband turned vegan, I soon exhausted my repertoire of vegan recipes and I turned to cookbooks for inspiration. Instead of inspiring me, these vegan cookbooks left me confused and frustrated and I never used any of them.
They were full of weird ingredients I had never heard of with funny names like tempeh, stevia powder, chia seeds, yacon syrup, lecithin granules and xanthan gum.
I am more familiar with these ingredients now, but at the time, I decided my vegan cooking and baking would be more natural with fresh produce and simple ingredients.
Nowadays, I look online if I run out of inspiration. I visit other blogs and lose hours browsing through Pinterest.
Here are a few of my favourite vegan blogs and pinterest boards for you to explore.
For my vegan recipe today, I decided to make a vegan version of a classic sausage roll, but with added spices. My family loved these and I hope you will love them too.
Spicy Vegan Sausage Rolls
Makes: 6 jumbo sausage rolls
1 tbsp rapeseed oil, plus extra for brushing the pastry
1 onion, chopped
200g frozen vegetarian mince
2 medium carrots grated
3 tsp cumin
3 tsp onion granules
3 tsp chilli powder
2 tsp ground coriander
1 tsp garlic salt
300ml vegetable stock (1 stock cube)
100g cashew nuts, chopped
freshly ground black pepper
100g porridge oats
2 sheets of ready-rolled puff pastry (vegan friendly)
Preheat the oven to 220c/200c fan/425f/gas mark 7.
Saute the onion in a large pan until it is soft and translucent.
Add the mince, carrots and spices and mix well.
Add the stock and cook gently for 10-15 minutes until it has thickened.
Add the nuts and stir in, then whizz the mixture in a food processor until smooth. This isn’t essential, but it refines the texture.
Empty into a bowl and stir in the oats.
Unroll the first pastry sheet. Leave it on the blue paper and sit it in front of you landscape. Fold it over from top to bottom to find the middle fold and cut.
On the top half, lay 3 long sausages of mixture down the length of the pasty. Leaving a gap in between.
Brush around the sausages with a little water and place the other piece of pastry on top and press firmly around the sausage shape to seal, then cut in between each.
Brush each sausage roll with a little rapeseed oil, then cut diagonal slits down each one, to let out the steam.
Place on 2 floured baking sheets and bake for 20-25 minutes until golden.
Inspired? For more vegan recipes, visit Great British Chefs collection.
These look so yummy! Linda McCartney does vegan sausage rolls, but she uses PALM OIL! which is a major disappointment!
10 April 2014