These delicious, hearty vegan sausage rolls make the perfect lunch on a cold winter's day or match them up with some soup for an easy weeknight dinner.
420gramstinned red kidney beans, drained and washed
2cupspanko crumbs
2tablespoonstomato sauce
1tablespoonsoy sauce
1tablespoonnutritional yeastNot standard yeast. Nutritional Yeast is deactivated yeast sold in flake form.
1teaspoonsalt
1teaspooncracked pepper1/4 teaspoon if using ground pepper
1tablespoonolive oil
1largeonion, finely chopped
250gramsmushrooms, finely chopped
1tablespoonsmoked paprika
1tablespoonmixed herbs
4sheetspuff pastry (Coles brand is vegan)
2tablespoonsextra olive oil for top of sausage roll
1tablespoonpoppy 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.