Vegan 'sausage roll'
Nathalie / 9th January 2020
Makes approx 18-24
1 pk gluten free/vegan puff pastry sheet (Jus-roll)
300g butternut squash (skin removed)
1 cup drained chickpeas (dry well)
2 garlic clove, minced
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp paprika
1/4 tsp cinnamon
1/4 tsp sage or thyme
Optional : chilli pinch
1/4 tsp Himalayan salt
1/4 tsp black pepper
4 tsp nutritional yeast
Dairy free milk to glaze
Cut the butternut squash and cut into large slabs. Bake in a preheated oven at 200c for around 30 minutes until cooked. Once cooled, remove the skin and add the butternut squash to a food processor. Add all the ingredients to the food processor and pulse the mixture so to incorporate the mixture - you may need to stir between pulses. You want a chunky texture as oppose to smooth.
Form 3 x 9 inch sausages from the mixture and bake in the oven for 25-30 minutes. Leave to cool before moving.
Cut the pastry into 3 equal strips (9 inch long). Place one vegan sausage on each pastry sheet and fold around each sausage binding together well. Place the sausage roll on a baking sheet and coat with dairy free milk to glaze. Cut into small squares and a make a slit on top of each to allow steam to escape in cooking.
Bake for 15-25 minutes until pastry has puffed and is golden brown.