Vegan Sausage Rolls
Flaky, golden layers of tender puff pastry filled with the most incredibly addictive, delicious bean based filling. Really versatile, they make a perfect snack, party food, lunchbox staple or even dinner!
Ingredients
- 1 375g/13oz Roll Puff Pastry
- 400g/ 14oz tin Black Beans (drained)
- 400g/ 14oz tin Canellini Beans (drained)
- 400g/ 14oz tin Kidney Beans (drained) You can replace any of the beans with 400g/14oz cooked lentils
- 1 Teaspoon Paprika
- 1 Onion (finely chopped)
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 5 Tablespoons Rolled Oats
- Salt and Pepper
- 2 Tablespoons Milk or Soya Milk
- 1 Teaspoon Sesame Seeds
- 4 Tablespoons Onion Relish
Instructions
- Preheat Oven to 200C/425F/Gas 7
- Mix the beans and onion with the flavourings.
- Mash or partly blend but do not puree
- Stir in the Oats
- Roll out the pastry. Cut in half lengthwise
- Brush with milk or Soya Milk. Divide the bean mixture in half
- On each half of the pastry place half of the bean mixture lengthwise
- Top each length of bean mixture with onion relish
- Roll up and make sure seams are sealed. Cut each tube into eight if you want large rolls or sixteen if you want small ones
- Put on a baking tray seam side down. Brush with dairy free milk. Make cuts in top and sprinkle with sesame seeds
- Bake for 20 to 25 minutes until golden brown