Ingredients
Vegan Sausage Mince:
1 brown onion, minced
1 garlic clove, minced
1/2 cup raw cashews, finely chopped
300g extra firm tofu, drained and crumbled
100g wholemeal breadcrumbs
1/4 cup fresh parsley leaves, finely chopped
2 tablespoons soy sauce
1 teaspoon smoked paprika
1 tablespoon Soy Milky Lite
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
Other:
3 slightly-thawed vegan puff pastry sheets
tomato sauce/ketchup to serve
Method
- Preheat oven to 180C and line a baking tray with baking paper.
- In a bowl add all "sausage mince" ingredients and mix until combined. Slightly mash the mince for a more combined texture.
- Divide the mixture into 6 equal portions.
- Cut the 3 slightly-thawed puff pastry sheets in half to make a total of 6 rectangles.
- Place the sausage mince mixture into the centre of the rectangles and make a long sausage longways down the pastry sheet.
- Use your finger to wet the edges of the pastry sheet and fold them over.
- Place the rolls on the baking tray and cut them all in half to make a total of 12 sausage rolls.
- Use a pastry brush to brush a light coat of soy milk on to the tops of the sausage rolls.
- Bake for 30 minutes until golden brown and puffy.
- Allow to cool for 5 minutes before serving. Now start receiving compliments for your delicious vegan sausage rolls!
Notes: Brushing the pastry with soy milk makes a huge difference. I have trialled them both ways by spraying with oil and also brushing them with soy milk. Brushing the sausage rolls with soy milk makes them crunchier and puffier with a better golden colour!
