Plant Based Sausage Rolls
Ingredients
- 20g (1tbsp) vegan butter
- 1/2 onion
- 1 tsp crushed garlic
- 1 tbsp fresh ginger
- 200g (8oz) orange sweet potato
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1/4 tsp ground nutmeg
- 2 tbsp water
- 100g (4oz) baby spinach leaves
- 400g (16oz) can chickpeas
- salt
- freshly ground black pepper
- 80g (3oz) vegan feta cheese
- 2 tbsp fresh coriander
- 1 tbsp fresh parsley
- 2 sheets pre-rolled vegan puff pastry (athens phyllo shells are a vegan option, or even a flour tortilla)
- 1 tbsp sesame seeds
Preparation
Sauté onion, garlic and ginger in butter
Add spices and boiled sweet potato to pan
Roughly chop spinach and stir through
Blend can of chick peas and two tbsp of aquafaba liquid from can to make a rough purée
Stir through vege mix in pan
Let mixture cook for 20 min then lay out on puff pastry sheets to roll
We put our pastry sheets on sushi mats to make it a tight roll*
Once rolled freeze for 20 min
Once out of freezer brush butter on top then coat with sesame seeds
Cut each log into 4-6 piece and oven bake for 20 min at 180 degrees celsius 350f
