• Welcome
  • Contact me
  • Recipes

facebook
twitter
google_plus
email

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • What people are saying
  • Become a VIP
  • Contact me



Snausage Rolls

June 17, 2021
by Chelsea Winter
meat free sausage rolls, plant-based, sausage rolls, Snausage, vegan sausage rolls
0 Comment

Snausage Rolls

Prep 30 minutes, plus 20 minutes to chill
Cook 45 minutes
Serves 4 as a meal, 8 as a snack

Sausage rolls will always be über-cool, no matter what anyone says. They’re always the first to be nabbed at a morning tea, classily dressed-up with a generous splurt of store bought tomato sauce. . . crispy, juicy little taste bombs. No animals were harmed in the making of these beauties, but I have to say I massacred a few plants. But happily, the result is utterly delish. You can either make little mini rolls for a party or finger-food, or serve them larger like this as part of a meal with potatoes and salad or veges. Not a sausage, a snausage!

Ingredients

FILLING
1/3 cup each brown lentils and French green lentils (or 2/3 cup brown lentils), rinsed
3 cups vegetable or chicken-style stock (or use stock powder and water)
1 large onion, roughly chopped
2 stalks celery, rough chopped
1 large carrot, peeled and roughly chopped
200g Portobello or shiitake mushrooms (or a mixture)
4 cloves garlic, crushed
3 tbsp extra virgin olive oil
3 tbsp tomato paste
1/2 cup walnuts, whizzed to a crumb
2 tsp vegetable or chicken-style stock powder
1/2 tsp fennel seeds
1/2 tsp cumin seeds
2 tsp soy sauce or tamari
1 tsp paprika
1/2 tsp curry powder
1/2 tsp finely ground black pepper
1/4 cup plain flour

TO ASSEMBLE
350g rolled dairy-free flaky puff pastry
1/4 cup canned chickpea liquid (aquafaba)
1 tbsp sesame or poppy seeds

TO MAKE IT GLUTEN-FREE
Use GF flour, pastry, stock and soy sauce

To Make

To make the filling, simmer the lentils in the stock until just tender – about 25 minutes. Drain and set aside.

Place the onion, celery, carrot, mushrooms and garlic in a food processor and pulse until chopped quite finely but not mushy.

Heat the oil in a frying pan over a medium heat. Add the chopped veges and cook, stirring, for 15-20 minutes, until they have reduced right down to a soft golden mush.

Add the drained lentils and remaining filling ingredients except the flour, and stir to combine. Cook for another 5 minutes or so over a medium heat. If it seems a little dry, add more tomato paste and a little water and cook a bit more.

Add the flour and stir through. Remove from the heat and leave to cool down to room temperature (or put in a bowl in the fridge to speed it up).

Line a large baking tray with baking paper.

To assemble, lay the pastry sheet/s out on a clean floured benchtop (or roll you own to about 5mm thick). Arrange the cooled filling in a neat log (about 6cm wide) lengthways down the middle. Fold up both sides of the pastry snugly (you might have a big overlap, but that’s okay – pastry is yum). Brush a little water on both parts where the pastry joins. Place seam-side down on the lined baking tray and refrigerate for 20 minutes or so to firm up.

Preheat the oven to 180 degrees celsius fan-bake (190 regular bake).

Slice the chilled log into hearty chunks using a bread knife and a light sawing motion. Brush the rolls all over with the aquafaba and prick the tops a couple of times with a knife. Sprinkle with sesame or poppy seeds.

Bake in the lower half of the oven for around 45 minutes, or until the pastry is dark golden brown and puffy. Serve with a dollop of tomato sauce, relish or chutney.

Leave a Reply Cancel reply

*
*

captcha *

Looking for something?


Order now

Order now

Sign up

Sign up

What's cookin'?

Crispy sweet & sour cauliflower bites
Aug 28, 2021
Snausage Rolls
Jun 17, 2021
Dairy-free chocolate mousse
Jun 17, 2021
Freedom Chocolate Chip Cookies
Jun 17, 2021
Jellytip Cheesecake
May 11, 2021
Dairy-free Cheat's Chocolate
Apr 23, 2021
Chelsea's Chocolate Christmas Cheesecake
Dec 11, 2020
Delectable plant-based chocolate fudge brownie from Chelsea Winter's Supergood
Fudge Cake Brownie
Nov 30, 2020

Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

What's new?

Crispy sweet & sour cauliflower bites
Aug 28, 2021
Snausage Rolls
Jun 17, 2021
Dairy-free chocolate mousse
Jun 17, 2021

What have we here?

  • Welcome
  • Buy signed cookbooks
  • Recipes
  • What people are saying
  • Become a VIP
  • Contact me

Looking for something?


Recipe index

  • Baking recipes
  • Basics
  • Beef recipes
  • Breakfasts
  • Burgers
  • Cakes and Biscuits recipes
  • Chicken recipes
  • Christmas recipes
  • Curry recipes
  • Dairy free
  • Dessert recipes
  • Drinks recipes
  • Egg free
  • Gluten free
  • Lamb recipes
  • Nut-free
  • Pasta recipes
  • Pie recipes
  • Pork recipes
  • Salad recipes
  • Seafood recipes
  • Sides
  • Snacks and nibbles recipes
  • Soup recipes
  • Vegan recipes
  • Vegetarian recipes

Chelsea Winter | Copyright © 2017