Are you having friends over this weekend? Impress them with these vegan sausage rolls – the perfect finger food!
See the recipe below.
By Healthy Diet
Serves: 4 Cooking Time: 25 minutes
80g walnuts, blended into a flour
1 red onion, finely chopped
200g chestnut mushrooms, finely chopped
25g sun-dried tomatoes, chopped
2 tbsp Geo Watkins mushroom ketchup
1 tsp smoked paprika
1 tsp garlic granules
1 tsp dried sage
1 tsp oil
1 sheet of vegan puff pastry, to roll
sesame seeds, to top
soy milk, to brush
Preheat the oven to 180°C/Gas Mark 4.
Add your walnuts into a food processor until you get a coarse flour.
Sauté the onion in oil until softened and then add the mushrooms, Geo Watkins Mushroom Ketchup, smoked paprika, dried sage and garlic granules and cook until the liquid has evaporated, and becomes a sticky mass.
Add your cooked mushrooms and onions to the food processor together with chopped sun-dried tomatoes and blend until it becomes smooth.
Add it to mixing bowl with the walnut flour and dried bread crumbs and mix together until you get a sticky dough-like mix.
Form balls with your hands and then roll them out on a wooden board to create sausage shapes.
Roll out a vegan puff pastry sheet and place the sausage in the left-hand corner. Cut the puff pastry sheet into 4 quarters. Roll the sausage into the sheet and then fold in the ends so it’s encased on all sides. Flatten a tiny bit with your hands. Then make small horizontal cuts.
Brush your rolls with soy milk and sprinkle sesame seeds on top.
Place on a baking tray lined with a baking paper and bake in the preheated oven for 25 min or until the puff pastry has a nice golden glow.
This vegan sausage roll recipe was provided by Geo Watkins.
The views expressed on this site are not those of the Publisher. Always consult your GP or a health professional before beginning any diet or trying any of the products or advice mentioned in Healthy Diet, particularly if you have a medical condition for which it may not be advisable.