Carrot, apple and sage vegetarian sausage rolls
Delicious and easy carrot, apple and sage vegetarian sausage rolls. Perfect for parties, Christmas nibbles, healthy snacks or lunch boxes.
Ingredients
- 50 g dehydrated soya mince
- ½ small carrot grated
- 1 small apple peeled and grated
- ½ teaspoon dried sage
- ½ teaspoon mustard powder optional
- ½ teaspoon garlic granules
- small handful breadcrumbs
- 1 beaten egg or 1 flax egg*
- sea salt and black pepper to taste
- 1 beaten egg or non dairy milk for brushing
- 320 g sheet ready rolled puff pastry
Instructions
To prepare the sausage roll filling
- Place 50g soya mince in a bowl, cover with boiling water and leave for 10 minutes. Drain well in a sieve and allow to cool. Once cool use your hands to squeeze out excess water.
- Return the soya mince to the bowl.
- Use your hands to squeeze any excess water from the grated apple then add it to the soya mince along with a handful of breadcrumbs, the grated carrot, a beaten egg or flax egg*, ½ teaspoon of sage and if using ½ teaspoon mustard powder and ½ teaspoon of garlic granules.
- Season with sea salt and freshly ground black pepper and mix well.
To assemble the sausage rolls
- Unroll the sheet of puff pastry. Cut in half lengthways so you have two long thin strips of pastry.
- Place a strip of the soya mixture along the middle of one of your pastry strips, shaping it as you go into a sausage shape. Don’t overfill or your sausage rolls won't hold together.
- Fold one side of pastry over and pinch together so you have a long sausage shape. You can use a fork to make a pattern along the edge if you wish.
- Repeat with the second strip
- Place in the fridge for 30 minutes to firm up before cutting into sausage rolls*.
To cook
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- When ready to cook slice each strip into 10 rounds and place on a baking tray lined with greaseproof paper (you can use the paper that the pastry comes in).
- Brush the tops with vegan milk or beaten egg. This will help the pastry to turn golden.
- Bake for 15 -20 minutes until golden brown.
- Allow to cool on a wire rack then store in an airtight container in the fridge for 2-3 days. Can be frozen.
Notes
- To make a flax egg mix 1 tablespoon ground flax seeds (or chia seeds) with 3 tablespoons water. Stir and set aside for a few minutes to thicken.
- Chilling your sausage rolls before slicing will help them to keep their shape but it isn’t essential if you are short of time.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 103kcalCarbohydrates: 9gProtein: 2gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 16mgSodium: 58mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 237IUVitamin C: 1mgCalcium: 5mgIron: 1mg
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