Continuing the theme of what to cook for children or teenagers who have decided to go vegan has me sharing this sausage roll recipe with you all. I am sure many adults would like it too.

I have included a short crust pastry recipe which is nothing like the puff pastry that sausage rolls are usually made with. If you are looking for authentic it is probably best you buy an organic already made vegan puff pastry packet, unless you have the 5 hours it takes to make a good vegan puff pastry.

 If you don’t like buying packets then give my short crust recipe a go, as they are really quite nice with this pastry. Just serve them up with another name as those who love sausage rolls will be dreaming of that crumbly oily pastry we know as puff.

The filling is delicious and was inspired by Claudia who attended one of the Vegan Foundation Cooking Courses last year. Thank you Claudia.

Vegan Sausage rolls

1 packet organic vegan puff pastry or my short crust recipe

½ cup almonds (soaked overnight)
½ cup pecans
¼ cup sunflower seeds (soaked overnight)
200g firm tofu
1 carrot grated
1 zucchini grated
1 onion finely chopped
5 sundried tomatoes (the ones that aren’t soaked in oil)
Salt and pepper
2 tsp tamari
Juice of half a lemon
1 tsp cumin
1 tsp paprika
2 tbsp soy milk.

1. Process the nuts, seeds, tofu and sundried tomatoes in a food processor.
2. Fry the onion until soft then add the spices, some salt and carrot. Cook for a few minutes then add the zucchini and cook for a further 2 minutes.
3. In a bowl mix together all the ingredients including the lemon, tamari (not the soy milk). Add salt and pepper to taste.
4. Roll your pastry to a 30 cm square then cut in half. Scoop the cooled mixture along one side and roll. Press the ends together and pinch with a fork or roll the pastry under for a rounder look.
5. Brush the sausage rolls with the soy milk and place on a baking paper lined tray and cook in 180°C oven for 15 to 20 minutes or until pastry is cooked. You can turn the sausage rolls over half way through.

* For gluten intolerance this makes a nice filling for a pie so you could put it in a bowl and then put gluten free pastry on top.

Taking the Leap to Greater Health

Adding raw to your diet. I must admit I am not an advocate of all raw food but do love to have it in my diet. Everyday at lunch I have a salad no matter what the weather. I find it gives my body the energy it needs to continue on working all afternoon. It appears I have one more place left in the raw food module of the training. The raw module consists of three days of really delicious and exciting raw food from simple raw food, to dehydration and cake making. If you would like to join this module the vegan cooking foundation course is a pre requisite you will need to do the foundation course and there is a spot left for this in both the upcoming foundation course this week and then the one on May 3rd. Take the leap today to greater health. Check here for dates and pricing and application form.

Have a great week everyone

Love Veet

Categories:Snacks/Sides Kids Meals

Tags:Sausage rolls Tofu almonds Walnuts

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