These vegan sausage rolls are full of surprising ingredients. It took some trial and error to get the perfect mixture, but perseverance paid off. You’d never guess that rolled within the flakey, golden pastry lies a beautiful filling of broccoli, mushrooms and red kidney beans. The texture is perfect, not mushy or dry. The flavour is subtle and not overpowered by any one ingredient.
We are loving these at the moment. Somehow, no matter how many I make, there are never enough.
If you’re looking to stock your freezer, these are ideal. To save time double up the recipe. Enjoy some right now and freeze some for later. Or maybe pop a few uncooked rolls into a container for a friend.
One of the hidden gems of this recipe is nutritional yeast. This is commonly used in vegetarian and vegan cooking. It’s high in protein and B12, two elements often missing from a plant based diet. It is actually yeast, but inactive, dry and in flake form. In addition to it’s health benefits, nutritional yeast adds a cheesy, nutty flavour to a dish. I usually use this brand, found in the health food section of the supermarket.
Don’t waste those broccoli stalks, save them for this recipe. I go through all the broccoli in my fridge and cut off the stalks for these sausage rolls. So I end up using a blend of stalks and florets.
Packaging Tips
Homemade food as a gift is twice as nice if the presentation is on point. I love these little cardboard boxes that can be bought from local $2 stores.
A few pointers, if sharing – make sure to add the ingredients and baking instructions on the pack. This is so important with food allergies being so common. It’s also handy to include the date made.
Feel free to download the label template below. For this project I use the Avery 60 mm round gloss white stickers (product code 980001 / template code L7105). These labels can be bought online from Avery or Officeworks. A packet of 10 sheets will cost $23. This is a standard size I use to label so many of my projects.
If you end up with extra stickers (as I’m sure you will), have a go at these yummy Chocolate Soy Protein Crackles. I use the same size label for the jar and include the template for you. They make a perfect food gift, especially if you label them with the pretty sticker.
Of course, you can also use plain paper. Just download and print the PDF. You’ll just need to cut out the label and use adhesive to attach it
Vegan Sausage Rolls
Ingredients
- 200 grams cashews
- 300 grams broccoli, stalks and tops
- 420 grams tinned red kidney beans, drained and washed
- 2 cups panko crumbs
- 2 tablespoons tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon nutritional yeast Not standard yeast. Nutritional Yeast is deactivated yeast sold in flake form.
- 1 teaspoon salt
- 1 teaspoon cracked pepper 1/4 teaspoon if using ground pepper
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 250 grams mushrooms, finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon mixed herbs
- 4 sheets puff pastry (Coles brand is vegan)
- 2 tablespoons extra olive oil for top of sausage roll
- 1 tablespoon poppy seeds or sesame seeds
Instructions
- Blend cashews into crumbs and empty into large mixing bowl. Next add broccoli (inc. stalks) to food processor and blend into small crumbs and add to mixing bowl. Lastly, add red kidney beans to food processor and roughly process beans for a few seconds into a roughly blended mixture. Add blended kidney beans, panko crumbs, tomato sauce, soy sauce, nutritional yeast, salt and pepper to bowl.
- Heat oil in fry pan and add onion. Once glassy, add mushrooms. Fry for about 5 minutes until mushrooms soften. Add paprika and mixed herbs and cook for a further minute. Add to bowl and mix to combine.
- Lay out square sheets of puff pastry. Cut each sheet in half. Add mix evenly down centre of pastry and brush edge with water to better secure join. Roll pastry sheet closed, keeping seam at the bottom. Brush top of sausage roll with olive oil and sprinkle with seeds.
- Cut to bite size pieces (about 20 cm) and bake in preheated oven at 180 c for about 40 minutes or until golden.
- Serve with sauce or relish.
