By Joe Wood
Vegan Sausage Rolls (Gluten-Free)
17 steps
Prep:20minCook:35min
These Vegan Sausage Rolls are crispy and flaky, with a flavourful sausage meat filling made using onions, mushrooms, walnuts and beans. They're also gluten-free and much healthier than traditional sausage rolls!
Updated at: Thu, 17 Aug 2023 12:03:29 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
4
Low
Nutrition per serving
Calories92.7 kcal (5%)
Total Fat6.3 g (9%)
Carbs7.4 g (3%)
Sugars0.9 g (1%)
Protein2.8 g (6%)
Sodium65.2 mg (3%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
1 tablespooncoconut oil
or sub olive, vegetable or rapeseed oil
1onion
diced
2garlic cloves
minced
70gmushrooms sliced
i used chestnut/button mushrooms
50gwalnuts
400gtin of white beans
drained, and rinsed, cannellini, haricot or butter beans
2 tablespoonsnutritional yeast
3 sprigsfresh rosemary
you can use dried, but fresh has so much more flavour )
1 teaspoonmiso
ensure gluten-free if necessary
salt
pepper
to taste
30gcoconut oil
75ggluten-free flour blend
plus more for rolling, or sub rice flour, or plain all-purpose flour if not gluten-free
75gground almonds
almond meal
salt
to taste
7 tablespoonswater
1 teaspoonagave syrup
or sub any other sweetener
1 teaspoonunsweetened almond milk
or any other plant-based milk
1 teaspoonpoppy seeds
or sesame, optional
Instructions
Step 1
Heat up the oil and add the onion and garlic once hot.
Step 2
Fry for around 10 minutes until softened.
Step 3
Add the mushrooms and fry for a further 5 minutes until softened.
Step 4
Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients, and blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.
Step 5
Taste and adjust seasoning if necessary.
Step 6
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Step 7
Combine the coconut oil, ground almonds, flour and salt in a bowl, along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
Step 8
Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
Step 9
Take ½ of the pastry dough and use the rolling pin to roll it into an even rectangular shape, as thin as you can without it breaking.
Step 10
Use a knife to cut this dough vertically in half and then cut it horizontally into 5 pieces, so that you have 10 mini rectangles in total.
Step 11
Take a heaped teaspoon of the filling and place into the centre of each mini rectangle, then roll one side of the pastry on top of the filling and roll over onto the other side to create a ‘blanket’ of pastry.
Step 12
Lay out the sausage rolls on a baking sheet lined with baking paper.
Step 13
Repeat until the rest of the pastry dough has been used up - any leftover filling makes a delicious pâté!
Step 14
Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon to spread it over the tops of all of the sausage rolls.
Step 15
Sprinkle over poppy seeds or sesame seeds.
Step 16
Bake in the oven for around 20 minutes, until the pastry crust is firm to the touch and golden brown.
Step 17
Tastes best when fresh, but keeps covered in the fridge for up to a couple of days.
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