Kicking myself internally as this is the first time I’ve posted in TWO MONTHS but here I am. Better late than never, I guess…
Having recently celebrated my 21st birthday, I thought I would share a recipe that I came up with for an afternoon of food and drinks with my girlfriends. My mum and I served up a range of vegan party food to a group of omnivourous and hungry girls, with these vegan sausage rolls being an absolute winner.
Please don’t be overwhelmed by the long list of ingredients. A lot of them are common things most cooks should have in the fridge. I imagine these are quite forgiving so figure out your favourite combo by substituting or leaving things out.
Vegan Sausage Rolls
Makes roughly 50-60 mini sausage rolls
1 tbsp rice bran oil (or oil of choice)
1 brown onion
1 celery stick (large)
2 garlic cloves
200 g button mushrooms
half block of smoked tofu * (150g)
1/4 cup vegetable stock (optional)
1/4 cup white cooking wine
handful of parsley, chopped
1 tbsp thyme, chopped
2-3 tbsp tomato sauce (salt reduced)
3 tbsp soy sauce
1 heaped tbsp dijon mustard
salt & pepper, to taste
1/2 cup oats
1 cup of breadcrumbs (I used panko)
1 cup walnuts, crushed
4 sheets puff pastry, lightly thawed
1/2 cup almond milk, to brush
1/4 sesame seeds, to sprinkle
- Add onion and garlic to a food processor and process until finely chopped (you don’t want it mushy but you want it finely chopped.
- Heat oil in a large, wide saucepan and add the onion and garlic and sauté.
- In the same bowl, process the carrot, celery, tofu and mushrooms until they reach the same size as the onion. Once the onion and garlic has browned a bit, add the carrot/celery mixture and continue to sauté until golden and fragrant.
- Add the vegetable stock and wine and heat until most of the liquid has absorbed.
- Add the herbs, tomato sauce, soy sauce and dijon mustard and taste. Add salt and pepper if need be.
- Meanwhile, put the oats, breadcrumbs and crushed walnuts (can do in the processor too) in a large mixing bowl. Pre-heat oven to 160 degrees fan forced.
- Once the veggie mixture has absorbed all the liquid, remove from the heat and fold through the dry ingredients. You want the mixture to resemble mince meat in texture (not taste – hah). If need be, add some more breadcrumbs or oats to absorb liquid or hold back.
- Cut each piece of puff pastry in half. Using your hands, spread a generous amount of mixture in the middle of the pastry making sure it fills to the ends. Roll the pastry over the filling and brush with almond milk to help seal. Chop into 6-8 pieces and brush again with almond milk. Sprinkle with seeds and place on a lined baking tray leaving 3-5cm in between each roll. Continue with the rest of the mixture.
- Place in the oven for 10-15 minutes until golden and the pastry has puffed. The timing will depend on how thawed the pastry is and oven temperature.
- Eat immediately or store in containers and freeze for up to a month. Reheat in oven.
* You can buy smoked tofu at most health food stores. Regular, firm tofu will work too but the smokiness adds a lovely ‘meaty’ taste and depth of flavour.
These sausage rolls are a bit of a process but they truly are worth it!
Play around with the quantities to suit you taste preferences.