I’ve been wanting to create a great sausage roll recipe and after a few attempts, here it is. I can’t take full credit though as I did get inspiration from a lovely lady on a vegan Facebook group I’m in called ‘what kiwi vegans eat’.
We love sausage rolls, who doesn’t? The crispy, crumbly pastry and delicious filling dipped into a yummy sauce is divine.
These are super easy to whip up and are perfect for lunchboxes, morning tea, lunch with a side salad, or even dinner with a larger serving of veggies.
I tried filo pastry and it didn’t really work for me. This time I’ve used a store bought pastry; while not whole foods because it has oil in it, it is vegan. It’s called New Way puff pastry and I got it at Countdown. You could make your own, but I don’t have the time or patience for that!
So all you need is a food processor and a lined baking tray.
This recipe uses 3 sheets of pastry and you can cut them to whatever size you need.
1.5 cups cooked cannellini beans (I use dried but you can use tinned)
1/2 brown onion, chopped
2 cloves garlic
2 tbsp nutritional yeast
1 tsp cumin
1.5 tbsp chopped fresh herbs (I used corriander)
1/2 cup baby spinach
1 tsp sesame seeds
2 tbsp plant milk
1. Preheat the oven to 180°
2. Take out your pastry sheets to thaw
3. Chop onion and garlic
4. Add all ingredients except spinach, milk and sesame seeds to a food processor.
5. Blend until combined, but you dont want the beans totally mushed up. A bit of texture is good.
6. Line one edge of pastry with spinach. Top with 1/3 of the filling.
7. Roll up the pastry, leaving a 2 cm at the end. Brush with plant milk to help it stick.
8. Repeat with the other 2 sheets.
9. Place on a lined baking tray, brush the rolls with plant milk and sprinkle with sesame seeds.
10. Bake for 15 mins or until the pastry is golden brown and puffed up.
Enjoy hot or cold.
If you make this receipe let me know what you think. x