Adapted from the recipe by Here’s The Veg.
Why you might not want to eat regular sausage rolls…
Sausage rolls are an Aussie tradition! I definitely ate my fair share from the school canteen in high school. But they’re usually a combination of pork and pastry, which means they’re pretty scarce in nutrients.
Even if you’re not avoiding meat for ethical reasons, we can assume that commercially bought sausage rolls don’t contain prime cuts of meat. They could include tail, head, cheek, gristle, sinew, tongue and, of course, fat. Some mass-produced lines could even include low-grade poultry meat. The percentage of meat in sausage rolls is often even lower than in burgers and there may be more chemical additives.
Sulphur dioxide, an antioxidant commonly used in sausage rolls, can cause wheeziness in susceptible adults and children.
Just look at these ingredients taken from a packet of frozen sausage rolls from Woolies.
Cue these better-for-you, nutrient-dense, homemade, vegan sausage rolls with no nasty ingredients.
I challenge you to serve these up to any meat lover – I bet they wouldn’t realise they’re meat-free!
The kids ask me pretty regularly for these “sausage” rolls and I’m all too happy to oblige. They’re a winner every – single – time!
Use them as a fun dinner with a side salad, left overs for school lunches, or cut them smaller and use as party food! You gotta pair sausage rolls with tomato sauce, so check out my sneaky tomato sauce switch here!
I usually prepare a big batch to completion, cook some in the oven for dinner or school lunches, and pop the rest in the freezer for another day. It’s great to simply take them out of the freezer and into the oven while we eat breakfast, then into school lunch boxes before they walk at the door.
In fact, just last night I made a double batch of these babies, which gave us 55 sausage rolls! We ate 16 of them for dinner (there were 7 of us), and now we have a ton left over in the freezer for either more dinners or school lunches.
If you do freeze them, keep them separated from one another – I usually separate them with the puff pastry lining sheets left over from making them.
Side tip for the Savvy among us: I did the math and each sausage roll cost 85c.
This recipe is packed with protein from the quinoa flakes and tofu. Miso is a healthy way to pack in a lot of savoury umami flavour naturally, and squeeze in vitamins B, K E & folic acid, all of which aid in healthy immune function.
AND these sausage rolls apparently taste “better than the school canteen’s ones!”.
So without further ado…
Ingredients
- 3 cups pecans or cashews
- 1 cup quinoa flakes
- 2 onions
- 600 g silken tofu firm tofu works too, just add enough water to make the tofu ‘pourable’ when blended – about half a cup or more
- 4 tbsp red miso paste
- 2 cups rolled oats
- 2 tsp garlic powder
- 6 tbsp tamari or coconut amino sauce
- ground pepper to taste
- 5 frozen puff pastry sheets*
- water/milk/eggs for brushing
- sesame seeds
Instructions
- Preheat oven to 200°C, prepare a baking tray and thaw out puff pastry.
- Pop the pecans in the food processor until thoroughly chopped, but not powdery.
- Tip into a large mixing bowl, then toss in the quinoa flakes.
- Chop the onion into large chunks, then place in the food processor briefly. It should have a ‘finely chopped’ kinda texture. You could of course just chop it yourself, but if the food processor’s out, why would you? Add onion to bowl.
- Finally, whizz up the tofu and miso paste in the food processor, and pour it into the mixing bowl.
- Add all other filling ingredients to the mixing bowl: rolled oats, garlic powder, sauce and pepper.
- Stir well.
- Slice puff pastry sheets in half so that it makes two rectangles.
- Spoon the filling down the centre third of each pastry rectangle, lightly brush another third with water or milk, and then roll the pastry, starting from the empty third and tucking it into the brushed third.
- Slice the roll into halves or thirds (whatever size you want really), and place on the baking tray.
- Make a couple of diagonal cuts on the top of the roll, brush with water/milk, and sprinkle with sesame seeds.
- Repeat with remaining filling and pastry.
- Bake the rolls for about 20 mins, or until they’re golden brown and flaky.
- Serve with your fave tomato sauce. Mine is here.
Notes
Share This Recipe
About the Author: Laini Oldfield
2 Comments
Leave A Comment
You must be logged in to post a comment.
I made these yesterday and omg the accolades I received from my sausage roll loving children was amazing! Better than their favourite bakery sausage rolls apparently. This recipe is a winner! Thank you!
How good is that?! Thanks so much for the awesome feedback Kiona! You’ve reminded me that I must make these again! Laini x