Creole Seasoning

Let your imagination run wild with this creole seasoning – don’t feel limited by its traditional uses!

I’ll be using this in some future recipes, but in case you’re feeling a bit stumped in the meantime, this can be used as a dry rub, to flavour soups and various other dishes (even scrambled tofu!) and to make sauces. The most recent sauce I made with this included tomato paste, fresh chopped tomatoes, balsamic vinegar and water blended together with some of the seasoning. It was an impressive, quick throw together, but unfortunately I don’t have any quantities for you.

The vegetable “holy trinity” of creole cuisine is considered to be onion, capsicum (bell pepper) and celery – those veggies are a good place to start with this if you’re feeling unsure.

Creole Seasoning
Yields 1 Heaped Cup

2 TBSP Onion Powder
2 TBSP Garlic Powder
2 TBSP Dried Oregano
2 TBSP Dried Basil
1 TBSP Dried Thyme
1 TBSP Cayenne Pepper
1 TBSP Celery Seed
5 TBSP Sweet Paprika
1.5 TBSP Mixed Peppercorns, bashed in a mortar & pestle (I used a black/white/red mix)

  • Mix together all above ingredients and store in an air tight, glass jar.

Sausage Rolls

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!

Sausage Rolls
Makes a lot! (8 sausages)

Ingredients A:
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)

Ingredients B
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

Ingredients C
Puff Pastry*
Rice Milk
Sesame Seeds

  • 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.

Sausage Rolls

Chunky Tomato Fire Sauce

I’m not shy when it comes to spicy food; anything that makes my mouth tingle after eating it makes me a very happy camper indeed. If you’ve got any stomach sentivitity issues like ulcers or gall stones, I wouldn’t recommend trying this at home (though if you really want to – you should probably omit the chili and go easy on the peppercorns). The recipe below is for “regular hot”. If you want it super duper hot, by all means, dump some cayenne pepper in there too (but don’t blame me if your butthole burns the next day, k?).

I served this with some crumbed tofu, brown rice & fresh, torn basil. I’ll give you some vague directions on that, but really, this post is about the sauce.

Chunky Tomato Fire Sauce
Serves 4

1-2 TBSP Olive Oil
1 Red Onion, diced
1/4 C Pitted Green Olives, sliced
1 tsp Canned Green Peppercorns, roughly crushed or chopped
2 Small Red Chilies, finely diced
2 TBSP Balsamic Vinegar
1 tsp Soft Brown Sugar
2 TBSP Tomato Paste (no added salt)
2-3 Large Vine Ripened Tomatoes, roughly diced

  • In a heavy bottomed pan, sauté the red onion in the olive oil until softened.
  • Add all other ingredients except tomato to the pan and stir until heated through and mixed well.
  • Add diced tomato, agitate pan and cook for a couple of minutes until thick and heated through.


  • I cooked 3/4 C long grain brown rice in approx 1+3/4 C water with the lid on until all the water was absorbed. (Sorry guys, I don’t always measure out the water or time how long it takes!) The rice will have a little bit of chew to it – don’t worry, that’s normal for brown rice.
  • For the tofu, I used a good quality firm, organic, 250g block of tofu. I cut it into 8 thick batons, dipped in rice milk, then dipped in crumbs and pan fried. The crumbs were panko bread crumbs (you could use rice crumbs if you need these to be gluten free), about 1 TBSP of seedy seasoning & lots of freshly cracked pepper.

For anyone who isn’t vegan but might be making this for a vegan, read your bread crumb ingredients VERY carefully, or make your own with bread that you know is vegan. Unfortuantely, most Aussie bread crumbs contain tuna oil!