These savoury vegetarian sausage rolls are perfect picnic fodder: they are easily transportable and there’s no need for any plates or cutlery to tuck into them. Shallot, roasted red pepper, fresh thyme leaves and balsamic vinegar all make these little bites taste a bit Mediterranean, and I’d say are equally good hot, warm or cold.
Vegetarian Sausage Rolls (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes about 14
- 1 pack dairy-free puff pastry (really, who has the time to make homemade puff?)
- 1 slice bread, blitzed into fine crumbs
- 1 tin pinto beans, rinsed and drained
- 1 banana shallot, very finely chopped
- 1/2 roasted red pepper, skinned and chopped
- 2 tbsps soy sauce (or season with salt if avoiding soy)
- 4 tbsps finely chopped fresh thyme leaves
- 2 tbsps balsamic vinegar
- 2 tbsps nutritional yeast
Preheat the oven to 200 degrees centigrade
- In a food processor blend the beans ( or mash with a potato masher). Add the breadcrumbs, shallot and flavourings. Taste and adjust flavours.
- Roll out the pastry a little more. Cut into a 3-4 inch wide strip.
- Make a neat line of filling about one inch in from the edge of the pastry.
- Brush one side with oat milk. Roll over the pastry to form a ‘sausage’ connecting the dry pastry with the oat milk brushed side.
- Cut into the 2 inch-ish sections.
- Place on a lined baking sheet.
- Brush with oat milk
- Bake for 10-15 minutes, or until golden.
- When cooked, cool on a wire rack.
- Eat or freeze