Party season is here – the season of nibbles, bubbles and desserts. Canapés and appetisers are the best part of any evening, so I had to bring you one of my all time favourite party recipes – veggie sausage rolls! Irresistibly snackable, deliciously moreish and sure to please all of your guests, even the meat eaters.
The filling is prepared with my favourite homemade sausage recipe, full of smoky flavour and herbs. The sausages are blended with baked sweet potato to make the sausage meat and layered up with caramelised red onion. Encased in flaky puff pastry, these little rolls are sure to be a hit at your festive table this season! Most puff pastry in the shops is vegan, just double check the ingredients to make sure it isn’t made with real butter.
Another reason I LOVE this recipe is you can make a big batch ahead of time and freeze until ready to bake. Perfect for anybody looking to save time cooking over Christmas – nobody wants to be slaving away in the kitchen for hours over the holiday season, right?
I’ve always loved veggie sausage rolls, nothing beats them warm, fresh out the oven. Served on their own or with a veggie snack platter, I guarantee they won’t last long!
Paired with sticky caramelised red onion and sweet potato, these little puff pastries have just the right amount of tang and smokiness, lovely washed down with a glass of fizz.
If you don’t want to make your own sausages, you can always blend up regular cooked vegan sausages to make the sausage meat, but it’s worth giving it a go if you haven’t made them before. It’s much easier than you think and you’ll want to make them again and again. You can customise the mix to your taste too, so add in a little chilli powder for spicy ones or sage for a classic sausage meat.
The main component of these sausages which gives the ‘meaty’ texture is vital wheat gluten and kidney beans. This flour thickens as soon as it comes into contact with water, so you can make really delicious sausages, meat balls and burgers. It’s much cheaper to make your own, especially if you buy your ingredients in bulk.
This recipe will make more sausages than you need (trust me you’re going to want extra), the leftover sausages can be frozen for up to a month or kept in the fridge for a week. I love to use them in pasta, stews, sandwiches and casseroles.
Let me know if you try this recipe, friends! Please rate it, comment below, or take a pic and tag me on Instagram @bos.kitchen. Nothing makes me happier than seeing your recreations!
- 1 can kidney beans
- 2 tbsp tomato puree
- 3 tbsp soy sauce
- 2 cups vegetable stock
- ¾ cup nutritional yeast
- 1 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp oregano
- 3 sprigs fresh thyme
- ½ tsp each salt and pepper
- 2.5 cups vital wheat gluten
- 1 baked sweet potato, flesh only
- 3 red onions, sliced
- 3 tbsp olive oil
- 2 tbsp coconut sugar (can sub regular brown sugar)
- 1 tbsp balsamic vinegar
- 1 block puff pastry
- ¼ cup aquafaba/plant milk
- Optional - sesame seeds
- Aluminium foil
- Blend kidney beans, tomato puree and soy sauce together in a food processor until smooth.*
- In a large bowl, add kidney bean mix, vegetable stock, nutrtional yeast, spices and herbs. Stir to combine then add vital wheat gluten. Stir well, then knead for 4-5 minutes to bring it together into a dough.
- Heat up a pan of water to a gentle simmer and place a steamer over the top. Cut out squares of foil in 6"x6" pieces. Take 2 tbsp pieces of dough and roll into rough sausage shapes. Place in square of foil and roll up tightly, twisting at the ends to seal. Steam sausages for 40 minutes, until they feel firm. Remove from the heat.
- Prepare caramelised onion by adding olive oil to a frying pan over a medium heat. Add in onions and cook for 15 minutes, stirring regularly. Add in coconut sugar and balsamic and cook for another 10 minutes, until sticky and caramelised.
- In a blender, add 400g of sausages and the baked sweet potato flesh. Blend briefly until it forms sausage meat.
- Preheat oven to 200•c. Roll out puff pastry to a large rectangle on a floured surface. Cut in half lengthways and add sausagemeat along the middle of each strip. Add over a thin layer of caramelised onions. Brush one length with aquafaba or plant milk and fold over, using a fork to seal the edges.
- Slice into 2.5cm pieces and brush with a little more aquafaba/plant milk and sprinkle with sesame seeds if using. Bake in the oven for 25 minutes until golden and puffed up.
*If you don’t have a food processor mash the beans until almost smooth and stir through other ingredients.
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