SCRUMPTIOUS VEGAN SAUSAGE ROLLS

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I love veganising omni food and sausage rolls were one of the first things I mastered when I made my connection and committed to veganism.

I hope you’ll enjoy my de-lickyalips-licious recipe.

Ingredients:

4 sheets of puff pastry

(important note: if using store bought puff pastry, check the ingredients to ensure its vegan)

300g extra firm/firm organic tofu
1 cup of breadcrumbs
1 cup of walnut
1/2 cup of pecan
1/4 cup of any non dairy milk (for brushing the pastry)
2 brown/yellow onions
1 red chilli
2-4 cloves of garlic
3 tbsp. soy sauce
2 tbsp. tomato ketchup
1-2 tbsp. sesame seeds (optional)
1 tbsp. smoked paprika
Himalayan pink salt and cracked black pepper (for seasoning)

Directions:

Step 1: blitz the walnuts and the pecans in a food processor and once the mixture resembles crumbs transfer to a large mixing bowl

Step 2: blitz the onions, the red chilli and the garlic then transfer to the mixing bowl and stir to combine

Step 3: blitz the tofu (important note: be careful not to over process the tofu) then transfer to the mixing bowl and stir to combine

Step 4: add the breadcrumbs to the mixing bowl and stir to combine

Step 5: add the soy sauce, the tomato ketchup/sauce and the smoked paprika to the mixing bowl, season with the Himalayan pink salt and cracked black pepper and stir to combine (important note: add a little water if the mixture is too dry)

Step 6: distribute the mixture evenly across 4 sheets of puff pastry, roll and cut into quarters

Step 7: place on a baking tray lined with baking paper, brush with a non-dairy milk of your choice, sprinkle with sesame seeds (optional) and bake for 20-25 minutes (or until puffed and golden brown

 

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