My Dad makes great sausage rolls…well as far as I can remember they were great! That was back in my ‘non vegan’ days. I remember when I’d come home from university or when I was coming back for a visit from overseas, and the first thing I’d do was put in an order for his sausage rolls. No shop bought sausage roll could ever compare to my ‘Old Man’s’ recipe -with a side of his home made relish.
However those days are over and when I visited last, he attempted to make some vegan ones. He had found a recipe on the internet that was about 4 pages long!! The list of ingredients was lengthy and some of the ingredients were not the sort of things you just happened to have sitting around in your kitchen cupboard. The method seemed laborious too and your probably wouldn’t be whipping them up time and again. We were a bit dubious and rightfully so. The end result was actually bland, overworked and a bit cardboard like. Not a patch on the old ones and was never to be repeated.
So for some time I’ve been thinking about how to come up with a recipe for ‘vegan friendly’ sausage rolls that is simple and tasty. I think I’ve nailed it. This recipe is relatively quick, no crazy ingredients! They are really delicious hot out of the oven or can be eaten cold too, which makes them perfect picnic food. Now I just have to pass this recipe on to my Dad so he can put his own stamp on them and make them for me for my next visit! haha.
I’m thinking of some new variations also-sundried tomato, curry powder, fresh chilli, mexican beans? Hmmm watch this space……
Vegan Sausage RollsPrint This
- 1 onion
- 2 stalks of celery
- olive oil
- 500g of chestnut or button mushrooms
- 2 cloves of garlic
- 1 tablespoon Dijon mustard
- 100g panko breadcrumbs
- 1 can of chickpeas
- ½ bunch of fresh parsley
- Ground black pepper
- Himalayan salt
- 2 sheets of ready-rolled dairy-free puff pastry
- almond milk
- 2 teaspoons chia or sesame seeds
1.Preheat the oven to 200ºC. Line a large baking tray with baking paper.
2. Chop the onion and celery really finely. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat. Add the onion and celery. Cook for roughly 10 minutes until the onion starts to become translucent.
3. Chop your mushrooms roughly and dice your garlic. Add both to the pan. Stir well to combine. Once the mushrooms start to soften, add your mustard and stir through. Take your pan off the heat and allow your mixture to cool slightly.
4. Add your cooled mixture to your food processor, along with the can of drained chickpeas, the breadcrumbs and the parsley. Blitz your mixture until it’s quite firm and holding together. Refrigerate your mixture for about 30 minutes.
5. Lay your pastry sheet out. Spoon your mixture onto the pastry, moulding it into a sausage shape lengthwise. Leave enough pastry free on one side so that you can roll the pastry over the top of the sausage shape. Once your mixture is encased, use a sharp knife to cut the remaining pastry off. Then cut your sausage roll into 2 or 4 depending on what size you are after.
6. Place your sausage rolls onto your baking tray. Use a pastry brush to lightly brush almond milk over the surface of the pastry. Sprinkle with chia or sesame seeds. Place in the oven for approximately 15-20 minutes until golden brown.
When you master this version, try adding some sun-dried tomatoes to the mixture or some fresh chilli.