Vegan Sausage Rolls

Vegan, dairy-free, egg-free, refined sugar-free, onion & garlic free

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Makes 2 baking trays worth

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Vegan, dairy-free, egg-free, refined sugar-free, onion & garlic free 〰️ Makes 2 baking trays worth 〰️

This vegan sausage roll recipe has been a crowd favourite for years now. After refining the recipe over the years I'm pretty stoked with the final product and so excited to share them with you! The filling consists of tofu, cashews and breadcrumbs, creating the perfect texture, but the real star of the show are the seasonings used. Savoury, smoky, and encased in flaky pastry. These sausage rolls are friend and family approved, and I can’t wait for you to try them.

To see a video of how to make this dish, click here.

INGREDIENTS

• 350 grams extra-firm tofu

• 1/2 cup raw cashews

• 3 pieces of wholemeal or multigrain bread, lightly toasted and then torn roughly into breadcrumbs

• 2 tablespoons soy sauce

• 3 tablespoons plant-based milk (my favourite is oat)

• 2 tablespoons nutritional yeast

• 1 tablespoon smoked paprika

• 1 teaspoon dried thyme

• Salt and pepper, to season

• 3 sheets vegan puff pastry, slightly thawed (I use the Borgs brand)

• 1 1/2 tablespoons sesame seeds

Tomato sauce, to serve

METHOD

1. Preheat the oven to 180° C and line two baking trays with baking paper. To a food processor, add the tofu, cashews, breadcrumbs, soy sauce, 2 tablespoons of the milk, nutritional yeast, smoked paprika, thyme, and salt and pepper. Pulse the processor for around 10 seconds or until the mixture comes together.

   350 grams extra-firm tofu

   1/2 cup raw cashews

   3 pieces of wholemeal or multigrain bread, lightly toasted and then torn roughly into breadcrumbs

   2 tablespoons soy sauce

   2 tablespoons plant-based milk

   2 tablespoons nutritional yeast

   1 tablespoon smoked paprika

   1 teaspoon dried thyme

   Salt and pepper, to season

2. Use a butter knife to slice the pastry sheets in half lengthways. Separate the filling into six equal portions. Mould the filling into the 'sausage' by forming one long line of filling down the middle of each rectangle of pastry. Fold one side of the pastry tightly over the filling, and then repeat with the other side.

   3 sheets vegan puff pastry, slightly thawed

3. Use the butter knife to cut the sausage rolls. You can cut them into halves for longer sausage rolls or cut them into quarters for party-sized sausage rolls. Transfer to the lined baking trays and use a pastry brush to brush the sausage rolls with the remaining 1 tablespoon of milk. Use your fingers or a teaspoon to sprinkle the sesame seeds over the top.

   1 tablespoons plant-based milk

   1 1/2 tablespoons sesame seeds

4. Bake the sausage rolls for 30 minutes, swapping the trays over halfway through. They will be finished when the pastry is golden on top. These are best enjoyed warm with tomato sauce. If there are any leftovers, allow them to fully cool down before storing in an airtight container in the fridge for up to one week.

   Tomato sauce, to serve