Wow, already day nine of this mad experiment. Didn’t think I’d get this far, eh? Well, I did. Now, finally for you I made something savory. For my American friends, a sausage roll is something the British snack on. At parties here in jolly ol’ England, there is usually a mountain of mini sausage rolls. I was thinking how funny it would be to veganize them and not tell anyone, to see if they could taste the difference. For the ninth day of Christmas Dia makes for you…something savory-vegan sausage rolls!!!!!!
1 Vegan puff pastry sheet or to make your own:
The Vegan Puff Pastry
2 cups flour
1.5 teaspoon of salt
3/4 cup of cold water
8 oz of soft vegan spread (Pure, Earth Balance)
Sift the flour twice and form it into a well on top of a large wooden board..
Add the salt, water and melted vegan spread into the well.
Mix with fingers until the salt has dissolved and the vegan spread has turned into tiny pieces.
Slowly work the pastry into the well until it forms a sticky ball.
Wrap the ball of pastry dough into greaseproof paper or saran wrap and place in fridge for about 25 minutes.
Turn out onto a lightly floured surface and knead for 5 min while forming a rectangle.
Roll out the dough in one direction only, until 3 times the width.
It is OK for there to be vegan spread streaks, it should have a marbled effect.
Fold one side over to the other and then the top to the bottom and roll out again. Do this twice.
Fold again and wrap in cling film.
Store in fridge until ready to use. Take out 10 minutes before rolling out.
400g can chickpeas
400g can haricot beans
1 cup rice flour
1 handful spinach
2 or 3 (if you dare) chili peppers
1 orange pepper
1 green pepper
1 veggie stock cube
2 spring onions
Take the chickpeas and haricot beans and drain them.
In a food processor mix the chickpeas, haricot beans, spinach, peppers, onions, stock cube and rice flour.
You now have made what I call vegan sausage meat.
Roll out your puff pastry or take out your ready made sheet and divide it into four vertical pieces.
Take a bit of vegan sausage meat and roll it in the palm of your hands and gently place it onto the puff pastry piece.
Roll the pastry over and tuck in at the bottom so the meat doesn’t fall out.
Take a fork and prick holes on the top of the sausage roll.
Slice each piece into 3 or 4 little pieces.
Glaze the top of each mini sausage roll with safflower oil.
Bake on a baking tray at 392°F (200°C) for 25 minutes.
Serve your mountain of mini vegan sausage rolls on Christmas or even New Year’s Eve.
If you have any vegan sausage meat left over, just freeze it until the next time you need it.
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