Mini Vegan Sausage Rolls
These meat-free mini vegan sausage rolls make perfect finger food for Christmas parties. This tasty recipe will show you how to make your own plant-based sausage mix stuffing using tofu that is so simple to make but is packed with flavour.
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Total Time: Prep: 25 mins | Cooking: 30-35mins
Servings: 12
Total Time: Prep: 25 mins | Cooking: 30-35mins
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 0.083333333333333 0.083333333333333 pack Naked Tofoo
- 0.083333333333333 0.083333333333333 Tbsp olive oil
- 0.083333333333333 0.083333333333333 onion (diced)
- 10 10 g white breadcrumbs
- 0.25 0.25 tsp dried sage
- 0.083333333333333 0.083333333333333 tsp dried thyme
- 6.25 6.25 g dried cranberries
- 8.3333333333333 8.3333333333333 ml sherry
- 0.083333333333333 0.083333333333333 Tbsp arrowroot powder
- 41.666666666667 41.666666666667 g vegan puff pastry
- 0.16666666666667 0.16666666666667 Tbsp soya cream
- 0.083333333333333 0.083333333333333 Tbsp maple syrup
- To serve:
- Tomato chutney
- Cranberry sauce
Method
- Heat a frying pan and fry the onion in the olive oil until softened.
- In a food processor, place the Tofoo, sage, thyme, breadcrumbs, sherry, cooked onions and arrowroot powder. Stir in the dried cranberries.
- Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
- Roll out your puff pastry on a clean surface dusted with flour. Roll out into a rectangle approx. 40cm x 20cm and to the thickness of a pound coin.
- Take your Tofoo filling and place in a line down the middle of the pastry longways, moulding the filling into a long sausage shape.
- Mix the maple syrup and soya cream. Brush onto the long edges of the pastry then fold one side over the filling pressing down, then fold over the other side, sealing over the pastry. Roll your long sausage over so that the seam of the pastry is on the bottom.
- Cut your roll into 12 pieces, and make two slashes into the top of each roll with a knife.
- Place on a baking tray then brush the top of each roll with the glaze and bake in the oven for 20-25 minutes until golden brown.
- Place onto a serving plate, and serve with tomato chutney or cranberry sauce dip.
