Vegan Sausage Rolls

VEGAN SAUSAGE ROLL

By Emma Walton-Moore

The humble sausage roll is a picnic staple. But when you ditch the meat, you don’t need to ditch your favourite portable snack! Greggs hit the news when their vegan sausage roll was first launched but I promise you that you can make an even better vegan sausage roll from the comfort of your own kitchen. Here’s how:

Ingredients: 6 vegan sausages (Richmond meat free sausages work best) ½ white onion, finely diced 1 garlic clove, minced 2 tbsp chopped parsley 320g ready rolled puff pastry 1 tbsp sesame seeds 2 tbsp dairy-free milk

Method: Remove the sausage “meat” from the skins and place into a large bowl with the diced onion, garlic, herbs and mix together until well combined.

Unroll the puff pastry then, with the longest edge running parallel, cut it in half from top to bottom. Now keeping the shorter edges closest to you, spoon the filling slightly off centre (and closer to the right-hand edge), creating a long “sausage” of the filling on both pastry sheets.

Brush the right-hand pastry edge with a little non-dairy milk, then lift the left edge up and over the filling until it meets the pastry on the right-hand side.

Using a fork, crimp the edges so that the pastry is sealed.

Brush all over with soy milk and then sprinkle with the sesame seeds.

Cut the sausage rolls to your preferred size. (You should be able to get 12 small sausage rolls from this recipe).

Place them on to a baking tray and cook for 30 minutes or until the pastry is crisp and golden and the filling is cooked through.

Pack and take along on your day out! And if your day out is in your back garden, you can enjoy them warm from the oven too!