A great meat alternative, these vegan sausage rolls boast plenty of flavour with a slight kick from the added chilli. Don’t worry about making puff pastry from scratch, you can use pre-made, pre-rolled puff pastry as it’s just as good. Make a big batch, then freeze a few for when you need a quick snack. Just bake from frozen for 20 minutes. They make a tasty lunch with a blob of English mustard and some tomato chutney on a bed of rocket.
- 130g walnuts
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 300g silken tofu (1 carton)
- 2 tsp smoked paprika
- 1 tsp salt
- 3 tbsp soy sauce
- 2 tsp mixed herbs
- 1 tsp chilli flakes
- 1 tsp chilli powder
- 120g oats
- 1 packet of ready rolled puff pastry
- Freshly ground pepper
- 2 tbsp black sesame seeds
- 1 tbsp oat milk
1. Pre-heat the oven to 170C and take the pastry out of the fridge.
2. Process the walnuts until crumbly then add to a large bowl. Then, process the onion and garlic to a paste and add to the walnuts.
3. Drain the tofu then add to the processor along with the herbs, spices, soy sauce and salt. Process until smooth then add to the bowl and stir together along with the oats. You want a consistency that almost holds, not too sloppy but you don’t need it too firm. Add more oats if you need to. Finally add 20 or so twists of freshly ground pepper to the mix and combine.
4. Next, lay out your pastry on a board. Fold it in half length ways then open out and cut along the crease so you have two long pieces of pastry. Along the middle of each piece, spoon half the oat mixture so you have a long trail of the mixture running along the middle of each piece of pastry.
5. To fold the sausage rolls, stretch over one side of the pastry to cover the oat mixture, then do the same for the other side. Now you should have what looks like a giant sausage roll. Turn it over so you have the neat side on top then cut into 8 even pieces and place onto to a baking tray. You can use the baking paper the pastry comes with on the baking tray. Repeat for the second half.
6. Brush the oat milk over the sausage rolls then sprinkle the sesame seeds on top before baking in the oven for 20 minutes or until golden brown. Alternatively you can freeze half before baking them so you have some to cook at a later date.
7. Serve warm with your favourite sides and enjoy!