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)

100g   cashews

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.

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