Prep Time 10 minutes
Cooking Time 30 minutes
1 brown onion, minced
1 garlic clove, minced
1/2 cup raw cashews, finely chopped
300g extra firm tofu, drained and crumbled
100g wholemeal breadcrumbs
1/4 cup fresh parsley leaves, finely chopped
2 tablespoons soy sauce
1 teaspoon “smoked” paprika
1 tablespoon Soy Milky Lite
1/2 teaspoon freshly cracked black pepper
1 teaspoon dried thyme leaves
3 slightly-thawed vegan puff pastry sheets
tomato sauce/ketchup to serve
1 Preheat oven to 180C and line a baking tray with baking paper.
2 In a bowl add all “sausage mince” ingredients and mix until combined. Slightly mash the mince for a more combined texture.
3 Divide the mixture into 6 equal portions.
4 Cut the three slightly-thawed puff pastry sheets in half to make a total of 6 rectangles.
5 Place the sausage mince mixture into the centre of the rectangles and make a long sausage longways down the pastry sheet.
6 Use your finger to wet the edges of the pastry sheet and fold them over.
7 Place the rolls on the baking tray and cut them all in half to make a total of 12 sausage rolls.
8 Use a pastry brush to brush a light coat of soymilk on to the tops of the sausage rolls.
9 Bake for 30 minutes until golden brown and puffy.
10 Allow to cool for 5 minutes before serving. Now start receiving compliments for your delicious vegan sausage rolls!
Tips Brushing the pastry with soymilk makes a huge difference. I have trialled them both ways by spraying with oil and also brushing them with soymilk. Brushing the sausage rolls with soymilk makes them crunchier and puffier with a better golden colour!
The Carousel thanks Vitasoy for this recipe