• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Sausage rolls with sweet potato and caramelised onion

12th December 2018 by bos.kitchen Leave a Comment

veggie sausage rolls with sweet potato

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?

veggie sausage rolls

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.

vegan sausage rolls

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!

xoxoxo

Sausage rolls with sweet potato and caramelised onion
 
Save Print
Prep time
20 mins
Cook time
1 hour 10 mins
Total time
1 hour 30 mins
 
Author: Bo's Kitchen
Cuisine: Sides/appetiser
Serves: 20-30 sausage rolls
Ingredients
Vegan sausages
  • 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
Caramelised Onion
  • 3 red onions, sliced
  • 3 tbsp olive oil
  • 2 tbsp coconut sugar (can sub regular brown sugar)
  • 1 tbsp balsamic vinegar
Other
  • 1 block puff pastry
  • ¼ cup aquafaba/plant milk
  • Optional - sesame seeds
  • Aluminium foil
Instructions
  1. Blend kidney beans, tomato puree and soy sauce together in a food processor until smooth.*
  2. 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.
  3. 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.
  4. 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.
  5. In a blender, add 400g of sausages and the baked sweet potato flesh. Blend briefly until it forms sausage meat.
  6. 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.
  7. 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.
3.5.3226

Notes –
*If you don’t have a food processor mash the beans until almost smooth and stir through other ingredients.

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Sides Tagged With: appetiser, baking, christmas, festive, party, party food, sausage, vegan, veggie

Previous Post: « Chocolate tarts (no bake)
Next Post: Calming herbal tea & my top 3 tips for a good nights sleep »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...