Simple Vegan Sausage Rolls
Download a printable PDF version of the recipe.
Vegetarian
Vegan
Ingredients
Serves 4
- 400g tin of chickpeas
- 1 brown onion
- 100g walnuts
- 4 tbsp ground linseed
- 1 tbsp oats
- 1 tbsp dry mixed herbs
- 1 tsp dry basil
- 1 tsp paprika
- 1 tsp ground black pepper
- quarter of a tsp salt
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1.5 tsp crushed garlic, or 3 cloves
- 1 roll of puff pastry
- plant-based milk to brush (or normal milk)
Method
- Preheat the oven to 190°c / gas mark 5 / 375°f.
- Drain and rinse the chickpeas and set aside. Cut the onion into rough dice.
- Put all ingredients except the puff pastry and milk into a food processor and blitz for several minutes until very well combined. The mixture should become a sticky paste.
- Lay the puff pastry out flat, with the long edge parallel to the edge of the bench (landscape orientation). Cut the pastry in half horizontally.
- Spoon the chickpea mixture along the bottom pastry strip, leaving about 1cm (0.4in) from the bottom edge and to about halfway up the pastry strip. Ensure the mixture goes all the way to the short edges and is about 1cm (0.4in) deep.
- Spin the pastry 180° so that the pastry strip you’ve just filled is now at the top. Repeat step 5.
- Brush the top 2cm (0.8in) of the bottom pastry strip with milk and roll the bottom of it up towards the centre line. Tuck the bottom of the pastry in so that the top folds over it to form a seal. You should end up with a roll of filled pastry. Ensure the seal is underneath to prevent bursting while cooking.
- Cut the roll into four even pieces and place onto a baking tray lined with baking paper. Repeat steps 7 & 8 with the other pastry section.
- Brush the rolls with milk and make three even cuts in the top of each roll, just deep enough to go through the pastry. Put them in the oven for 20-30 minutes until they are golden in colour. Serve immediately.
Download a printable PDF version of the recipe.
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Download a printable PDF version of the recipe.
