In the below recipe, you’ll be making home made vegan sausages and wrapping them in commercially made puff pastry. Making them spicy is completely optional (but recommended). The sausage recipe is adapted from the “Chorizo Sausages” recipe in Vegan Brunch, by Isa Chandra Moskowitz. I tried a few recipes from this book – some recipes were total winners, others were very so-so and could use improvement. If you have/get this book – make the lemon poppy seed muffins. They’re divine.
Don’t feel limited to turning these sausages into sausage rolls. They’re also excellent grilled or fried up with mashed potato and peas!
1+1/2 C Wheat Gluten
1/2 C Savoury Yeast Flakes
2 TBSP Smoked Paprika (or 2 TBSP Sweet Paprika + 1/2 tsp Liquid Smoke)
2 tsp Red Pepper Flakes
2 tsp Dried Oregano
Up to 1/2 t Cayenne Pepper (optional)
1 heaped C of Cooked Beans (any kind)
2 C Vegetable Stock
2 TBSP Olive Oil
2 TBSP Soy Sauce
140g/4 heaped TBSP Tomato Paste (no added salt)
1 Lemon (zest & juice)
3 Cloves Garlic
- In a large mixing bowl, stir together everything in “Ingredients A”.
- In a blender or food processor, blend together everything in “Ingredients B”
- Add blended “Ingredients B” to “Ingredients A”. Mix well – you will need to use your hands and make sure there’s no dry bits left in the dough.
- Divide into 8 portions, wrap each portion into a bon-bon shape in some aluminium foil with twisted ends and steam for 1 hour.
- Unwrap and leave to cool.
Now to turn your sausages into sausage rolls!
- Defrost the puff pastry at room temperature so that it’s soft enough to bend without splitting, but don’t let it get too soft/sticky.
- Cut sausages in half length wise.
- Put one sheet of puff pastry on a chopping board. Cut in half so that you have two rectangles. Spread the halved sausages across the rectangles just off centre, then wrap. You may need to use a little water to get the pastry to stick to itself. Cut into bite sized sections. Each rectangle of pastry will require 1.5 sausage lengths.
- Repeat above step until there are no sausages left. Brush with some rice milk & sprinkle sesame seeds on top.
- If freezing, arrange in a container with baking paper between the layers so they don’t stick to each other.
- When ready to bake, preheat oven to 180C and bake for 20-25 minutes on a sheet of baking paper. Do not defrost these before baking them – put them in the oven with the pastry frozen.
*If you’re in Australia, the Borg’s brand low fat puff pastry is vegan and so is the puff pastry at Aldi. Both specifically state on the packaging that they’re suitable for vegans.