This is the recipe for our best seller on the stall we take to vegan events – the illustrious sausage roll. People often buy one, start munching on it as they’re walking away and then turn back around for another one for later. We are delighted to share the recipe here so you can make them yourself. These sausage rolls are a healthy and cruelty-free alternative to their namesake and are easy to prepare, especially if you buy the pastry. You may want to think about doubling the recipe and making loads as they are a popular choice at picnics or as a nibble at parties. You have to make a lot actually as they’ll disappear in no time, so make sure you keep a few behind for yourself. They also freeze well.
Vegan Sausage Rolls
- 400g tofu – medium press
- 1 onion, very finely chopped or blended
- 4 tbsp nutritional yeast
- ½ tsp celery salt
- 2 tsp ground coriander
- ¼ cup rapeseed oil
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp tamari
- ¼ cup soy or almond milk
- 320g puff pastry (or make your own for gf version)
Heat the oven to 180 deg C and sparsely oil a baking sheet.
Crumble the tofu finely into a large bowl. Mix in the nutritional yeast, celery salt, ground coriander, black pepper and garlic powder. Add the puréed onion, rapeseed oil and tamari and mix well, first with a spoon and then with your hands, until you have a consistent mixture that resembles a thick dough.
Roll out the pastry and cut into strips 8 cm wide and 12cm long. Form the dough into sausage shapes and place lengthwise in the centre of the prepared pastry. Brush along one edge of the pastry with some of the milk, roll up and seal. Slash the top of the rolls carefully with a sharp knife a couple of times and brush them with the rest of the milk. Transfer the rolls to the prepared baking sheet and place in the preheated oven.
Cook at 180 degrees for 20 minutes or until the pastry is golden brown. Remove from oven and allow to cool before you tuck in.
[Picture credit: Kimberly Espinel, The Little Plantation]