A perfect winter warmer and a great dish to serve up to friends and family. These vegan sausage rolls hit the spot when it comes to comfort food. Freeze them uncooked for convenience or prep with this recipe as it makes 6 servings and will keep for 3 days when refrigerated or up to a month frozen.
Preparation Time: 30 Mins
Cooking Time: 50 Mins
Total time: 80 Mins
Servings: Makes 6 Portions
Allergens: Cereal, Soya
Storage: Refrigerate for up to 3 days when cooked or freeze when uncooked for up to 1 month!
340g Diced Butternut Squash (Cut in half, peel and remove the seeds).
70g Baby Leaf Spinach (Wash and dry)
2 Cloves of Fresh Garlic (Peel and finely dice)
One Small Red Onion (Peel and fine dice)
5ml Dark Gluten Free Soy Sauce
220g of Tinned Butter Beans – Approx 1 Can (Drained and washed)
A Small Handful of Fresh Coriander (stems removed and finely chop)
A Small Handful of Fresh Basil (stems removed and finely chop)
Fresh Thyme (stems removed and finely chop)
15ml Extra Virgin Olive Oil
225g Puff Pastry Sheets (21cm x 40cm)
10ml Almond Milk
100g Natural Breadcrumbs
Salt and Pepper
Large bakings trays x 2
Large mixing bowls
Put 340g of diced butternut squash onto 2 baking trays and coat with 10ml of olive oil and finely chopped thyme. Season with salt and pepper and roast on 200°C for 30 minutes (swap the trays round halfway through).
Heat a thick-based saucepan over a medium heat and add 5ml of cold pressed olive oil. Once the oil is hot add the red onion and garlic and gently fry until the onion is golden and soft.
Put the cooked onion and garlic into a food processor along with the roasted butternut squash.
Drain the butterbeans and add them to the food processor along with the freshly chopped coriander, basil and spinach plus 10ml of soy sauce.
Lastly, add the breadcrumbs.
Add a pinch of salt and pepper and pulse the mixture in the food processor until the ingredients are combined but still chunky so that the mixture retains a good texture.
Set the mixture aside and allow it to cool for approx 10 minutes.
Keeping the pastry on the parchment paper, cut it into one piece measuring 21x40cm.
Place the filling in the centre the whole way along the middle of the sheet of pastry.
Once the filling is on the pastry, wash one of the exposed sections of pastry with 5ml of almond milk. This will allow the pastry to stick together as you roll the sausage roll. Roll the bottom edge of the pastry over the filling and continue to roll the sausage roll the whole way over and round until the sausage roll is complete.
Cut the sausage roll in half and place it onto a baking tray lined with parchment paper.
Brush the whole outside of the sausage roll with almond milk.
Score the top of the “sausage roll” with the blunt side of a knife.
Place into the oven and bake at 200 degrees for 20 minutes.
After 20 minutes, turn the tray and cook for a further 20 minutes. Then roll the whole sausage roll over and remove the parchment paper from the bottom and cook for a further 10 minutes upside down. This will allow the bottom of the pastry to become crisp and ensure it is fully cooked.
Remove from the oven and allow to cool.
Cut into 6 equal portions and serve on a long wooden chopping board covered with a sheet of unbleached parchment paper.
Did you know that the avocado is actually a fruit? Well, it is and is also known as the fruit of the avocado tree, which is called Persea Americana and often referred to as an “alligator pear” due to the texture of its skin!
It’s renowned for being a superfood, due to its nutritional values increasing popularity amongst nutritionists, dieticians and food enthusiasts. This is for good reason
Avocados contain more soluble fibre potassium than other fruit and is also filled with various minerals, which include iron, potassium and copper. They are also a good source of the folate, a B vitamin.
As well as being a virtuous. nutritious food, consuming avocados can increase the nutrient value of other plant foods that you eat. So, all those plant-based recipes you’ve been re-creating at home will provide your body with even more antioxidants, which can often go to waste. Don’t fancy avocado with your dish? Then drizzle avocado oil over your vegetables and continue to reap the benefits.
Avocados may help relieve symptoms of arthritis.Studies have shown that avocado oil and soybean oil can significantly reduce the symptoms of osteoarthritis. Research is still ongoing, but if there’s anything we can do to help alleviate this common problem in the Western world, then it’s worth doing.
Avocados are an excellent source of vitamin E and monounsaturated fat – so, very good for the skin but should be consumed in moderation due to the high fat content. Don’t worry, it’s the good type of fat and said to be better for heart health than saturated fat. So choose an avocado over crisps!
They are delicious and versatile.
I surely don’t need to expand on this but I will anyway… That creamy, rich texture well it blends with so many ingredients but one of my favourites is my Guacamole and Baked Avocado and Egg. They go well on toast, with eggs, salads oh and chilli chocolate mousse – yes, you read that correctly: a healthy, chocolate mousse… Just one thing you need to be aware of it ensuring it is ripe enough for consumption. Nobody likes an overripe avocado.
The avocado should feel slightly soft and another good indicator is if the pip at the top comes off easily.Another tip is to add lemon juice to you avocado; once spooned out of it’s skin, the nutrients in avocado can oxidise very quickly so this will prolong the benefits. Lastly, don’t put them in the fridge until they are ripe.