Making kind choices in your everyday life.

“Sausage Rolls”

Posted by on Oct 6, 2013 in Recipes - Savoury | 3 comments

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My good friend Kylie has been asking for suggestions on what easy meal she can whip up for her vegetarian friend for dinner. Kyles, even your meat loving taste buds will find this one hard to distinguish from the real thing. There are two versions for you here – one vegetarian and one vegan (as seen above in the photo). Both equally as delectable. My vegan version has been tweeked from that supplied by “Where’s The Beef”.

The vegetarian one is thanks to Ange who tricked a group of meat loving men into guessing what kind of meat was in them. Lo and behold, there was indeed none and the men were none the wiser  !

My Animal Product Free Version 

125 g pecans

1 brown onion

1/2 cup of bread crumbs

300g silken tofu

1 cup rolled oats

1 Massel beef-style stock cube

1-2 teaspoons garlic powder

4 tablespoons soy sauce

Vegan milk to brush top (I used Bonsoy)

1 cup of baked, mashed up pumpkin

Sesame seeds

Frozen puff pastry 

 

What to do :

Process pecans in food processor until well chopped. Tip into mixing bowl. Put breadcrumbs in with pecans.

Chop onion and further chop in food processor. Add to mixing bowl.

Whiz tofu in food processor. Add to mixing bowl along with rolled oats, baked pumpkin, crumbled stock cube, garlic powder, soy sauce and pepper. Mix together well.

Preheat oven to 200 degrees Celsius and lightly grease a baking tray. Take out one square of pastry and cut as required (I made 2 from one square). Place ingredients down centre and roll into sausage roll shape. Tuck in ends. Brush with soy milk or water and sprinkle with sesame seeds.

Bake for about 30 mins.

Makes about 6 greedy sized rolls.

 

Ange’s Version

1 onion

1 Tbsp freshly chopped herbs

100g pecans

95g rolled oats

Chop above in food processor before adding the following :

3 eggs (organic free range of course)

150 g feta cheese (using a kind dairy type like Barrambah)

1 Tbsp soy sauce

45 g breadcrumbs

Frozen pastry

Assemble in same manner as vegan version and pop into oven for 30-ish minutes. Should make about the same number of rolls as vegan version.

 

Serve with a simple salad. (Chopped tomatoes, artichokes, Lebanese cucumber, red onion, rocket, capsicum, avocado drizzled with balsamic vinegar is my usual caper) and lashings of BBQ or tomato sauce on the side.

 

 

3 Comments

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  1. Kylie

    Thanks Ingy, can’t wait to make them!!!!

    • admin

      Please let me know how you go sunshine xx ps I did gooogle “gluten free pastry” – Maggie Beer has a recipe but it all may be a bit convoluted !

  2. Kylie

    Love love love these! So easy to make and I can’t stop eating them…or thinking about them. I will be making these for everyone!!! I’ll never eat a meat sausage roll again!
    PS. I stuffed up and used the whole 150g bag of pecans but it made no difference as I just put less oats in. Also used a big handful of fresh flat leaf parsley. yum. I don’t think it’s possible to stuff these up properly! xx

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